Best Restaurant Style Prime Rib Roast Ever Recipes

PRIME RIB

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.

BEST PRIME RIB RECIPE

Steps:

• Remove prime rib roast from refrigerator and let come to room temperature for about 20 minutes. Leave the roast tied together.
• Preheat oven to 450º F.
• Spread butter over the entire prime rib roast.
• Rub garlic, pepper, salt, and herbs over entire roast, pressing it into the butter.
• Place prime rib roast in a rack set over a roasting pan. You can use 3 balls of foil to elevate the roast in the pan if you don't have a rack.
• Pour 2 cups of the water in the bottom of the roasting pan, being careful not to pour any on the roast. This is just to keep the fats from burning in the bottom of the roasting pan and provide some moisture in the oven.
• Roast at 450º for 20 minutes.
• Reduce the oven temperature to 325º F and continue to roast until medium-rare (130-135ºF), about 1.5 hours. Check the water in the roasting pan and the temperature of the prime rib roast after about 1-hour,adding more water if necessary.
• Remove the prime rib roast from the oven and let it rest for 15-20 minutes before slicing and serving.
• Cut and remove the strings and slice the prime rib, or remove the bottom bones (they will just slide off) if you want to serve thinner slices.

THE BEST PRIME RIB EVER

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Place prime rib in a roasting pan, fat-side up.
• Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.

GRILLED PRIME RIB ROAST

Steps:

• First, make several half inch deep holes in your meat across all sides of the roast with a sharp knife, spaced about two inches apart.
• Fill the holes with slivered pieces of garlic and rosemary leaves alternating between the two (this will likely require about 7 cloves of garlic and 3 sprigs of rosemary depending on how thinly you cut the garlic and how many leaves are on a sprig).
• Once the holes have been filled, mix together two tablespoons each of black pepper, kosher salt, paprika, and dried rosemary with a tablespoon of vegetable oil, rubbing or brushing it onto the meat on all sides.
• Once seasoned, allow the meat to rest at room temperature for half an hour.
• This lets the meat warm up slightly before it hits the heat, ensuring a more even cook and a juicier end product.
• While your roast warms up, now is a good time to light the grill.
• The properly cook prime rib using this method, you need to set up your grill for indirect cooking at a grill temperature of about 375 degrees Fahrenheit.
• For a charcoal grill, this would mean placing coals only on one side of the grill or using a heat diffuser, while keeping one area of a propane grill turned off.
• Additionally, add a grill safe baking pan underneath the space you plan to put the prime rib, as this will let you catch the drippings you'll use for making gravy later on.
• Once the grill and the meat have come up to temperature, you can begin cooking.
• Place your prime rib roast onto the grate in the cold spot you make earlier for indirect grilling.
• You can expect the roast to cook for around 12 minutes per pound of meat, meaning close to 3 and a half hours for a roast this size.
• Remember to periodically add a little bit of water to the baking pan catching the drippings to prevent them from burning.
• When the meat has reached the designated temperature, remove it from the grill and place it onto a cutting board or other flat surface.
• Tent loosely with aluminum foil and let it rest for at least 20 minutes if not an hour.
• During this resting period, the meat fibers will relax and reabsorb some of their lost juices, leading to a more tender and flavorful meat.
• Additionally, this extra time allows the residual heat inside the roast to distribute evenly, raising the temperature by about 5 degrees and ending the cooking process.
• As your meat rests, now is the perfect time to make some delicious gravy to go with it.
• Place the pan full of drippings onto the stove and heat it over medium heat.
• Add in a few tablespoons of flower, stirring it into the fat until it's completely coated.
• Cook the flower for about two minutes before adding in a cup of beef or chicken stock, whisking the mixture vigorously and scrapping the bottom of the pan to loosen any browned bits stuck to the bottom.
• Continue cooking the gravy until it reaches your desired thickness, adding salt and pepper to taste.
• You could also toss in a few fresh herbs to help make it extra flavorful. Once it's done, strain it through a fine mesh sieve into a container.
• Once both your meat and gravy are ready, it's time to eat.

PERFECT PRIME RIB EVERY TIME (THE BEST EVER)

Steps:

• 1. Preheat oven to 550F degrees.
• 2. Make a rub of salt, pepper, and garlic powder.
• 3. Apply to meat.
• 4. Place meat in a shallow roasting pan fat side up. Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
• 5. Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
• 6. At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time. Works the same with roast beef.
• 7. Try it you won't be disappointed.

PERFECT PRIME RIB ROAST

Steps:

• In a small bowl, combine the first four ingredients; rub half over the roast. Place roast in a large resealable plastic bag; seal and refrigerate overnight, turning often. Cover and refrigerate remaining marinade., Drain and discard marinade. Place roast fat side up in a large roasting pan; pour reserved marinade over roast. Tent with foil. Bake at 350° for 1 hour. Uncover and bake 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing.

RESTAURANT-STYLE PRIME RIB

Steps:

• Preheat oven to 350°. Place roast, fat side up, on a rack in a foil-lined roasting pan. In a small bowl, mix salt, garlic powder, rosemary, wasabi powder, butter, pepper and herbes de Provence; pat onto all sides of roast., Roast 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.

RESTAURANT-STYLE PRIME RIB ROAST

Steps:

• Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.
• Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
• Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture.
• Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done.
• When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.

BEST RESTAURANT-STYLE PRIME RIB ROAST EVER!

Steps:

• 1. Follow to a TEE: Combine seasonings, and rub into roast. Keep patting on til all is used. Sprinkle any on that is left over top. (Fatty side). Let sit while oven preheats to 375. Place roast in broiling pan or roaster lined with foil and sprayed with butter flavored vegetable spray, fat side up. Bake for 45 minutes. Turn oven off, DO NOT OPEN OVEN. Stick a note on the door as a reminder if you have to, I do! ;) One hour before serving, turn oven back on and set timer for 45 minutes. Take rib out, LET STAND FOR 15 MINUTES. This is VERY important, it allows the juices to redistribute. (*Do not carve "ahead of time", either.) Scrape off the salt "shell" leaving on some of the seasonings. (The salt shell that forms during cooking is what seals in the juices and moisture and is not intended to be eaten.) The meat directly underneath that will be a little salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine. PROMISE! While outside is still hot/warm, spread butter all over outside of roast and let melt. Serve with au jus and sour cream horseradish sauce. *When serving, slice into thick, about 1"+, "restaurant-cut" slices (in from the ends.) *The "inbetween time" for me is always 1 1/2-2 hours. *Tip: I like to serve these with twice-baked potatoes and put them in with the roast during the second baking. Also steamed and buttered asparagus, my pineapple dressing, warm rolls or french bread and salad or soup. Small bowls or large cups of french onion goes well with this. (Smother with cheese!) And of course French Silk Chocolate Pie or cheesecake for dessert. Great for company, Christmas, New Year's Eve, Valentine's Day, business dinners, birthdays and anniversaries!
• 2. The ends and any leftovers make awesome prime rib hoagies the next day, too.