PERFECT PRIME RIB
I saw this made on a video and my mouth was was watering! Prime Rib is so expensive I can't bear to ruin a cut, so here it is. Perfection!
Provided by pammyowl
Categories Winter
Time 5h
Yield 4 serving(s)
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.
- Tip*.
- Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever see.
Nutrition Facts : Calories 1920.4, Fat 164.4, SaturatedFat 70.6, Cholesterol 416.1, Sodium 296.7, Carbohydrate 1.1, Fiber 0.4, Protein 102.7
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.
HERB CRUSTED PRIME RIB ROAST
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h55m
Yield One 12-pound prime rib, 18 to 24 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
- In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
- Serve with the pan drippings or sauce if preferred.
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 WITH HERBES DE PROVENCE CRUST RECIPE - (4.1/5)
Provided by á-178060
Number Of Ingredients 7
Steps:
- Tie kitchen string around the roast in between each bone. In a small bowl, stir together the herbes de Provence, kosher salt and pepper. Rub the roast on all sides with the mixture. Cover with plastic wrap and refrigerate for at least 12 hours or up to 48 hours. Position a rack in the lower third of an oven and preheat to 450°F (230°C). Place the roast, fat side up, on a rack in a large roasting pan. Transfer to the oven and roast for 20 minutes. Reduce the oven temperature to 350°F (180°C) and continue roasting until the internal temperature of the meat registers 125°F (52°C) for very rare to rare, about 2 hours more, or until done to your liking. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10 to 15 minutes. Sprinkle the roast with Maldon sea salt. Carve the roast and arrange on a warmed platter. Serve immediately.
HERB-CRUSTED PRIME RIB
Prime rib always makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. -Jennifer Dennis, Alhambra, California
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.
Nutrition Facts : Calories 338 calories, Fat 19g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 612mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
THICK-CRUSTED PRIME RIB ROAST
I received this recipe on-line from Yahoo! Lifestyle today and just had to post it. We just bought 3 prime rib roasts to freeze because they were on sale for 1/2 price. I am going to try this next time I cook one. The shallot gravy recipe that follows the directions isn't the way I make gravy but I kept it here for those that want to try it. First of all, I would NEVER throw out drippings. I would skim the fat off the top and keep all the drippings I can get. To me, the drippings are gold. Then I add flour (not cornstarch) to the drippings and let it simmer a few minutes to get the floury taste out of it. Then I gradually add liquid from any vegetables I've cooked plus beef bovril (if needed) for more flavour. I would then add the reserved 2 tbsp of herb rub. (that sounds good) You can't have roast beef without a good gravy. Serve with garlic mashed potatoes and roasted vegetables. Man, I think I'll be making this sooner than later.
Provided by DeeDee
Categories < 4 Hours
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, salt and pepper. In a bowl, combine parsley, mustard, herbes de Provence and oil. Set aside 2 tbsp of the mixture for Shallot Gravy, rubbing remainder all over roast.
- Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450 F oven for 10 minutes. Reduce heat to 275 F; roast until thermometer reads 135 F for medium-rare to medium, 2 3/4 to 3 1/4 hours.
- Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Drain off all but 30 ml (2 tbsp) drippings from roasting pan and make Shallot Gravy.
- Shallot Gravy: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring, until shallots soften. Stir in 500 ml (2 cups) beef broth and 45 ml (3 tbsp) Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 15 to 30 ml (1 to 2 tbsp) cornstarch with equal amounts cold water, making smooth mixture. Gradually stir into broth; bring to a boil, stirring until thickened, about 3 minutes. Strain.
Nutrition Facts : Calories 1056, Fat 81.4, SaturatedFat 31.9, Cholesterol 273.9, Sodium 365.9, Carbohydrate 2.7, Fiber 0.4, Sugar 0.7, Protein 73.6
RESTAURANT-STYLE PRIME RIB
I have served this recipe to people visiting the U.S. from all over the world and to dear friends, family and neighbors. It is enjoyed and raved about by all. It makes an excellent main dish for a Christmas feast. -Kelly Williams, Forked River, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Place roast, fat side up, on a rack in a foil-lined roasting pan. In a small bowl, mix salt, garlic powder, rosemary, wasabi powder, butter, pepper and herbes de Provence; pat onto all sides of roast., Roast 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 311 calories, Fat 18g fat (8g saturated fat), Cholesterol 8mg cholesterol, Sodium 1624mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.
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