Slow Roasted Prime Rib Of Beef Food

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REVERSE-SEAR PRIME RIB ROAST



Reverse-Sear Prime Rib Roast image

After years of experimenting with different cooking methods for a standing rib roast, I've finally perfected our Christmas dinner. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.

Provided by hello angie

Categories     Main Dish Recipes     Roast Recipes

Time 14h11m

Yield 20

Number Of Ingredients 6

1 (10 pound) bone-in standing rib roast
2 tablespoons kosher salt
½ cup butter, softened
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
ground black pepper to taste

Steps:

  • Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
  • Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
  • Preheat oven to 200 degrees F (95 degrees C).
  • Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
  • Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
  • Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
  • Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.

Nutrition Facts : Calories 339 calories, Carbohydrate 0.1 g, Cholesterol 93.5 mg, Fat 25.8 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 11.5 g, Sodium 672.3 mg

SLOW-ROASTED BEEF RIBS



Slow-Roasted Beef Ribs image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 7

2 tablespoons safflower oil or other neutral-tasting oil
4 12-inch beef short ribs (about 9 pounds)
Coarse salt
Coarsely ground black pepper
Freshly grated horseradish, for garnish
1/4 cup pitted green olives, such as Castelvetrano, chopped, for garnish
Fresh lemon wedges, for serving

Steps:

  • Preheat oven to 325 degrees. Heat oil in a large roasting pan over medium-high heat. Season the beef ribs generously with salt and pepper.
  • Sear ribs in roasting pan until well browned on all sides, about 15 minutes. Remove ribs and set aside. Wipe out roasting pan, return the ribs, and cover with parchment-lined foil. Transfer ribs to oven and roast until meat is tender and falling off the bone, about 4 hours.
  • When meat is cool enough to handle, cut off the bone, remove cartilage, turn the meat over, and cut into 1 1/2-inch slices. Place slices on the bone and garnish with horseradish and olives. Serve immediately with lemon wedges.

AMAZING SLOW-ROASTED PRIME RIB



Amazing Slow-Roasted Prime Rib image

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

½ cup soy-based liquid seasoning (such as Maggi®)
½ cup Worcestershire sauce
3 cloves garlic, minced, or more to taste
9 pounds bone-in prime rib, cut and retied to the bone

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

SLOW-COOKER PRIME RIB ROAST



Slow-Cooker Prime Rib Roast image

Prime rib in a slow cooker? You got it! Try this hearty and flavorful bone-in roast that only takes 30 minutes of prep time. The prime rib slow-cooker technique lets you save space in the oven while you whip up our Creamy Horseradish Sauce for dipping. The combination is delicious, beautiful and easily achievable. Add this slow-cooker prime rib recipe to the table the next time you need a showstopping centerpiece.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 13

1/2 cup butter, softened
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh thyme leaves
4 teaspoons salt
2 teaspoons pepper
1 cup Progresso™ beef-flavored broth (from 32-oz carton)
5 to 6 lb bone-in beef rib roast
1 tablespoon vegetable oil
1 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon pepper

Steps:

  • In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
  • Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
  • Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
  • Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.

Nutrition Facts : Calories 420, Carbohydrate 2 g, Cholesterol 125 mg, Fat 3, Fiber 0 g, Protein 35 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 0 g, TransFat 1 1/2 g

ROASTED PRIME RIB BONES OR BEEF SHORT RIBS



Roasted Prime Rib Bones or Beef Short Ribs image

I have made this recipe many times using baby back pork ribs, the sauce from this is amazing, I have even added in a bottle of barbecue sauce in with the other ingredients! All ingredients can be doubled and adjusted to suit taste ---I most always serve these ribs with homemade fries or potato pancakes, see my recipe#129156 --- If you prefer a more spicy sauce just increase the cayenne or add in some crushed chili peppers to taste --- make certain to roast the bones in the oven for about 45 minutes before cooking them in the sauce it improves the flavor.

Provided by Kittencalrecipezazz

Categories     Pork

Time 2h35m

Yield 4-5 serving(s)

Number Of Ingredients 14

6 -7 lbs beef bones (prime rib roast bones)
seasoning salt (do not use too much salt to season the ribs!)
pepper
1 teaspoon garlic powder (optional or to taste)
1 -2 tablespoon minced fresh garlic
2 1/2 cups ketchup
1/2-3/4 cup cider vinegar (can use white vinegar also or half and half)
1/4 cup sugar
1/3 cup brown sugar (or to taste)
3 teaspoons chili powder
1/4 teaspoon cayenne pepper (or to taste)
2 teaspoons mustard powder
2 large onions, coarsley chopped
salt and pepper

Steps:

  • Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
  • Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
  • Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
  • In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
  • Add in chopped onions; mix well.
  • Pour the sauce over ribs, and mix with your hands to coat the ribs.
  • Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
  • Delicious!

Nutrition Facts : Calories 320.6, Fat 1.5, SaturatedFat 0.2, Sodium 1702.3, Carbohydrate 78.8, Fiber 2.6, Sugar 68, Protein 4.2

SLOW-COOKER FAUX PRIME RIB ROAST



Slow-Cooker Faux Prime Rib Roast image

This is my first original recipe, inspired by a great holiday dinner with friends. I wanted to see if I could do something similar with a less expensive cut of meat. The Faux Prime Rib Roast can also be baked in a covered Dutch oven at 350° for about 1-1/2 hours or until 165°. The beef is also delicious served with regular or horseradish mashed potatoes. -Kimberly Kuhlman, Bryan, Texas

Provided by Taste of Home

Categories     Dinner

Time 8h35m

Yield 8 servings.

Number Of Ingredients 14

2 pounds small Yukon Gold or medium red potatoes, quartered
3 tablespoons water, divided
1 pound fresh baby carrots
8 tablespoons butter, softened, divided
6 tablespoons prepared horseradish
5 to 6 garlic cloves, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
2 teaspoons pepper
3/4 teaspoon salt
1 boneless beef chuck roast (4 to 5 pounds)
2 cups beef broth
1/2 cup white wine or additional beef broth
1 tablespoon all-purpose flour

Steps:

  • Microwave potatoes with 2 tablespoons water, covered, on high until potatoes just begin to soften, 7-10 minutes, stirring occasionally. Transfer to a 6-qt. slow cooker; add carrots. Meanwhile, mix 6 tablespoons softened butter with horseradish, garlic and seasonings; refrigerate half of butter mixture., In a Dutch oven, heat remaining 2 tablespoons plain butter over medium heat. Brown roast on all sides; transfer to slow cooker. Add broth and wine to Dutch oven; cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat. Spread butter mixture over roast; cook, covered, on low until beef is tender, 8-10 hours., Remove roast and vegetables to a serving platter; tent with foil. Mix flour and remaining water until smooth; gradually stir into cooking juices. Cook, covered, on high until thickened, 15-20 minutes., Cut roast into thick slices. Top with remaining butter mixture; drizzle with 1 cup gravy. Serve with potatoes, carrots and remaining gravy.

Nutrition Facts : Calories 626 calories, Fat 34g fat (16g saturated fat), Cholesterol 178mg cholesterol, Sodium 726mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 4g fiber), Protein 48g protein.

SLOW-ROASTED PRIME RIB OF BEEF



Slow-Roasted Prime Rib of Beef image

Make and share this Slow-Roasted Prime Rib of Beef recipe from Food.com.

Provided by Alan in SW Florida

Categories     Roast Beef

Time 4h15m

Yield 10-12 serving(s)

Number Of Ingredients 10

8 lbs rib roast, well trimmed and tied
2 large garlic cloves, mashed
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon dried oregano
1/4 teaspoon dried rosemary
1 onion, peeled and coarsely chopped
2 carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 dash Worcestershire sauce

Steps:

  • Take roast out of the refrigerator and let stand at room temperature for about 2 hours to take off the chill. Preheat oven to 350 degrees Fahrenheit.
  • Mash together the garlic, salt, pepper, oregano, and rosemary; rub seasoning into the roast. Place meat, fat side up, on a rack in a shallow roasting pan.
  • Place meat in the oven and roast approximately 45 minutes, until lightly browned. Open the oven and scatter the vegetables in the pan around the roast. Close the oven, then reduce temperature to 225 degrees. Bake approximately 2 1/2 hours for rare(140 degrees on a meat thermometer) or longer for more well done.
  • When the meat is done to your satisfaction, take the roast out of the oven and place it on a carving board to rest for about 10 minutes before carving.
  • Meanwhile, if enough juice has been rendered by the meat, prepare a natural gravy. Remove excess fat from the pan and place pan over low heat. Stir in suitable amount of water (1 to 2 cups) scraping to deglaze the bottom of the pan. Season with salt and pepper and a dash of Worcestershire sauce. Reduce gravy slightly, strain, and check seasonings. Serve warm with the roast beef.

Nutrition Facts : Calories 1333.1, Fat 119.3, SaturatedFat 49.8, Cholesterol 264.9, Sodium 440.5, Carbohydrate 2.9, Fiber 0.7, Sugar 1.2, Protein 58.1

SLOW-ROASTED PRIME RIB



Slow-Roasted Prime Rib image

Great slow roasted prime rib. found these recipes on www.chow.com http://www.chow.com/recipes/30234-slow-roasted-prime-rib-au-jus http://www.chow.com/recipes/28403-horseradish-cream-sauce

Provided by Splash035

Categories     Meat

Time 16h

Yield 8 serving(s)

Number Of Ingredients 16

1 standing beef rib roast (about 3 bones and 6 to 8 pounds)
2 tablespoons kosher salt
2 teaspoons fresh ground black pepper
4 medium garlic cloves, finely chopped
3 1/2-4 lbs meaty beef bones, cut into 2- to 3-inch pieces
2 tablespoons vegetable oil
3/4 cup dry red wine
2 1/2 cups low sodium beef broth
1 teaspoon kosher salt, plus more as needed
1/8 teaspoon fresh ground black pepper, plus more as needed
1/2 cup heavy cream, chilled
1/2 cup sour cream
2/3 cup prepared horseradish
2 tablespoons finely chopped chives
1 teaspoon kosher salt, plus more as needed
fresh ground black pepper

Steps:

  • For the prime rib:.
  • Rinse the roast under cold water, pat dry with paper towels, and place on a cutting board. Following the line of the bones, cut the meat away from the bones in 1 piece. Season the meat and the bones all over with the salt and pepper. Rub the meat and bones all over with the garlic.
  • Fit the meat back onto the bones, making sure to match the meat and bones up where they were cut apart, and tie together between each bone with butcher's twine. Place the roast on a large plate or baking sheet and refrigerate uncovered overnight.
  • Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour. Meanwhile, heat the oven to 200°F and arrange a rack in the lower third.
  • Place the roast fat-side up (the bones will be on the bottom) on a roasting rack set in a roasting pan. Roast until the center reaches 120°F on an instant-read thermometer, about 4 to 6 hours. Meanwhile, make the jus.
  • For the jus:.
  • Set a fine-mesh strainer over a medium saucepan; set aside. Season the beef bones with salt and pepper.
  • Heat the oil in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering. Add half of the bones and sear until golden brown on all sides, adjusting the heat as needed so the bottom of the pan does not burn, about 6 to 8 minutes total. Remove the bones to a large plate and repeat with the remaining bones.
  • Add the wine and simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the wine is reduced by half, about 3 to 4 minutes.
  • Return the bones and any accumulated juices to the pot. Add the beef broth, measured salt, and measured pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the jus is deeply flavored, about 15 minutes. Uncover, increase the heat to medium, and simmer until the liquid is reduced to about 2 1/2 cups, about 10 minutes.
  • Remove and discard the bones. Pour the jus through the strainer and discard the contents of the strainer. Let the jus sit until the fat rises to the surface, about 5 minutes. Using a spoon, skim off and discard the fat. Taste and season with salt and pepper as needed. Cool to room temperature and refrigerate tightly covered until ready to serve. To reheat, bring to a simmer over medium heat.
  • For the horseradish cream:.
  • Place heavy cream in a medium bowl and whisk until the cream starts to hold a line when you drag the whisk through it. Using a rubber spatula, fold in crème fraîche or sour cream, horseradish, chives, and salt. Season with pepper and additional salt as desired.
  • To finish roasting the meat:.
  • Place the roasting pan on a wire rack, tent the roast loosely with foil, and set aside in a warm place for at least 30 minutes or up to 1 hour. Meanwhile, increase the oven temperature to 450°F and keep the rack in the lower third.
  • When the roast is done resting, remove the foil and crumple it into a ball. Place the ball of foil under the bones of the roast to prop up the less exposed area of fat. Roast until a dark brown crust forms over the entire top surface, about 8 to 10 minutes. Remove the roast to a cutting board. Cut, remove, and discard the twine. Slice and serve immediately with the jus.

Nutrition Facts : Calories 141.5, Fat 11.9, SaturatedFat 5.5, Cholesterol 27.9, Sodium 2406.8, Carbohydrate 4.6, Fiber 0.9, Sugar 2.3, Protein 1

PRIME RIB ROAST: THE SLOW-ROAST METHOD



Prime Rib Roast: The Slow-Roast Method image

This is a super-easy technique experts use to roast a perfect medium-rare prime rib. Slow-roasting at a low temperature keeps it tender and juicy.

Provided by Danilo Alfaro

Categories     Dinner     Entree

Time 21h

Yield 8

Number Of Ingredients 3

1 boneless or bone-in beef rib roast (trimmed and tied)
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Steps:

  • Insert a digital probe thermometer into the deepest part of the meat, taking care not to hit bone. Set the temperature alert to beep when the meat hits 128 F (see note below).
  • Serve and enjoy.

Nutrition Facts : Calories 1949 kcal, Carbohydrate 0 g, Cholesterol 471 mg, Fiber 0 g, Protein 128 g, SaturatedFat 62 g, Sodium 397 mg, Sugar 0 g, Fat 156 g, ServingSize 1 Prime Rib (4 to 8 servings), UnsaturatedFat 0 g

AMAZING BONE-IN PRIME RIB



Amazing Bone-in Prime Rib image

Learn how to make the Best Prime Rib Recipe in the oven! My slow roasted prime rib is flavorful, show-stopping, and easy for beginners.

Provided by Isabel Laessig

Categories     Main Course

Time 4h25m

Number Of Ingredients 4

6 pound Bone-In Prime Rib Roast
1 Tablespoon Kosher salt (or sea salt)
3 Tablespoons olive oil
2 teaspoons freshly ground black pepper

Steps:

  • Salt your prime rib roast all over with kosher or sea salt the day before you plan on cooking it. Refrigerate overnight, uncovered.
  • When ready to roast, preheat oven to 200°F. Season roast with freshly cracked black pepper and olive oil and place on the rack of a roasting pan. Add to the oven and roast until the center reads 120°F (for medium-rare) using a meat thermometer, about 4 hours.
  • Remove roast from the oven and tent with foil for 20 minutes. Turn oven temperature up to 500°F. After 20 minutes is up and the oven is heated, remove the foil from the roast and add it back to the oven.
  • Sear for 10 to 15 minutes until browned and crisp. Allow to rest 15 minutes on a cutting board before slicing and serving. Enjoy!

Nutrition Facts : Calories 1085 kcal, Protein 49 g, Fat 96 g, SaturatedFat 40 g, Cholesterol 219 mg, Sodium 884 mg, ServingSize 1 serving

SALT ROASTED PRIME RIBS OF BEEF



Salt Roasted Prime Ribs of Beef image

Provided by Chuck Hughes

Time 3h35m

Yield 4 hefty servings; 8 regular servings

Number Of Ingredients 8

12 cups coarse salt
3 cups water
3 cups all-purpose flour
3 egg whites, lightly whisked
8 to 10 pound prime rib roast
1 1/2 tablespoons fresh rosemary leaves
1 1/2 tablespoons fresh thyme leaves
1 cup cracked black peppercorns

Steps:

  • Position an oven rack in the center of the oven and preheat to 325 degrees F.
  • In a bowl stir the salt and water together and add flour for some extra binding. Froth up the egg whites with a fork, add to the salt and flour and blend until the mixture forms a stiff paste resembling wet snow while holding its shape when you squeeze it together.
  • Spread the mixture to form a salt bed in the bottom of a large roasting pan, and lay the roast on top, fat-side down. Cover it all over with the rosemary, thyme and cracked black peppercorns, pressing into the roast to make sure it adheres well. Coat it completely with the salt dough, patting it well so that when it roasts it will solidify into a solid casing. It needs to be about 1/4-inch thick.
  • Roast the beef for 20 minutes per pound for medium-rare.
  • Transfer the beef to a cutting board, let it rest for 15 minutes and then, cut the casing open and slice in between the bones for nice manly servings. You can also remove the bones and slice thinner if you want.

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ROASTED AND REVERSE SEARED PRIME RIB RECIPE - SERIOUS EATS
Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast …
From seriouseats.com


GLORIOUS SLOW ROASTED PRIME RIB - BEST BEEF RECIPES
1. Brush all sides with olive oil after bringing it to room temperature. 2. Season the entire roast with pepper. 3. Add to the oven at low heat for 4 hours, then sear at high heat to finish the …
From bestbeefrecipes.com


SLOW ROASTED PRIME RIB AT 200 DEGREES RECIPE: MUST TRY! - HOTSALTY
Step 10: Allow the roast to cook. Allow the roast to cook at 500 degrees temperature for about 10 to 15 minutes. Let it cook until the outside is brown and crispy. After …
From hotsalty.com


AMAZING SLOW ROASTED PRIME RIB - BEST BEEF RECIPES
It takes 10 minutes to prep, and only 4 simple steps to make! Flour Bowl. Salt prime rib on all sides, then refrigerate uncovered overnight. 1. Brush all sides with olive oil after bringing it to …
From bestbeefrecipes.com


OUR FAVOURITE SLOW ROASTED PRIME RIB RECIPE - THE GIBSONS BUTCHER
Preheat the oven to 250°F with the rack in the lower third of the oven. Place prime rib on a v-rack in a roasting pan with the fat-cap side up. Roast until an instant-read …
From thegibsonsbutcher.com


SLOW COOKER PRIME RIB - SUPERGOLDEN BAKES
Pour the pan juices into the slow cooker. Add the onion, bay leaves and rosemary. Place the rib joint in the crock pot resting it on the bones with the skin side uppermost. Cover …
From supergoldenbakes.com


SLOW ROASTED PRIME RIB - SIMPLY SO GOOD
Position rack in the center of the oven and heat oven to 325 degrees. Turn on the exhaust fan. Heat a 12-inch skillet over high heat for 1 minute. Swirl in the olive oil and, when …
From simplysogood.com


PRIME RIB VS. ROAST BEEF: 4 KEY DIFFERENCES YOU NEED TO KNOW
Both require a long time for the meat to cook. The rule of thumb for prime rib is between 30 – 45 minutes of cooking time per pound. The biggest departure from roast beef is …
From kitchensubstitute.com


THE 7 HOUR SLOW ROAST BEEF RIB – MORE THAN TOAST
Add the par-boiled potatoes to the beef fat, mix well, drizzle over the maple syrup and mix again. Season with salt and pepper and return to the oven, cooking for around 30 minutes until …
From morethantoast.org


BEEF RIBEYE ROAST {EASY NO-FAIL PRIME RIB} - THE BUSY BAKER
Combine the unsalted butter, salt, pepper, herbs and garlic in a small bowl until well combined. Pat the beef roast dry on all sides with some kitchen paper towel and rub the …
From thebusybaker.ca


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