Traditional Prime Rib Food

TRADITIONAL PRIME RIB

Traditional Prime Rib image

Make and share this Traditional Prime Rib recipe from Food.com.

Provided by quotFoodThe Way To

Categories Meat

Time 2h20m

Yield 16-20 serving(s)

Number Of Ingredients 7

Ingredients

8 -10 lbs boneless beef rib eye roast or 8 -10 lbs bone-in beef rib roast, fat trimmed to 1/8-inch thick
1/4 cup black pepper
2 tablespoons white pepper
2 tablespoons salt
1 1/2 teaspoons ground thyme
1 1/2 teaspoons garlic powder
1 teaspoon onion powder

Steps:

Combine rub ingredients; rub evenly over surface of rib roast.
Place roast in preheated oven, fat side up, on rack in shallow roasting pan. DO NOT COVER OR ADD WATER.
Insert meat thermometer in thickest part of roast, not touching bone or fat.
Remove roast from oven when thermometer reaches desired doneness.
Let stand tented with foil for 15 minutes before carving.
Roast temperature will rise 5-10 degrees while standing.
Cooking Info: Beef Rib Roast 8-10 lbs. in 325 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 19-21 minutes per lb.; 150 degrees (medium) 23-25 minutes per lb.
Beef Rib Eye Roast 8-10 lb. in 350 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 13-15 minutes per lb.; 150 degrees (medium) 16-18 minutes per lb.

PRIME RIB ROAST

Prime Rib Roast image

Learn to cook the perfect medium-rare prime rib roast by using the traditional method of roasting on high and then finishing at a lower temperature.

Provided by Danilo Alfaro

Categories Dinner Entree

Time P1DT4h

Number Of Ingredients 3

Ingredients

1 (4 to 18-pound) boneless beef rib roast (or bone-in, trimmed and tied)
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Steps:

The night before you are going to cook the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown color on the roast.
Half an hour before you start roasting, preheat your oven to 450 F and season the roast generously with kosher salt and freshly ground black pepper.
Try pairing it with a simple au jus recipe you can make while the meat is resting, or a creamy horseradish sauce. Also, feel free to serve it with a variety of delicious sides .

Nutrition Facts : Calories 1548 kcal, Carbohydrate 0 g, Cholesterol 376 mg, Fiber 0 g, Protein 102 g, SaturatedFat 50 g, Sodium 325 mg, Sugar 0 g, Fat 123 g, ServingSize Serves 4 to 8, UnsaturatedFat 0 g

PRIME RIB FOR A CROWD

Prime Rib for a Crowd image

Every New Years I cook 4 6 - 8 rib roasts for family and friends. This is my recipe for cooking these roasts that always supply enough well done, medium, medium rare and rare meat to feed everyone their favorite.

Provided by Chabear01

Categories Roast Beef

Time 2h25m

Yield 1 half inch slice, 80 serving(s)

Number Of Ingredients 5

Ingredients

40 lbs prime rib roast, equal to 4 - 6 to 8 bone roasts with bones frenched
40 garlic cloves
1/2 cup salt
1/2 cup garlic granules
1/2 cup fresh coarse ground black pepper

Steps:

Have your butcher french and tie your roasts for you.
Preset Oven to 500 degrees.
Coarsly chop the garlic cloves, poke holes through the center of the roasts and fill with the garlic.
Mix salt, granulated garlic and pepper. Use this mix to throughly rub and encase as much of the roast as you can with this mix.
Put into large Roaster and cook in oven for 1 hour at 500 degrees. At the end of one hour cover the roasts and leave in oven for another hour.
Remove roast from bones and slice and serve per each persons request for doneness. A dish of horseradish and sour cream, and one of pure horseradish for all the different taste buds.
You can seperate the fat from the pan juices to make an aux juice or gravy and the fat and remaining bits in the roasting pan are always great for Yorkshire pudding.
I always use the ribs for another meal of BBQ'ed ribs on another family and friends gathering shortly thereafter along with Cousin Caroline's Baked Beans -- another of my posted recipes.

Nutrition Facts : Calories 832.2, Fat 74.6, SaturatedFat 31.1, Cholesterol 165.6, Sodium 828.3, Carbohydrate 1.5, Fiber 0.3, Sugar 0.2, Protein 36.4

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