Prime Rib For Five Recipes

CHEF JOHN'S PERFECT PRIME RIB

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

PERFECT CHRISTMAS PRIME RIB RECIPE (FOOLPROOF 500° METHOD)

Steps:

• Mix up 1 tablespoon + 1 teaspoon each of onion salt, seasoned salt, and garlic powder, for a total of 1/4 cup of seasoning mix.
• Pat the seasoning mix on both ends of the roast as well as the fat side. (The salt may not stick as well on the fat side, but don't worry about it.)
• Set the seasoned roast on a roasting rack, bone-side down and fat-side up. Place the rack in a large roasting pan, and insert your meat thermometer into the middle of the roast.
• Place the roast into a 500° preheated oven, uncovered, and cook for 5-6 minutes per pound.
• Then shut the oven off completely, and DO NOT OPEN THE OVEN DOOR FOR TWO HOURS.
• After two hours, check the temperature of the meat. If your thermometer reads 135-140°F, it's done! (If it isn't quite to temp yet, just put it back in the oven at 375°F until it's done.)

PRIME RIB FOR FIVE

Steps:

• Preheat the oven to 500 degrees F.
• Heat the olive oil in a large, heavy skillet over very high heat. Sear the roast in the skillet until a nice dark golden color, about 10 minutes.
• Put the peppercorns in a bag and crush with a rolling pin. Mix the salt, garlic, rosemary, thyme and crushed peppercorns together in a bowl.
• Place the roast on a rack over a roasting pan. Rub with the salt mixture, patting slightly to get it to stick to the meat. Roast for 20 to 30 minutes, then reduce the heat to 300 degrees F and roast until a meat thermometer registers 125 degrees F for rare/medium rare, another 20 to 30 minutes (the roast will continue to cook slightly after removing it from the oven). Cover with foil and allow to rest at least 20 minutes before slicing.
• Deglaze the roasting pan by pouring in the consomme, a can of water and a few dashes of Worcestershire. Turn the burner to medium high and scrape up the browned bits in the bottom of the pan. Let cook for a minute or 2, then strain into a saucepan and keep warm. Skim the fat from the jus before serving.
• Carve the roast into thick slices and serve with the jus and Chimichurri Sauce.
• Fill a blender or food processor with the cilantro and parsley leaves. Add the cumin, salt, cayenne, garlic and lime juice. Put the lid on the blender, then remove the center piece. With the blender on low, drizzle in the olive oil. Blend until pureed and somewhat smooth.

10+ BEST LEFTOVER PRIME RIB RECIPES (+PRIME RIB SANDWICHES)

Steps:

• Caramelize the onions in butter.
• Make the spread with the mayo and horseradish.
• Use the vinegar and olive oil to dress the greens.
• Compile your sandwiches.

PRIME RIB RECIPE BY TASTY

Steps:

• On a cutting board, thoroughly blot the prime rib with paper towels to absorb any moisture.
• Generously season the prime rib all over with salt and pepper.
• Place the prime rib in dish with tall sides and set in the refrigerator uncovered to rest for at least 2-4 hours, or overnight.
• Transfer the prime rib to a roasting rack set inside a roasting pan and let come to room temperature for 1 hour before roasting.
• Preheat the oven to 450˚F (230˚C).
• Roast the prime rib for 30 minutes.
• Reduce the oven temperature to 325˚F (160˚C).
• Continue roasting the rib for 11 minutes per pound, until the internal temperature of the roast reaches 120˚F-125˚F (45-50˚C), for medium rare.
• Remove the rib from the oven, tent with foil, and let rest for 30 minutes.
• Transfer the roast to a cutting board and carve.
• Enjoy!

PRIME RIB

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover.
• Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.

HOW TO MAKE PRIME RIB

Steps:

• Let the prime rib sit at room temperature for 1 hour before cooking so that it can come to room temperature.
• Preheat the oven to 500 degrees F.
• Place the prime rib on a rack inside a roasting pan with the bones down.
• Mix together the olive oil with the seasonings in a small bowl.
• Rub the seasoning mixture on the outside of the prime rib roast.
• Bake the prime rib at 500 degrees F for 15 minutes.
• Then reduce the oven temperature to 325 degrees F.
• The cook for 10-15 minutes per pound depending on how done you prefer it to be (time and temperatures are listed in the recipe notes).
• Use a meat thermometer to ensure that the beef is cooked to the temperature that you desire.
• After the cook time, remove the prime rib from the oven. Cover it with foil and let it rest for 15-20 minutes before slicing.
• Slice the roast against the grain is approximately 1/2? thick slices. Serve with your favorite sides and enjoy!