PRIME RIB WITH GARLIC HERB BUTTER
Make and share this Prime Rib With Garlic Herb Butter recipe from Food.com.
Provided by soveria
Categories Very Low Carbs
Time 2h20m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 500°F/260°C.
- Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
- Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
- Bake for 5 minutes per pound of meat - so a 5-pound roast would bake for 25 minutes and a 7-pound roast would bake for 35 minutes.
- Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
- Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
- Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
- Remove from heat and strain the sauce into a gravy dish.
- Carve the prime rib into ¾-inch slices, then serve with the mashed potatoes, green beans, and sauce!
- Enjoy!
Nutrition Facts : Calories 658.7, Fat 40.7, SaturatedFat 22.3, Cholesterol 277.1, Sodium 2720.6, Carbohydrate 4, Fiber 0.5, Sugar 0.1, Protein 71.1
HERB AND GARLIC CRUSTED BEEF RIB ROAST
Enjoy this flavorful beef rib roast for a dinner - a delightful meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
- For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
- Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.
Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g
PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY
Here's what you need: butter, garlic, fresh rosemary, fresh thyme, salt, pepper, boneless ribeye roast, flour, beef stock, mashed potato, green bean
Provided by Alvin Zhou
Categories Dinner
Yield 7 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F (260°C).
- Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
- Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
- Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
- Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
- Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
- Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
- Remove from heat and strain the sauce into a gravy dish.
- Carve the prime rib into ¾-inch (20 mm) slices.
- Serve with the mashed potatoes, green beans, and sauce!
- Enjoy!
Nutrition Facts : Calories 1208 calories, Carbohydrate 18 grams, Fat 89 grams, Fiber 0 grams, Protein 80 grams, Sugar 3 grams
HERBED RIB ROAST
The pungent mixture of herbs and garlic turns this tender roast into a real treat. Our children and grandchildren look forward to feasting on it at Christmastime and other special family occasions. -Carol Jackson, South Berwick, Maine
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Cut 15-20 slits in the roast; insert garlic. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 15 minutes before slicing.
Nutrition Facts : Calories 397 calories, Fat 29g fat (12g saturated fat), Cholesterol 107mg cholesterol, Sodium 319mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
STANDING RIB ROAST
Steps:
- Preheat the oven to 450 degrees F.
- Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.
- Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.
- If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.
STANDING RIB ROAST
Like many Nebraskans, the poet Erin Belieu's family members use any large gathering as a pretext for serving prime rib. Thanksgiving is no exception. When Ms. Belieu, a fourth-generation Nebraskan, was growing up in Omaha, her family served prime rib alongside the turkey - until they realized no one really liked the bird and dispensed with it altogether. Her grandfather was a cowboy, and the whole family was steeped in the state's ranching culture, even when they eventually moved to the city. In her house, the beef was minimally seasoned and roasted in a hot oven until the exterior was crackling and browned, the inside juicy and red. A little horseradish sauce might be served on the side, but her father always disapproved. Good beef doesn't need it. "He thought sauce was for drugstore cowboys," she said.
Provided by Melissa Clark
Categories dinner, lunch, roasts, main course
Time 4h30m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Pat meat all over with paper towels, then season it all over with salt and pepper. If you want to make a smoky garlic-herb paste, combine herbs, garlic, smoked paprika and just enough olive oil to make a paste. Rub all over meat. Let meat come to room temperature for 2 to 3 hours depending upon how cold it was to begin with.
- Heat oven to 450 degrees. Place meat bone-side down in a roasting pan or on a rimmed sheet pan. Roast for 20 minutes, then turn heat to 350 degrees and continue to roast until the meat registers 115 degrees on an instant-read thermometer for rare, 125 for medium rare (it will continue to cook after you pull it out of the oven). Timing depends on your oven, your pan and the shape of your roast, so start checking after the meat has been in the oven for an hour, but it could take 1 1/2 hours or even slightly longer.
- Let meat rest at room temperature for 20 minutes before carving.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 30 grams, Carbohydrate 0 grams, Fat 63 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 26 grams, Sodium 527 milligrams, Sugar 0 grams
BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)
This is the best prime rib recipe with a garlic herb crust - the perfect holiday standing rib roast! Watch the video above to see how I make it.
Provided by Lisa Bryan
Categories Main Course
Time 1h45m
Number Of Ingredients 12
Steps:
- Remove the prime rib from the fridge 2-3 hours before cooking, and allow it to come to room temperature.
- Preheat your oven to 450F/230C. In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
- After the prime rib has come to room temperature, pat it down with paper towels to make sure it's dry. Then rub the entire outside of the prime rib with the herb butter mixture.
- Place the prime rib in an oven-safe pan or roasting tray with the bones-side down, fat-side up. Place the onion slices in the pan around the meat, if you're making the red wine au jus. If not, you can omit the onions.
- Cook the prime rib in the center of the oven for 20 minutes at 450F. It should get a nice sear on the outside. If not, cook it a few minutes longer. Then reduce the temperature of the oven to 325F and continue cooking until the internal temperature reaches 120F (about an hour and a half), for medium-rare. But go by temperature, not time, as it will depend on the size of your prime rib and your oven.
- Remove the prime rib from the oven and let it rest for 20-30 minutes. You can tent it with aluminum foil to keep it warm. Then, remove the string and bones, and slice it up into thick 1/2" slices.
- After you've removed the fat from the pan, add up to 1/4 cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
- Simmer this for about 15 minutes, or until the liquid has reduced by half. It's meant to be a thin sauce, but if you'd like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.
Nutrition Facts : Calories 1129 kcal, Carbohydrate 3 g, Protein 47 g, Fat 100 g, SaturatedFat 43 g, Cholesterol 225 mg, Sodium 1193 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STANDING RIB ROAST WITH ROASTED GARLIC HERB BUTTER
Steps:
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
- On a doubled square of aluminum foil, place the garlic cloves, thyme, rosemary, and oregano. Drizzle the olive oil over the ingredients. Wrap the foil tight and place over the void side of the grill. Cook the foil pouch for 45 minutes at 250°F.
- Remove the pouch from the cooker and open the foil. After cooling slightly, squeeze the garlic cloves from the husks into a small bowl. Mash the garlic and cooked herbs together, forming a paste. Stir in the softened butter and mix well. Spoon the mixture onto a sheet of plastic wrap and roll it into a small log. Refrigerate until firm, about 30 minutes, or up to 2 weeks.
- Cut small slits every 3/4 inch onto the top (the opposite side from the bones) of the rib roast. Slice the chilled garlic herb butter into pats and insert one into each slit, using the entire amount of butter. Season the rib roast evenly with the salt and pepper.
- Place the rib roast on the void side of the grill with the bone side down and cook over indirect heat for 2 to 3 hours, or until the internal temperature reaches 120 to 125°F for rare, 130 to 135°F for medium rare, or 140 to 145°F for medium. Let the roast rest under tented foil for 20 minutes and then slice between each bone into thick steaks.
- Cooking Method
- Indirect heat
- Suggested Wood
- Hickory, Oak
RIB ROAST WITH ROASTED-GARLIC THYME SAUCE
Steps:
- Preheat oven to 475°F.
- Put roast, ribs side down, in center of a 13- by 9-inch flameproof roasting pan and rub all over with 1/2 tablespoon oil. Cut about 1/2 inch from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 tablespoons thyme, pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining 1/2 tablespoon oil. Wrap garlic tightly in foil.
- Roast beef in middle of oven 30 minutes. Remove beef from oven and with a bulb baster skim all but about 1/2 cup fat from pan. Baste beef with fat remaining in pan.
- Reduce temperature to 375°F.
- Add garlic to oven. Roast beef, with garlic, 1 1/4 to 1 1/2 hours more, or until a meat thermometer inserted into center of meat registers 115°F. Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook, reaching about 130°F. for medium-rare.)
- While beef is standing, remove all but about 2 tablespoons fat from pan. Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes. Unwrap garlic. Protecting your hand with a doubled paper towel, squeeze roasted garlic into shallot mixture and discard skins. Add vinegar, wine, bay leaf, and remaining tablespoon thyme and boil mixture, scraping up brown bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about 1/2 cup, about 5 minutes.
- If using demiglace, stir into garlic mixture and boil sauce until reduced to about 2 cups, about 5 minutes. Whisk in butter. If using beef broth, in a small bowl mash together butter and flour to make a beurre manié. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups. Whisk beurre manié into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 minutes. Pour sauce through a fine sieve into a bowl, pressing hard on solids. Season sauce with salt and pepper.
- Cut rib roast into slices and serve with sauce.
GARLIC HERB-CRUSTED PRIME RIB ROAST
Steps:
- Gather the ingredients.
- Position the oven rack on the lowest level in the oven. Preheat oven to 450 F.
- Carefully remove prime rib roast from the bones so that the bones remain attached to each other (or have your butcher do it for you). Place the bones in the bottom of a large heavy roaster pan. The ribs will serve as the rack for the roast.
- Sprinkle both ribs and roast generously with the salt and pepper.
- Place garlic , onion, horseradish, oregano, flour, and mayonnaise in a food processor and pulse until it forms a smooth paste.
- Press the garlic paste onto all sides of the roast and place fat-side up on the rib rack in the pan.
- Place the pan in your pre-heated oven and bake for 20 minutes.
- Reduce oven heat to 275 F. Bake an additional 1 1/2 hours or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 120 to 125 F. Check at 10-minute intervals until it reaches the desired temperature.
- Once the roast reaches 120 to 125 F, move it to a platter and keep warm. Let rest at least 15 minutes before carving. The carryover cooking will increase the temperature of the meat by 10 to 25 F, which will bring you to a perfect medium-rare at 135 F.
- Pour drippings from the pan into a gravy separator or glass measuring cup. Siphon off grease and reserve juices.
- Place the roasting pan over medium-high heat and add red wine. Deglaze the pan by stirring to scrape up all the browned bits from the bottom of the pan.
- Boil until juices are reduced by half, about 5 to 8 minutes.
- Add beef broth, reserved beef juices, and any juice that has collected in the platter. Cook, stirring often until reduced again by half.
- Slice the prime rib roast and the separate ribs. Serve with the reduced pan sauce and creamed horseradish dill sauce .
- Enjoy!
Nutrition Facts : Calories 170 kcal, Carbohydrate 16 g, Cholesterol 6 mg, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 2079 mg, Fat 10 g, ServingSize 6 to 8 servings, UnsaturatedFat 7 g
SIMPLE STANDING RIB ROAST
Provided by Giada De Laurentiis
Categories main-dish
Time 2h30m
Yield 10 servings
Number Of Ingredients 21
Steps:
- For the roast: Preheat the oven to 450 degrees F.
- Season the roast evenly with 1 1/2 tablespoons salt and both peppers, rubbing it into the roast. Place the roast bone-side down in a rack in a roasting pan. Roast for 30 minutes.
- Lower the temperature to 350 degrees F. Toss the potatoes with the olive oil, rosemary and 1 1/2 teaspoons salt in a small bowl. Scatter the potatoes around the roast and continue to cook until a deep brown crust has formed around the outside of the roast and the internal temperature reads 120 degrees F, an additional 1 1/2 to 2 hours. Allow the meat to rest for 20 minutes before slicing.
- For the Salmoriglio: Warm a small skillet over medium heat. Add the olive oil and garlic and cook slowly until the garlic is golden brown and fragrant, about 3 minutes. Allow to cool. Whisk together the lemon zest and juice, rosemary, thyme and salt in a medium bowl. Drizzle in the olive oil and garlic and allow to sit at room temp for 10 minutes. Serve alongside the rib roast.
- If using with the Blistered Baby Pepper Salad, pour the salad over the roasted potatoes, toss with additional olive oil and serve with the roast.
- Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers.
ROASTED GARLIC & HERB PRIME RIB
An easy herb rub creates a flavorful crust over an impressive rib roast. The creamy horseradish sauce adds a bit of zest to each tender bite.-Michele Solomon, Crestview, Florida
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1/4 teaspoon oil. Wrap garlic bulb in heavy-duty foil. Bake 30-35 minutes or until softened. Cool 10-15 minutes., Preheat oven to 450°. Squeeze softened garlic into a small bowl; stir in onions, herbs, onion powder, salt and pepper. Add wine and remaining oil. Place roast fat side up in a shallow roasting pan. Cut slits into roast; spoon garlic mixture into slits. Rub remaining garlic mixture over roast. Pour beef broth into bottom of pan., Bake, uncovered, 15 minutes. Reduce heat to 325°; bake 2-1/4 to 2-3/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, combine sauce ingredients. Cover and chill until serving. Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. Serve with sauce.
Nutrition Facts :
HERB-CRUSTED STANDING RIB ROAST
This herb-crusted standing rib roast is a welcome change from turkey over the December holidays. Don't skimp on the garlic, the heads have a milder flavor when roasted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h15m
Number Of Ingredients 6
Steps:
- Let beef sit at room temperature 1 hour. Preheat oven to 275 degrees, with rack in lower third. In a spice grinder, combine fennel seed, thyme, and rosemary and process into a powder. Pat beef dry with paper towels and season with salt and pepper. Place a large broilerproof roasting pan across two burners and heat over medium-high. Add beef, fat side down, and brown on all sides, about 10 minutes total. Transfer beef to a rimmed baking sheet. Tilt pan and use paper towels to wipe any burned bits from bottom but leave drippings. When beef is cool enough to handle, sprinkle all over with herb mixture.
- With a serrated knife, cut garlic heads in half crosswise. Arrange garlic halves in middle of pan; prop beef on top. Roast until garlic is tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 125 degrees), 1 3/4 to 2 hours. Transfer roast and garlic to a cutting board and tent loosely with foil; let rest 30 minutes.
- To carve, separate the meat from the bones by sliding a knife between the ribs and the meat and cutting downward, following curve of bones. Then cut the ribs apart.
- To serve, slice meat against the grain. Arrange on a serving platter with ribs and garlic.
Nutrition Facts : Calories 766 g, Fat 64 g, Protein 41 g
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- When cool enough to handle, squeeze the roasted garlic into a bowl; mash to a paste. Add the butter, rosemary, marjoram and thyme; season. Coat the roast with the herb butter; stand it up in a roasting pan.
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- Tie the roast at 2 inch intervals with butcher's twine. Ingredients. 1 (6 lb) boneless prime rib roast.
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- Place the roasting pan over medium heat and deglaze with the remaining 2 cups of beef stock. Use a wooden spoon scrape up the brown bits from the bottom of the pan.
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