Boneless Prime Rib Au Poivre Recipes

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.

BONELESS PRIME RIB RECIPE

Steps:

• Pat the prime rib dry with a paper towel. Lightly score the fat cap of the roast by making a cross-hatch pattern with a sharp knife. Do not cut too deep.
• Drizzle canola oil over the roast and rub to adhere. Sprinkle with Kosher salt and black pepper, and rub all over once more.
• If you have time, intensify the flavor of the beef by transferring the roast to a rimmed pan and placing it in the refrigerator (taking care to avoid any cross-contamination) overnight or up to 3 days, uncovered. If you do not have time, proceed directly to step 4.
• Preheat the oven to 450° and have ready a rack fitted in a roasting pan or over a sturdy rimmed baking sheet.
• Remove the roast from the refrigerator to sit at room temperature 1 hour prior to roasting to remove the chill. Then, transfer to prepared rack and pan.
• Roast for 15 minutes at 450°. Decrease the temperature to 300° and roast until the internal temperature reaches 120°, about 1 hour and 45 minutes to 2 hours more.
• Remove from the oven and allow to rest at least 15-20 minutes before carving. Slice the roast in 3/4" slices, serve and enjoy.

BONELESS PRIME RIB WITH AU JUS

Steps:

• Place prime rib (fat side up) on a rack in a roasting pan.
• Whisk together soy sauce, Worcestershire sauce, garlic powder, onion powder, browning sauce and water in a medium bowl.
• Using a meat injector, inject approximately 3/4 cup of the marinade evenly throughout roast.
• Pour remaining marinade in bottom of roasting pan.
• Combine salt and pepper in a small bowl. Rub the roast evenly with olive oil, then with salt and pepper mixture.
• Allow roast to come to room temperature by letting it sit 2 hours.
• After 1-1/2 hours have passed, preheat your oven to 450 degrees F (oven should be preheated by the time the roast has reached room temperature). The oven rack should be on 2nd tier from the bottom and top rack should be placed with enough room for roasting pan to fit in oven, or remove top rack before preheating.
• Bake for 30 minutes. Remove roast from oven and reduce temperature to 200 degrees F. I open my oven door about 6 inches for approximately 6-7 minutes which reduces my temperature to 200 degrees F (ovens may vary).
• Return roast to oven and bake 24.5 minutes per pound (2 hours and 27 minutes for a 6 pound roast), or until internal temperature reaches 125-130 degrees F for medium rare (in the thickest part of roast with an instant read thermometer).
• Place roast on a cutting board or serving platter and loosely cover with foil. Allow to rest for 20 minutes. Prepare the au jus while roast is resting.
• Heat marinade and drippings mixture in a medium saucepan over medium high heat.
• Slowly add flour, while constantly whisking. Mixture will become a paste-like consistency.
• Pour beef broth into pan and whisk to combine. Increase heat to high and bring to a boil, whisking constantly.
• Boil until slightly thickened, whisking constantly (about 2-3 minutes). Remove from heat.

BONELESS PRIME RIB AU POIVRE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Trim fat off the beef and place in a shallow roasting pan. Stir together mustard and garlic in a small bowl and spread on top of the beef. Sprinkle with pepper.
• Roast uncovered in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C), 2 to 3 hours. Remove from oven, cover with foil, and let stand for 15 minutes.

FAIL-PROOF BONELESS PRIME RIB RECIPE

Steps:

• Preheat oven to 375 degrees F. and have roasting pan in place and ready.
• Place boneless prime rib onto parchment paper. Pat dry with paper towel. Using a pastry brush, brush mustard generously over all sides of prime rib. Sprinkle dry Ranch Dressing Mix over top and use pastry brush to spread evenly. Gets a little messy, just spread the best you can. Does not have to be perfect. Using two large forks, transfer coated prime rib to roasting pan and place into oven. Cook for one hour then turn off oven, cover roast with foil and let sit in warm oven for another hour. Remove from oven and let rest for 30 minutes before slicing. Use a large serrated knife to cut prime rib into slices. Garnish the serving plate with fresh herbs, roasted vegetables and halved pomegranates if desired. Serve warm.

ROAST PRIME RIB AU POIVRE

Steps:

• Position rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.
• Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm.
• Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1 tablespoon fat to roasting pan. Reserve juices.
• Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to sauceboat.
• Carve roast and serve with juices.

PRIME RIB AU POIVRE

Steps:

• Preheat oven to 350°F. Trim excess fat from top of beef, leaving a layer of fat about 1/4-inch thick. Place meat on rack in shallow roasting pan. Mix mustard and garlic in small bowl; spread over top of beef. Sprinkle cracked peppercorns over mustard mixture
• Roast, uncovered, until internal temperature reaches 135°F for medium-rare (1 3/4 to 2 1/4 hours) or 150°F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10° during standing)