CHILI RUBBED RIBS
Chili Rubbed Ribs are flavorful and delicious. A great addition to your weekend grilling plans and a surefire hit for dinner. The simple homemade dry rub adds amazing flavor to your favorite pork ribs.
Provided by Milisa
Time 2h10m2S
Number Of Ingredients 8
Steps:
- Mix dry rub together by combining brown sugar, granulated garlic, smoked paprika, dry mustard, salt and chili flakes.
- Drizzle olive oil over ribs, rubbing all over.
- Sprinkle ribs with chili rub, rubbing into meat.
- Prepare grill fire to 300° with hickory or oak for wood smoke flavor.
- Place ribs over indirect heat and cook with the lid closed for 1 1/2 - 2 hours.
- Internal temperature should reach at least 165°. For the most tender ribs, cook to 185°.
- Remove from grill and allow to rest 10 minutes before slicing.
Nutrition Facts : Calories 307 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1249 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
MUSTARD-ROASTED PRIME RIB
Make and share this Mustard-Roasted Prime Rib recipe from Food.com.
Provided by Dan Churchill
Categories Roast Beef
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- For the rib roast and red wine sauce:.
- Roast prime rib: Preheat oven to 450 degrees. Fit a baking sheet with a rack and line with parchment paper. Place prime rib fat side up on rack.
- In a small bowl, combine mustard, thyme, cumin seeds, and 1 tablespoon salt. Rub mustard mixture on all sides of roast. In another small bowl, combine 1 tablespoon Maldon salt and 2 tablespoons black pepper. Sprinkle roast with salt and pepper mixture and transfer to oven. Roast until edges of meat are beginning to brown, about 15-20 minutes. Reduce heat to 325 degrees and continue roasting, rotating halfway through, until the internal temperature reads 125 degrees for medium-rare, about 1 hour 40 minutes to 2 hours more.
- Remove from oven and let rest, at least 30 minutes and up to 2 hours before serving.
- Make sauce: In a medium skillet over medium-high heat, warm olive oil until shimmering. Add shallots, season with salt, and saute?, stirring occasionally, until golden, about 12 minutes. Add red wine to deglaze, scraping the bottom of skillet. Cook until reduced by three-quarters, about 2-3 minutes. Skim fat from any roasting juices and add to skillet, along with beef stock and thyme. Continue to cook, stirring, and reduce by half. Add butter and swirl pan to emulsify. Season to taste with salt and pepper. Remove from heat and rewarm if necessary when ready to serve.
- For the asparagus bundles:.
- Increase oven temperature to 425 degrees. Separate asparagus into groupings of 3 stalks each. (You will have about 5 bundles.) Place two slices of pear on top of each set and wrap with one prosciutto slice each. Place bundles on a parchment-lined baking sheet. Drizzle with olive oil, season lightly with salt and pepper, and transfer to oven. Roast until asparagus is deeply golden and prosciutto is crisp, about 25-30 minutes.
- Serve immediately, with prime rib and red wine sauce.
Nutrition Facts : Calories 423.4, Fat 15, SaturatedFat 3.6, Cholesterol 6.1, Sodium 554.7, Carbohydrate 73.6, Fiber 38, Sugar 5.2, Protein 18.3
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 ROAST WITH MUSTARD HORSERADISH SAUCE
Make and share this Prime Rib Roast With Mustard Horseradish Sauce recipe from Food.com.
Provided by Jeff Hixson
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
- Preheat the oven to 500 degrees F (see note).
- Place the oven rack on the second lowest position.
- Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
- Roast the meat for 45 minutes.
- Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
- Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F.
- (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
- Meanwhile, make the sauce.
- Remove the roast from the oven and transfer it to a cutting board.
- Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes.
- Carve and serve with the sauce.
- Note: Be sure your oven is very clean before setting it at 500 degrees F.
- For Mustard horseradish sauce: Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt/pepper in a small bowl.
Nutrition Facts : Calories 2030.7, Fat 178.1, SaturatedFat 68.7, Cholesterol 401.9, Sodium 2663.8, Carbohydrate 16.6, Fiber 0.8, Sugar 4.5, Protein 86.5
ROSEMARY DIJON PRIME RIB
This wonderfully easy prime rib will make you think twice about heading out to a restaurant.
Provided by Sandy
Categories Main Dish Recipes Roast Recipes
Time 2h25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Slice small cuts along the outside edges of the roast; fill cuts with garlic slices. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast; generously sprinkle mustard layer with rosemary leaves. Place roast, bone side-down, in a baking dish.
- Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Place a meat thermometer in the thickest part of the meat not touching the bone. Cook to your desired degree of doneness, or an internal temperature of at least 145 degrees F (65 degrees C) for medium, about 1 1/2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 435.7 calories, Carbohydrate 2.8 g, Cholesterol 85.3 mg, Fat 36.6 g, Protein 21.4 g, SaturatedFat 15.5 g, Sodium 402.7 mg
BONELESS GARLIC AND ROSEMARY RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE
Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.
Provided by USA WEEKEND columnist Jean Carper
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 6 g, Cholesterol 98.6 mg, Fat 17.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 6.1 g, Sodium 1151.2 mg, Sugar 0.3 g
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