HERB CRUSTED PRIME RIB ROAST
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h55m
Yield One 12-pound prime rib, 18 to 24 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
- In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
- Serve with the pan drippings or sauce if preferred.
HERB-ROASTED BEEF RIB-EYE WITH ROASTED SHALLOTS
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h25m
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge.
- Preheat the oven to 325 degrees F.
- Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub.
- Heat the canola oil in a saute pan over high heat until smoking. Add the steak and sear on all sides, about 3 minutes per side. Add the butter, thyme, rosemary and garlic. Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning).
- Transfer the steak to a rack in a roasting pan and top with a few pieces of the herbs and garlic and 3 spoonfuls of the butter. Roast to an internal temperature of 120 degrees F for medium rare, 7 to 10 minutes. Allow the meat to rest for 15 minutes before slicing.
- Finish the sliced meat with a sprinkle of fleur de sel and a drizzle of aged balsamic and olive oil. Serve with the roasted shallots and a simple watercress salad if desired.
- Preheat the oven to 400 degrees F.
- Toss the shallots with the olive oil and thyme and season with salt and pepper. Lay the shallots on a baking sheet cut-side down. Roast until the shallots are very tender, about 25 minutes.
- Toss the shallots with the vinegar and additional olive oil.
THE PERFECT RIB EYE MARINADE
This is the perfect marinade for tender rib eye steak.
Provided by BRANDI T
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 1h25m
Yield 2
Number Of Ingredients 6
Steps:
- In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.
Nutrition Facts : Calories 795.6 calories, Carbohydrate 15.3 g, Cholesterol 187.6 mg, Fat 57.8 g, Fiber 0.4 g, Protein 50.2 g, SaturatedFat 23.5 g, Sodium 241.4 mg, Sugar 1 g
RED WINE MARINATED RIBEYE STEAK
I made this marinade to get rid of a partial bottle of wine and some fresh herbs that needed using. It turned out to be the best steak I've ever made. Cooking time is marinating time.
Provided by under12parsecs
Categories Steak
Time 8h5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together all ingredients but the steak. Pour into a large ziplock bag. Add steaks and smoosh them around to coat. Allow the steak to marinate in the fridge for several hours. Mine went about 8, but I think you could do overnight.
- Allow steak to come back to room temperature so the meat cooks evenly. Grill on a charcoal grill to your desired doneness.
MARINATED RIB-EYE ROAST
Make and share this Marinated Rib-Eye Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h10m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 8 ingredients, mixing well.
- Place roast in a large shallow dish; pour wine mixture over roast.
- Cover and marinate 8 hours in the refrigerator, turning occasionally.
- Remove roast from marinade; discard marinade.
- Place roast in a shallow pan; insert meat thermometer, making sure it does not touch fat.
- Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium).
Nutrition Facts : Calories 621.3, Fat 50.4, SaturatedFat 19.3, Cholesterol 141.4, Sodium 126.7, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 36.5
HERBED RIB EYE ROAST WITH RED WINE GRAVY
Delicious holiday meal or impressive for a dinner party. I created this recipe on Christmas when I didn't have what I needed in my pantry. It is best to use fresh herbs. Also sit the roast out for 2 - 3 hours to come to room temperature before cooking.
Provided by AmyNoelle513
Categories Meat
Time 2h10m
Yield 1 roast, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Add all chopped ingredents to small clay bowl.
- Drizzle in olive oil as you whisk to form a paste.
- Score the fat side of the roast with a knife and smear the herb paste all over the top.
- Put roast into a pre-heated 350 degree oven for 18 - 20 minutes a pound.
- Red Wine Gravy.
- Remove cooked roast from roasting pan and put on cutting board with well to rest.
- Put roasting pan across two burners of cook top on medium low. (drain any excess grease first)
- When browned bits are nice and hot pour in about 3/4 cup of red wine. Use one you would drink, I used a $3.97 bottle of Lucky Duck Shiraz from Wal-Mart. It is cheap, but good.
- Deglaze the pan with a whisk and cook for several minutes until somewhat concentrated.
- Pour liquid through a sieve to catch any crunchy burned bits. To it pour in about 2 cups of beef or chicken stock. Set liquid aside.
- In a medium skillet over medium heat melt 2-3 tblspns butter. When it bubbles at about 1/4 cup of flour.
- Whisk together and cook about 1 minute.
- Slowly add the liquid from the deglazing until it is smooth and silky.
- Add black pepper and salt to taste.
- Serve with roast and MASHED POTATOES!
Nutrition Facts : Calories 529.8, Fat 24.7, SaturatedFat 9, Cholesterol 211, Sodium 561.2, Carbohydrate 4.8, Fiber 0.2, Sugar 0.2, Protein 67.5
CHARRED RIB EYE ROAST
Rib eye roast, seared and then roasted to perfection! Truly mouth watering. My family was my test subject. They are hard to impress.
Provided by Navy CDR
Categories Roast Beef
Time 9h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place rosemary, garlic, peppercorns, and salt in processor and grind.
- Add olive and pulse to a paste.
- Place in refrigerator.
- Coat entire roast with Dijon mustard. Set on dish or in very large plastic bag and sprinkle Worcestershire sauce over roast to ensure an even distribution.
- Allow roast to absorb mustard flavor while resting in the refrigerator overnight. (min 6 hours).
- Allow roast to reach room temperature.
- Preheat oven to 375 degrees.
- Sear on all sides to lock in juices.
- spread herb paste on all surfaces except the rib area covered by the membrane. Place, rib side up, on a rack in a high side dish.
- De glaze pan used to sear with merlot. Attempt to capture all of the bits.
- Add water to the bottom of the dish to a depth of 1/2 inch.
- Slowly pour pan juices over roast, ensuring you capture the bit on the meat and not "wash" away herb paste.
- Roast until internal temperature reaches 135 degrees. (No basting is required but ensure that the fluids in the dish do not completely evaporate and don't consist of only grease.
- Tent aluminum foil over meat on serving dish and allow to rest. Internal temp will continue to rise for a short time.
- Again, de glaze roasting dish with Merlot and reduce to half the amount. (personal choice as the juices collected while resting are just as good.
Nutrition Facts : Calories 1171.1, Fat 83.7, SaturatedFat 34.1, Cholesterol 257, Sodium 443, Carbohydrate 12.1, Fiber 1.4, Sugar 3.1, Protein 67.1
DIJON-WINE MARINATED RIB ROAST
Make and share this Dijon-Wine Marinated Rib Roast recipe from Food.com.
Provided by Diane C 2
Categories Roast Beef
Time 9h15m
Yield 1 3-4 lb roast, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place roast in a large heavy-duty, zip-top plastic bag. Combine wine and remaining ingredients; pour over roast. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.
- Remove roast from marinade, discarding marinade. Place roast on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat.
- Bake at 350° for 1 hour and 15 minutes or until meat thermometer registers 145° (medium-rare) or 160° (medium). Let stand 10 minutes before slicing.
- Note: Rib-eye roasts are also packaged as rib roasts.
- Christmas with Southern Living 1995, Oxmoor House.
Nutrition Facts : Calories 514.8, Fat 41, SaturatedFat 15.8, Cholesterol 115.7, Sodium 262.4, Carbohydrate 1.9, Fiber 0.5, Protein 30.1
HERBED PRIME RIB ROAST WITH RED WINE SAUCE
Marinating and cooking in an oven bag keeps this special occasion main dish moist and flavorful.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 8h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place Reynolds® Oven Bag in roasting pan at least 2 inches deep.
- Combine wine, shallot, olive oil, Worcestershire sauce, garlic, flour, rosemary, sage, thyme, salt, and black pepper in bag. Gently knead to combine. Add beef rib roast to bag. Close bag with tie (found inside package).
- Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
- Preheat oven to 325 degrees F.
- Cut six 1/2-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in pan.
- Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
- Roast until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Let stand in oven bag for 15 minutes. (The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium.) Carefully cut open top of oven bag. Remember: Always support bag with pan.
- Transfer meat to a cutting board for carving. Carefully drain juices from oven bag into baking dish; toss bag. Skim excess fat from the juices. Stir in butter, if desired. Serve hot pan juices over sliced meat.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 3.2 g, Cholesterol 60.1 mg, Fat 25 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 9.3 g, Sodium 168 mg, Sugar 0.5 g
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