Drowned And Massaged Standing Prime Rib Roast Recipes

PAULA DEEN PERFECT STANDING PRIME RIB ROAST

Steps:

• Combine seasonings. Rub seasonings all over roast several hours in advance.
• Preheat oven to 375 degrees.
• Place roast on rack with fatty side up and rib side down. Place roast in oven and cook one hour.
• Turn off oven. DO NOT OPEN OVEN DOOR AT ALL DURING THIS PROCESS. Leave in oven for 3 hours without opening door.
• About 45 minutes before serving turn oven on to 375 degrees to reheat roast. Very important not to open oven from time roast is put in until ready to serve.
• This makes a RARE prime rib. If a more well done is desired, increase cooking time.

DROWNED AND MASSAGED STANDING PRIME RIB ROAST

Steps:

• For the Drowning Mixture, stir together the wine, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and water in a bowl.
• Place meat in a plastic bag set in a shallow dish.
• Add the mixture; close the bag.
• Drown the beef in the refrigerator for 6 to 24 hours, turning occasionally.
• Empty the beef’s swimming pool and throw the liquid away (unless you are a Jamie Oliver fan – if so, you can wash your hair with it).
• Thoroughly mix all the Massaging Compound ingredients in a small bowl and use it all to give the beef a really good massage all over (you can tell when you’re done when you hear the beef whispering “Oooooh, that feels goooood).
• Place the beef, fat side up, in a large roasting pan (or, if you’re an Emeril fan, “inside of” a large roasting pan).
• Insert a meat thermometer into the center, making sure that it is not touching bones.
• Roast in a 325°F oven to desired doneness, allowing 1¾ to 3 hours for rare (140°F internal temperature), 2¼ to 3¾ hours for medium (160°F internal temperature), or 2¾ to 4¼ hours for well done (170°F internal temperature).
• Transfer the meat to a cutting board.
• Cover with foil (or, if you are a Paula Deen fan, you may use fawl) and let stand for 15 minutes before carving.

REVERSE-SEAR PRIME RIB ROAST

Steps:

• Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
• Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
• Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
• Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
• Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.

MUSTARD-GLAZED RIB ROAST

Steps:

• Preheat oven to 400°.
• Make the rub: combine the mustard, shallots, garlic, rosemary, salt, and pepper in a small bowl.
• Place roast on a rack in a roasting pan.
• Using a rubber spatula or your hands, spread the rub all over the roast.
• Place in oven; cook for 20 minutes; then decrease oven temperature to 350°.
• Roast for another 40 minutes, and check with an instant-read meat thermometer.
• When internal temperature reaches 115°, the rib roast will be rare.
• Continue cooking if you like it more well done.
• Remove from oven; let rest for 5-10 minutes, loosely tented with foil, before removing the rib bone and slicing the meat into servings.

SEASONED PRIME RIB ROAST

Steps:

• Mix oil, onions & garlic together & let sit for one hour.
• Also let rib roast stand at room temperature for one hour.
• After sitting for one hour, rub roast well with oil, onion& garlic mix.
• Again let stand for one hour.
• Preheat oven to 325°F.
• Sprinkle roast all over with seasoning salt, then place roast fat side up in roasting pan.
• Insert a meat thermometer into center of the roast without touching the bone.
• Roast until thermometer reads 140°F for rare (about 2 to 2 3/4 hours); 155°F for medium rare (2 1/4 to 3 1/4 hours).
• Tent roast with foil for 15 minutes.
• Temperature will rise about 5 degrees while tented.
• Slice to desired thickness & serve.

EASY STANDING RIB ROAST

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
• Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
• Let rib roast stand for 10 to 20 minutes before carving.

MY CHRISTMAS PRIME RIB ROAST

Steps:

• Preheat oven to 400°.
• Place prime rib on rack in roasting pan fat side up.
• Do not cover.
• Sear for 20 minutes at 400°.
• Then lower the temperature to 325° for about 2 1/2 hours.
• Using a meat thermometer, check for doneness.
• It comes out so great.
• Remove from oven, cover loosely with foil and let rest at least 10 minutes (time to get last minute stuff done).
• Remove the rib bones, use for soup later.
• Slice into 1 to 1 1/2-inch slices.
• Serve with prepared horseradish.
• Let me know if you have any questions.
• Barbara.

DIJON-WINE MARINATED RIB ROAST

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.

COLEMAN PRIME RIB ROAST

Steps:

• Allow roast to'rest,' unrefrigerated, in shallow roasting pan for half an hour.
• Preheat oven to 450F.
• Combine oil, lemon juice, rosemary, garlic, and pepper; mix well.
• Rub meat with marinade.
• Place roast in oven for 15 min or until it begins to brown (to sear the meat and seal the juices).
• Reduce oven temp to 350F.
• For boneless roast cook 15-18 minutes more per pound.
• For bone-in roast cook 26-32 minutes more per pound.
• Using meat thermometer, check for doneness (rare=140 degrees, Med rare=150 degrees, Medium=160 degrees) Remove roast when thermometer shows*5 degrees below* desired temperature.
• Remove from oven and let rest 10 minutes before carving.