Prime Rib Rosemarygarlic Food

PW'S PRIME RIB WITH ROSEMARY SALT CRUST

Steps:

• Preheat the oven to 500 degrees F.
• Cut the rib eye in half (roast halves separately for more controlled/even cooking).
• Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.
• Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.

PRIME RIB ROAST BEEF WITH FRESH GARLIC AND ROSEMARY

Steps:

• Allow roast to stand at room temperature for at least 1 hour.
• Meanwhile mix salt pepper and rosemary together.
• Preheat the oven to 375 degree F.
• Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
• Place roast on a rack in the pan with the fat side up.
• Roast for 1 hour.
• Turn off oven.
• Leave roast in oven but do not open oven door for 3 hours.
• About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
• Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
• Remove roast 20 minutes after heating.
• Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.

PRIME RIB

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

GARLIC PRIME RIB

Steps:

• Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• Preheat the oven to 500 degrees F (260 degrees C).
• Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
• Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

ROSEMARY GARLIC PORK RIB ROAST WITH ROASTED CARROTS AND ONIONS

Steps:

• Preheat oven to 350°F.
• In a large roasting pan combine carrots and onions and sprinkle with bacon.
• Trim fat on pork roast to 1/4 inch thick. With a paring knife make shallow slits in fat about 1 inch apart and in each insert a garlic slice and a rosemary leaf cluster. Season roast with salt and freshly ground black pepper and arrange, fat side up, on vegetables. Roast pork and vegetables 1 hour and 20 minutes, or until pork registers 160°F. on a meat thermometer. Transfer pork to a platter and let stand 15 minutes.
• Pour off fat from pan. To pan with vegetables add water and cook over high heat, stirring to loosen brown bits, until most liquid is evaporated. Toss vegetables with parsley.
• Arrange vegetables on platter with pork and garnish with rosemary and parsley sprigs.

ROSEMARY-GARLIC ROAST BEEF

Steps:

• Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

BEEF RIB ROAST WITH GARLIC AND ROSEMARY

Steps:

• Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
• Let roast stand at room temperature 1 hour.
• Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
• Do Ahead
• Beef can be marinated 1 day ahead.

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY

Steps:

• Preheat oven to 500°F (260°C).
• Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
• Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
• Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
• Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
• Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
• Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
• Remove from heat and strain the sauce into a gravy dish.
• Carve the prime rib into ¾-inch (20 mm) slices.
• Serve with the mashed potatoes, green beans, and sauce!
• Enjoy!

PRIME RIB ROAST WITH ROSEMARY AND GARLIC

Steps:

• Heat oven to 250 degrees and heat a large skillet over medium-high heat. Rub roast on all sides with oil, salt & pepper. Add roast to hot skillet & brown on all sides, about 10 minutes. Transfer roast to a plate. When cool enough to handle, rub garlic & rosemary all over.
• Meanwhile, pour off all but 2 T of the beef drippings. Add mushrooms & saute' until well browned, about 8 minutes. Mix broth, wine & mustard; add to mushrooms & simmer to blend flavors & reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl & set aside.
• Set a wire rack over the skillet, set roast on rack (or use a regular roasting pan with a V-rack). Slow roast in oven 2-1/2 to 3 hours until meat reaches an internal temp of 135 degrees for medium-rare or 140 degrees for medium.
• Transfer roast to cutting board and remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat, return mushroom sauce to pan & heat to a simmer. Add cornstarch and simmer until sauce thickens slightly, about a minute. Carve meat & serve with the sauce.

PRIME RIB WITH FRESH GARLIC AND ROSEMARY RECIPE

Steps:

• Allow roast to stand at room temperature for an hour. Preheat oven to 375 degrees. Mix together rosemary and steak seasoning. Score roast in 10 spots and push garlic clove into slit. Rub roast with rosemary/steak seasoning mix. Place roast on a rack in pan, fat side up. Roast for 1 hour. TURN OFF OVEN. Leave roast in oven, but DO NOT OPEN OVEN DOOR for three hours. About 30 minutes before serving time, turn oven to 325 degrees and reheat the roast for about 20 minutes. Remove from oven and let rest for 10 minutes before slicing.

BONELESS GARLIC AND ROSEMARY RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE

Steps:

• Adjust oven rack to center position and heat oven to 250 degrees F.
• Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
• Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
• Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
• Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.

ROAST PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY

Steps:

• Preheat the oven to 225°F (105°C). Set a wire rack over a rimmed baking sheet.
• Season the prime rib all over with the salt and pepper.
• Make the garlic herb butter: In a small bowl, mix together the butter, lemon zest, salt, garlic, parsley, rosemary, and pepper until well combined.
• Transfer butter to a sheet of plastic wrap and roll into a log. Twist the ends to seal well. Refrigerate at least 1 hour, or until ready to serve.
• Set the prime rib on the prepared baking sheet and place in the oven for 3½-4 hours, until the internal temperature reaches at least 130°F (55°C), or 15° less than your desired final temperature - no less than 145°F. Remove from the oven and let rest for 30 minutes.
• Increase the oven temperature to 500°F (260°C).
• Return the prime rib to the oven for 5-10 minutes, or until a brown, crispy crust forms on the surface. Remove from the oven.
• To carve, use a boning knife to cut along the inside of the rib bones, separating them from the roast, then separate the ribs. Slice against the grain of the rest of the roast into ½-inch slices.
• Slice the butter into ¼-inch thick rounds.
• Serve the prime rib immediately with the butter rounds on top.
• Enjoy!

RIB ROAST WITH ROSEMARY-GARLIC POTATOES

Steps:

• Preheat oven to 400 degrees, with racks in upper and lower thirds. Place beef on a large rimmed baking sheet; season generously with salt and pepper. Roast on upper rack for 45 minutes; move to lower rack.
• Remove 3 to 4 tablespoons of fat from beef and place on a second rimmed baking sheet with potatoes, garlic, and rosemary. Season with salt and pepper and toss to combine; place on upper rack.
• Roast beef until an instant-read thermometer inserted in the thickest part registers 110 degrees, 45 to 60 minutes more. Remove beef from oven and tent loosely with aluminum foil; let rest until internal temperature registers 130 degrees, about 30 minutes.
• Continue to roast potatoes, tossing occasionally, until golden, 25 to 30 minutes more. Slice beef and serve with potatoes.