Prime Rib Stew Food

PRIME RIB ROAST

Steps:

• Place oven rack on lower level. Preheat oven to 450 degrees. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place short ribs in pan.
• Cook 20 minutes. Reduce oven temperature to 325 degrees, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't, return it to oven; check temperature at 10-minute intervals.
• Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups.
• Pour fat and all dark drippings out of pan into a fat separator; set aside.
• Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids. Serve the juices warm with the prime rib.

PRIME RIB SOUP

Steps:

• Place the ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours. Remove the ribs and allow to cool. Trim the meat from the ribs and cut into bite sized pieces; refrigerate. Continue simmering the broth until reduced to 1 cup; refrigerate until the fat congeals to the top.
• Skim and discard the congealed fat. Pour the broth into a saucepan along with the meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Sprinkle with chives to serve.

PRIME RIB ROAST

Steps:

• On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan.
• Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound.
• May be served with Horseradish sauce.

PRIME RIB ROAST

Steps:

• Remove the roast from the refrigerator 2 or 3 hours before cooking.
• Preheat oven to 450.
• Rub butter on the cut ends of the roast.
• Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
• Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.

CHEF JOHN'S PERFECT PRIME RIB

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

PRIME RIB SOUP

Steps:

• In a soup pot, heat oil or butter, then saute onions until just tender. Add garlic and saute for 2 minutes.
• Add wine, scraping up any browned bits that may have formed. Add bones, stock and water and bring to a boil. Reduce heat and simmer for 1 1/2 hours.
• For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.
• Place a colander in a large bowl and strain mixture. Add stock back to pot, then add all ingredients except cabbage and leftover prime rib. Cook for 20-30 minutes, until vegetables are just tender.
• Meanwhile, remove any meat from bones and set aside.
• When carrots and potatoes are tender, add cabbage and cook for 10 minutes.
• Stir in prime rib and add salt and freshly ground pepper.
• Serve with a crusty French bread or warm dinner rolls.

PRIME RIB STEW

Steps:

• Combine water and beef base in a 6-quart slow cooker and stir well.
• Add prime rib, potatoes, frozen vegetables, red wine, onion, ketchup, celery, carrots, garlic, parsley, thyme, salt, and pepper. Cook on Low until vegetables are tender, 6 to 8 hours.

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.

PRIME RIB ROAST: THE CLOSED-OVEN METHOD

Steps:

• Gather the ingredients.
• The night before cooking the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, making it easier to get a nice brown color on the roast.
• Three hours before you want to begin cooking, take the roast out of the fridge and place it on a sheet pan at room temperature.
• Half an hour before you start roasting, position a rack in the center of the oven and heat to 500 F. Season the meat generously with salt and pepper.
• Now it's time to do your calculation. Simply multiply the weight of your roast (in pounds) by 5. That's your total roasting time in minutes. For instance, if you have a 4-pound roast, 4 × 5 = 20 minutes. An 8-pound roast? 8 × 5 = 40 minutes. Remember that number.
• When you're ready to cook, set the roast in a roasting pan with a rack, fat-side up. If you're nervous about the cooking time, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone.
• Roast the for however many minutes you calculated above. When the time's up, turn off the oven, and walk away. Do not open the oven door for any reason for the next 2 hours.
• In 2 hours, take the prime rib out of the oven, carve, and serve right away. If you used a thermometer, you'll see that the internal temperature of the meat has reached 130 F, perfect medium-rare.

LEFTOVER PRIME RIB STEW

Steps:

• Trim the prime rib and put the best parts aside. Place the bones and fat and the lesser parts into a pot, and cover with water, just enough to cover it all.
• Add 1/4 onion, as well as 1 carrot's worth of slices.
• Bring to a boil, then reduce and simmer for 2 hours, stirring occasionally.
• Pull out and throw away the bones, the meat should fall off, though it may need a little help. Spoon out any good meat and all the carrots.
• Pour the remaining stock into a tupperware bowl, through a sifter so the pieces are caught. Throw away these pieces.
• Refrigerate the stock for about 2 hours up to a day. Afterwards, spoon off the fat that has risen to the top and discard.
• Then pour the stock into a pot. Add meat, sliced celery, potato, remaining carrots, remaining onion, au jus, and thyme. Bring to a boil, then simmer for 2 hours, with the lid ajar, stirring occasionally.
• Add barley and simmer for at least 45 more minutes (could be longer), stirring occasionally.
• Before serving, remove thyme twigs if you can find them. The herbs will have fallen off by now and will add flavor. Then serve with warm bread or rolls.

PRIME RIB STEW

Steps:

• Save the ribs from a leftover standing rib roast (a.k.a. "prime rib"). Cut between the ribs to separate them into individual pieces of ribs (this makes it easier to fit in the pot, and also helps release more flavor from the ribs since more surface area is exposed to the cooking liquid.).
• Place the ribs and any leftover meat scraps or fat trimmings into the bottom of a large crockpot/slow cooker. (I usually use Reynold's slow cooker liners to save time on cleanup - just throw away the mess instead of scrubbing the crock!) Dump in any leftover au jus, plus any leftover wine. (Today I used leftover white wine... but I often will use red wine too. Leftover au jus will add a lot of flavor to the stew - so use it if you have it, but you can leave it out if you don't have any.).
• Pour the water into the crockpot, add the bouillon cubes and the thyme. (If you have beef broth - you can substitute with that instead of water and bouillon cubes.).
• Add the potatoes, carrots, and onions. Sprinkle with a 1/4 teaspoons or so of black pepper and about 1/2 teaspoons salt. Cover, and set to low for 8-10 hours, or high for 6 hours. (If you prefer to do this on the stove top - you can - just simmer the meat/bones with the liquid in a pot over mediun/low for about 1-2 hours, then add the veggies in the last hour of cooking.).
• Remove the meat trimmings and rib bones from the stew and set aside to cool. Remove any "twigs" from the thyme if you find them.
• Mix 1/2 Celsius flour + 1 Celsius water with the back of a spoon until smooth to make a slurry. Stir the slurry into the stew, re-cover, and continue cooking on high about 20-30 minutes (this will help thicken the stew).
• Meanwhile, when the meat and rib bones are cool, separate the meat from the bones/fat. Discard the bones and fat, add the meat back into the pot.
• Once the stew has thickened, taste and correct the seasonings with additional salt/pepper if needed. Serve with a side of steamed rice or leftover garlic bread/dinner rolls, add a dollop of leftover creamy horseradish (if you like), and enjoy!

10+ BEST LEFTOVER PRIME RIB RECIPES (+PRIME RIB SANDWICHES)

Steps:

• Caramelize the onions in butter.
• Make the spread with the mayo and horseradish.
• Use the vinegar and olive oil to dress the greens.
• Compile your sandwiches.

ROAST PRIME RIB

Steps:

• For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
• For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
• Cut the roast into 1-inch-thick slices and serve with the sauce.