PRIME RIB
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 7
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.
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
PRIME RIB (THE TRUE PRIME RIB)
The reason I call this the "True Prime Rib" is that most restaurants & buffets carve a large boneless roast that they pass off as prime rib. The only true prime rib is made from a STANDING RIB ROAST! The person that reviewed this recipe and found a wrong oven temp. in step 14 is out of their mind. Please disregard that review... If you have any questions, you can e-mail me: [email protected].
Provided by Alan Leonetti
Categories Roast Beef
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- When ordering the rib roast from a butcher, be sure to request a Top Choice roast cut from the small loin end, the best being ribs 12 through 10.
- Have the butcher cut off the chine/backbone.
- The rib bones look best if they are shortened and frenched.
- Have the butcher do this for you as well.
- Place the roast in the refrigerator a couple of days ahead of time.
- Set the roast at room temperature for 1 hour prior to cooking.
- Evenly salt and pepper the roast.
- Cover the bottom of a roasting pan with the olive oil and set on medium-high heat about 4 minutes until very hot.
- Place roast in hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
- Remove roast from pan and set a wire rack in pan, and then set roast onto rack.
- Pour water over the roast and then pour the wine over the roast.
- Cut the 6 cloves of garlic in half lengthwise and with a small knife cut small slits into the top of the roast and insert the garlic clove halves into the roast.
- Generously season again with salt and pepper and then sprinkle with rest of the seasonings evenly.
- Place roast (uncovered) in the middle of the oven that has been pre-heated to 325 degrees (for medium-rare) and roast for 2 to 3 hours, or until internal temperature of the meat reaches 130 to 135 degrees for medium-rare.
- Remove roast from oven and tent with aluminum foil.
- Let stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast.
- Set the roast on a cutting board and carve immediately next to each side of each bone.
- Every other slice will have a rib bone and every other slice will not have any bone at all.
- Serve immediately.
- Place all of the juices into a gravy boat with a 1/2 pinch of sugar to serve as the au jus.
- The au jus can be used as a gravy or placed into individual small dipping containers.
Nutrition Facts : Calories 1608, Fat 133.8, SaturatedFat 55.1, Cholesterol 326.8, Sodium 1155.6, Carbohydrate 8, Fiber 0.7, Sugar 0.9, Protein 74.1
THE ULTIMATE, PRIME RIB
This method for cooking a roast will give you an even temperature throughout the entire piece of meat. I also tell how to choose the best roast to cook. For additional pictures, please visit: http://www.capnrons.com/R_M_Prime_Rib.html?ID=RZ_11_09
Provided by Capn Ron
Categories Meat
Time 1h34m
Yield 1 Roast, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 500.
- 2. When purchasing a roast, purchase one rib per person if you're having "MEAT DAY". If your serving it with sides, you should probably have about 3/4 pound per person. Be sure to ask your guests how big they want their piece when you cut it. I don't usually serve it with the bone (it takes up too much room on the plate.
- 3. Prepare the Roast by inserting slivers of Garlic all around, oil, then rub lots of Salt, Pepper, and Blacken into the meat, lay the sliced onions on top after you have placed it on a rack in a baking dish. Insert a meat thermometer into the thickest part of the meat in such a way that you will be able to see it through the window in the door without having to open it.
- 4. Place the meat in the oven for 20 minutes then turn down to 275 deg., without opening the door. Cook an additional 1 3/4 hours or until the meat thermometer reads 110 - 120 degrees, 110 degrees will give you a rare roast, pictured, and 120 degrees will end up med rare. If you like well done meat, don't waste your money on a prime rib, purchase a chuck or a top round and make a pot roast out of it.
- Cooking time should not change because you have a larger piece of meat, because, although the meat will be longer, the diameter will usually remain about the same. This timing works good for a roast that is 6" - 7" in diameter.
- 5. This temperature (120 degrees) makes for a medium rare roast. Remember, don't cook it rare because it'll be quite tough.
- 6. Take the roast out of the oven and let it rest for 20-30 minutes loosely covered with alum. foil; this allows the roast to finish cooking and the juices to re-distribute. Don't worry about letting it rest too long because there isn't such a thing with Prime Rib (it's usually served at room temperature). Letting it rest, covered, lets it finish cooking. If you leave the thermometer in, you'll notice that it will actually go up about 10 degrees. If you wish to make gravy (sauce), you can set the meat on a separate platter, cover with aluminum foil, and use the pan drippings for the base of a sauce.
- 7. If you don't have a rack to place the meat on, you can use rough cut carrots and onions. Make sure you spray some Pam on the pan prior to putting the vegetables inches Later, you can place these vegetables into the pot you're making the gravy in, and grind them up with an immersion blender to become part of the gravy / sauce.
Nutrition Facts : Calories 1832.1, Fat 152.9, SaturatedFat 63.3, Cholesterol 385.6, Sodium 296.7, Carbohydrate 4.1, Fiber 0.6, Sugar 1.2, Protein 103
PERFECT PRIME RIB
Complete the perfect night with the Perfect Prime Rib recipe. Our Perfect Prime Rib is seasoned with garlic, rosemary and pepper and drizzled in mushroom gravy, making each forkful even better than the last.
Provided by My Food and Family
Categories Festive 2018
Time 2h50m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Remove meat from refrigerator 30 min. before ready to roast. Heat oven to 500°F. Use boning knife to remove rack of rib bones, in one large piece, from meat, carefully cutting along edges of meat to remove the bones.
- Place rack of bones on center of foil-covered rimmed baking sheet. Combine salt and 1-1/2 tsp. pepper; sprinkle onto meat. Place meat, cut side down, on bones. Roast 20 min.
- Remove meat from oven. Reduce oven temperature to 325°F. Mix mayo, garlic, rosemary and mustard until blended; spread onto meat. Sprinkle with bread crumbs; press crumbs gently into mayo mixture to secure.
- Roast meat an additional 1-1/2 hours to 1 hour 40 min. or until meat registers at 135°F for medium-rare doneness (or 145°F for medium doneness) when meat thermometer is inserted into thickest part of meat.
- Remove meat from oven; cover loosely with foil. Let stand 15 min. (Temperature of meat will continue to rise 5°F to 10°F as it stands.) Meanwhile, cook mushrooms and shallots in large nonstick skillet on medium-high heat 8 to 10 min. or until mushrooms are golden brown, stirring occasionally. Deglaze skillet with wine; cook 3 to 4 min. or until most of the wine is evaporated. Add beef broth, gravy and remaining pepper; stir. Cook and stir 2 to 3 to min. or until heated through.
- Cut meat into 1/4-inch-thick slices. Serve with the mushroom gravy.
Nutrition Facts : Calories 570, Fat 45 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 120 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 0.5538 g, Sugar 0 g, Protein 33 g
More about "prime rib the true prime rib food"
BEST PRIME RIB RECIPE - HOW TO COOK PRIME RIB - DELISH
From delish.com
Reviews 6Calories 503 per servingCategory Dairy-Free, Christmas, Dinner, Meat
HOW TO BUY AND COOK PRIME RIB | THE FOOD LAB - SERIOUS …
From seriouseats.com
HOW TO PREP, COOK, AND SERVE THE PERFECT PRIME RIB
From thespruceeats.com
THE BEST 5-STAR RATED PRIME RIB RECIPE SINCE 2013!
From foodieandwine.com
PRIME RIB {PERFECT EVERY TIME!} - MAMA LOVES FOOD
From mamalovesfood.com
WHAT IS PRIME RIB? - THE SPRUCE EATS
From thespruceeats.com
GARLIC BUTTER HERB PRIME RIB RECIPE | THE RECIPE CRITIC
From therecipecritic.com
HOW TO MAKE PRIME RIB: THE SIMPLEST, EASIEST METHOD - KITCHN
From thekitchn.com
TRUE CHEWS BEEF & PRIME RIB RECIPE 10 OZ, 6 COUNT
From amazon.ca
Reviews 530
18 BEST PRIME RIB RECIPES | PRIME RIB RECIPE IDEAS | RECIPES, …
From foodnetwork.com
Author By
HOW TO MAKE PERFECT PRIME RIB, ACCORDING TO A MICHELIN-STAR CHEF
From golf.com
BEEF TENDERLOIN VS PRIME RIB: WHAT IS THE DIFFERENCE?
From simplycalledfood.com
3 RIB PRIME RIB COOKING - THERESCIPES.INFO
From therecipes.info
BEST PRIME RIB ROAST RECIPE | HOW TO COOK THE PERFECT PRIME RIB
From primesteakhouses.com
HOW TO MAKE PRIME RIB | ALLRECIPES
From allrecipes.com
PRIME RIB - CHEF JEAN PIERRE
From chefjeanpierre.com
THE ULTIMATE GUIDE TO PRIME RIB · I AM A FOOD BLOG
From iamafoodblog.com
THREE-INGREDIENT PRIME RIB ROAST RECIPE - RYAN FARR | FOOD & WINE
From foodandwine.com
TRUE PRIME(RIB) | PODCAST ON SPOTIFY
From open.spotify.com
9 BEST WINE PAIRING WITH PRIME RIB (ULTIMATE GUIDE)
From foodsgal.com
INA GARTEN PRIME RIB ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT DOES PRIME RIB TASTE LIKE? - TESTUFFS
From testuffs.com
BEST PRIME RIB ROAST RECIPE AND HOW TO MAKE IT
From today.com
ROTISSERIE PRIME RIB RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
HOME – THE PRIME RIB
From theprimeribs.com
PERFECT PRIME RIB - A FAMILY FEAST®
From afamilyfeast.com
PERFECTING PRIME RIB - THRIFTY FOODS
From thriftyfoods.com
CHEF JOHN'S AUTHENTIC PRIME RIB RECIPE- THEFOODXP
From thefoodxp.com
10 BEST PRIME RIB RECIPES | YUMMLY
From yummly.com
PERFECT PRIME RIB OF BEEF - PRIME RIB METHOD X - YOUTUBE
From youtube.com
THE BEST WAY TO COOK PRIME RIB (TRADITIONAL VS. PRIME RIB 500 RULE)
From essenceofyum.com
10 BEST PRIME RIB RECIPES | YUMMLY
From yummly.com
PRIME RIB GROUND BEEF - THERESCIPES.INFO
From therecipes.info
ROASTED AND REVERSE SEARED PRIME RIB RECIPE - SERIOUS EATS
From seriouseats.com
HOW MANY POUNDS OF PRIME RIB PER PERSON - {CALCULATOR}
From myhomeandkitchen.com
TEXAS SMOKED PRIME RIB RUB RECIPE - FOOD NEWS
From foodnewsnews.cc
THE BEST REVERSE SEAR PRIME RIB (EVENLY COOKED) - FIFTEEN SPATULAS
From fifteenspatulas.com
HOW TO COOK PRIME RIB LIKE A PRO | TASTE OF HOME
From tasteofhome.com
PRIME RIB | THE COZY APRON
From thecozyapron.com
BEST PRIME RIB RECIPE - HOW TO COOK PRIME RIB - THE PIONEER …
From thepioneerwoman.com
HOW TO COOK PERFECT FOOL-PROOF PRIME RIB - CHEF ALLI
From chefalli.com
3 ALTON BROWN PRIME RIB ROAST RECIPES - FOOD NEWS
From foodnewsnews.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love