SAVORY PRIME RIB ROAST
Takes only about 5 minutes to prepare.One hour to set out at room temp.Then you have 2 hours to yourself while it roasts.One of my familys favorites..Better than eating out!!
Provided by Potluck
Categories Roast Beef
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Rub ingredients over roast.
- Place in roaster and let stand in room temperature for 1 hour.
- Sear in hot oven 450-475 degrees for 30 minutes.
- Turn heat down to 300-30 minutes per pound.
- Let set for 5 minutes before slicing. I make Au Jus dipping sauce with Goumet Awards french dip base.Directions on the jar.
Nutrition Facts : Calories 710.7, Fat 61.2, SaturatedFat 25.2, Cholesterol 161, Sodium 316.4, Carbohydrate 0.2, Fiber 0.1, Protein 37.2
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.
STANDING RIB ROAST WITH BURGUNDY GRAVY
A savory rib roast with Burgundy gravy based on a recipe from McCall's Cooking School, page #47 under Meat. The intro says, "This rib roast is truly American fare! Three ribs thick, it is the richest, most juicy and tender of the beef cuts. We think it is best when roasted to medium-rare and served with rich brown Burgundy Gravy. If desired, serve Yorkshire Pudding on the side.... Have lots of Burgundy wine on hand too!" I serve this with Yorkshire Pudding; you will find tons of recipes for it here on food.com. Be sure to save beef drippings for the Burgundy Gravy and the Yorkshire Pudding. My husband also serves this with creamed horseradish.
Provided by mersaydees
Categories Roast Beef
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- RIB ROAST:.
- Preheat oven to 325°F.
- Mix together salt, herbs, and pepper. Rub herb mixture into all sides of beef. In shallow roasting pan, stand roast, fat side up. Insert meat thermometer through outside fat into the thickest part of muscle; do not allow the point to rest in fat or bone.
- In small bowl, mix gravy seasoning with ½ cup Burgundy. Spoon some over beef; place uncovered in oven. Roast the beef, basting frequently with remaining Burgundy mixture, for 3 ½ hours for rare (140°F); 4 ½ hours for medium (160°F); 5 hours for well-done (170°F).
- When roast is cooked according to your preference, using two large forks, remove to a platter, cover with foil, and keep warm. Pour off drippings and reserve; let roast stand in warm place while you make gravy and Yorkshire Pudding, if serving alongside. Roast will be easy to carve after standing 20 to 30 minutes.
- BURGUNDY GRAVY:.
- Return 6 tablespoons reserved drippings to roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add beef broth and Burgundy wine, stirring until mixture is smooth and free from lumps.
- All browned bits from roast should be loosened and dissolved in broth mixture. Bring gravy to a boil, stirring constantly,. Reduce heat and simmer 5 minutes longer, stirring constantly. Salt and pepper to taste. Makes 3 cups of gravy.
- TO SERVE:.
- Use a large, sharp carving knife to carve across roast toward rib bone. Cut along rib to remove slices. Slide a knife under meat slice to place on serving plate. Serve with Burgundy Gravy and Yorkshire Pudding.
Nutrition Facts : Calories 49.6, Fat 0.1, Sodium 776.8, Carbohydrate 4.8, Fiber 0.2, Protein 2.3
AMAZING SLOW-ROASTED PRIME RIB
I had never made prime rib before, but this slow-roasted recipe is so easy. It originated from my mother-in-law who makes prime rib often; with a lot of research, I have made a few changes and prefer my recipe with the alterations.
Provided by Melanie Tuning
Categories Main Dish Recipes Roast Recipes
Time 4h20m
Yield 24
Number Of Ingredients 4
Steps:
- Mix liquid seasoning and Worcestershire sauce together with garlic in a bowl. Pour over prime rib in a container. Marinate, turning every 30 minutes, 1 to 2 hours.
- Preheat the oven to 450 degrees F (230 degrees C).
- Place prime rib on a baking rack set inside a large baking dish.
- Bake in the preheated oven until all juices are sealed in, about 45 minutes. Reduce temperature to 325 degrees F (165 degrees C) and continue roasting until an instant-read thermometer inserted into the center reads 130 to 140 degrees F (54 to 60 degrees C), about 2 hours more. Let sit 30 minutes to 1 hour before slicing.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 1.3 g, Cholesterol 60.3 mg, Fat 14.5 g, Protein 21 g, SaturatedFat 6.2 g, Sodium 143.7 mg, Sugar 0.6 g
SAVORY STANDING RIB ROAST
Savory standing rib roast - perfect for your holiday feast.
Provided by Gord Lemire
Categories Main Dish Recipes Roast Recipes
Time 4h40m
Yield 12
Number Of Ingredients 10
Steps:
- Rub roast with seasoned salt and let sit for 30 minutes.
- Meanwhile, mix olive oil, black pepper, and rosemary together in a bowl. Rub roast with mixture. Let sit for 1 hour.
- Heat a skillet over medium-high heat. Brown roast on all sides in the hot skillet, 10 to 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place celery, carrots, and onion in a large, shallow baking pan and cover with water. Place roast on top, bone side-down.
- Bake in the preheated oven until slightly pink in the center, about 2 hours, or to desired doneness. Remove roast from the pan, cover, and let rest for 30 minutes. Remove vegetables from the pan.
- Place the pan on the stovetop over medium to high heat to make the gravy and bring to a simmer. Stir in milk. Sprinkle in flour for desired thickness and cook until gravy has thickened. Serve with roast.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 6.9 g, Cholesterol 56.6 mg, Fat 23.1 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 8.1 g, Sodium 97.6 mg, Sugar 3.1 g
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