PERFECT CHRISTMAS PRIME RIB RECIPE (FOOLPROOF 500° METHOD)
Back when I first tried my hand at making prime rib, I did a LOT of research to find the perfect prime rib recipe. This is the foolproof method I ended up using, and I've been making it every Christmas ever since!
Provided by Jill Nystul
Categories Main Course
Time 2h11m
Number Of Ingredients 4
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.)
Nutrition Facts : Calories 595 kcal, Carbohydrate 1 g, Protein 57 g, Fat 40 g, SaturatedFat 18 g, Cholesterol 173 mg, Sodium 2474 mg, Sugar 1 g, Fiber 1 g, ServingSize 1 serving
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
BEST PRIME RIB RECIPE
The best prime rib recipe is juicy, flavorful, and so easy to make. Get a perfect prime rib roast every time with this method! Learn how to season prime rib and the right technique for roasting it in the oven so it turns out perfectly every single time.
Provided by Alli
Categories Main Course
Time 2h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 81 kcal, Carbohydrate 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 850 mg, ServingSize 1 serving
PRIME RIB MY WAY
Made this for the 2012 Winter holidays and it appears on my food blog at this link: http://www.comfortcookadventures.com/2012/12/my-holiday-adventure-with-prime-rib.html
Provided by Mary Cokenour
Categories Meat
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Line a roasting pan with aluminum foil; pour the beef broth and water inches Place the shallot sections in the pan so that the prime rib will be located over them. Spray the rack with nonstick spray and place into the pan; be careful not to tear the foil.
- Mix together the rosemary, thyme, garlic and onion powders, black pepper and salt. Brush olive oil over top of the prime rib; spread seasoning rub onto it.
- Place the roast onto the center of the rack; make sure it it over the shallots. Roast the beef for 45 minutes at the 400F temperature; turn the temperature down to 300F and roast to desired doneness. (125F is rare, 135F is medium-rare, 145F is medium and 155F is well).
- Once you have the roast at the desired doneness, pull the entire pan out of the oven and let it all rest for 30 minutes. This lets the juices from the roast redistribute back throughout itself; then place the roast on a cutting board and cut one inch slices.
- Remove the shallots with a slotted spoon; pour all the remaining liquids and solids into a freezer safe plastic bowl; put the bowl into the freezer for 45 minutes; the fat will rise to the surface, solidify and you can just remove it easily with a spoon. Pour the fat free liquid through a strainer to remove any bits of missed solid fat or herbs. Chop up the shallots finely and add them to the au jus, or leave in pieces and serve as a side to the beef.
Nutrition Facts : Calories 1488, Fat 125.2, SaturatedFat 51.1, Cholesterol 308.4, Sodium 623.4, Carbohydrate 2.3, Fiber 0.3, Protein 82.7
10+ BEST LEFTOVER PRIME RIB RECIPES (+PRIME RIB SANDWICHES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 28m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
PRIME RIB
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 7
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.
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- Place the prime rib, fatty side up, onto a roasting pan fitted with a roasting rack. Season liberally with sea salt and black pepper. Let it rest come to room temperature for 1 hour.
- In a small bowl, stir together the butter, Italian seasoning, and minced garlic. Pour the mixture over the prime rib and use a basting brush to spread evenly.
- Roast the prime rib in the oven, uncovered, for 20 to 30 minutes, until the garlic on top is dark golden brown, but not burnt. Tent the top of the prime rib with foil. Reduce oven temperature to 350 degrees F (176 degrees C) and continue roasting until the prime rib reaches your desired internal temperature:* 110 F (43 C) for rare - approximately 55 to 65 minutes* 115 F (46 C) for medium rare - approximately 60 to 70 minutes* 125 F (51 C) for medium - approximately 65 to 80 minutesFor medium rare, it will take approximately an additional 8 to 9 minutes per pound of meat, at 350 degrees F (176 degrees C), after the initial high-temp roast at 450 degrees F (232 degrees C). The above meat temperatures are not final temperatures, just the temperature to reach in the oven. Internal temperature will rise another 20 degrees in the next step.
HOW TO COOK SMOKED PRIME RIB ROAST ON A PELLET GRILL ...
From nerdculinary.com
5/5 (2)Category Dinner IdeasCuisine BBQTotal Time 4 hrs 30 mins
- Prepping the Prime Rib RoastI like to "french" the roast, which means removing the bones from the roast and re-tying it. Once the bones are removed you can combine all of the PrimeNerd rub ingredients in a bowl and combine well. Next coat all sides of the roast with EVOO and the bone, then do the same using the rub you just made.
- Next, tie up the roast with butchers twine and set inside a disposable aluminum pan just big enough to hold the roast standing on its bones. Using a sharp paring knife cut small slits on the top of the roast and insert your sliced garlic cloves into the roast all the way.
- Take the Prime Rib and place it in the refrigerator for at least 1 hour or overnight is best to allow the rub to work its flavor magic into the meat.
- Lets Prep The Grill or Smoker We are going to cook this Prime Rib Roast low and slow for about 35 minutes a pound at 225 Degrees Fahrenheit . My smoker swings from 225-250F during my cooks when set to 225F.
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4.3/5 (103)Category Main DishCuisine AmericanTotal Time 4 hrs 26 mins
- The night before you plan to cook the roast, remove it from the packaging. Make a note of how many pounds the roast is before throwing away the package. You'll need that later! Set the roast on a plate and allow it to rest uncovered in the fridge overnight.
- Two hours before you're ready to cook the meat, remove it from the fridge. Mix together the salt, garlic powder, and black pepper, and rub it all over the roast. It's okay if it doesn't stick to the fatty bits very well. Allow the roast to rest at room temperature for two hours.
- About 30 minutes before you're ready to bake, preheat the oven to 500 degrees. Grab the note that lists the weight of your roast. Take the number of pounds and multiply it by 5. This is how long you'll cook your roast. For example, if you have a 5 lb. roast, you'll multiply 5 x 5, and bake your roast for 25 minutes.
- Place your seasoned roast in a roasting pan, fat side up. You can use a roasting rack, or let the ribs act as their own natural rack. Place the roast in the preheated oven uncovered. Bake for whatever amount of time the weight determines.
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- Preheat your smoker to 285 degrees fahrenheit. Sprinkle each one of the seasonings on the prime rib, starting with the salt. Be sure to cover every inch of the prime rib with the seasonings.
- Let your prime rib sit outside the fridge and come to room temperature. This will take around 30 minutes.
- Place on the smoker and cook for about 3 hours or until the internal temperature reaches 130 degrees.
EASY PRIME RIB RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Calories 186 per servingServings 17
- Rub roast on all sides with salt and pepper. Place roast, bone side down, in a roasting pan. Loop and tie twine between each of the bones (to help the roast hold its shape as it cooks). Bake at 325° for 2 hours or until a thermometer inserted into thickest portion of roast registers 130° or until desired degree of doneness. Remove from oven. Place roast on a cutting board. Let stand 10 minutes before serving.
- Wine note: Cabernet sauvignon is the go-to partner for red meat. However, there's another red grape that offers similar power at a great value: malbec. Zette Malbec 2003 ($12) from France has potent blackberry and black cherry fruit along with enough dry tannins to balance the juiciness and fat of the beef. —Jeffery Lindenmuth
HOW TO GRILL PRIME RIB STEP-BY-STEP
From thespruceeats.com
- Grilling a Prime Rib. Few things in life are better than a prime rib roast. This ultimate cut of beef is a holiday favorite and something wonderful, but also one of the most expensive foods you can buy.
- What You Need. Most full-sized grills can accommodate a three-bone rib roast (5 to 6 pounds), but a larger roast will take up a lot of space—and since this is an indirect cooking method, the grill area needs to be at least twice the size of the roast.
- Trimming a Rib Roast. You can ask your butcher to trim your roast for you however you want. Butchers will frequently remove the bones from the roast and then tie them back on (if you are using a bone-in roast, which is recommended).
- Seasoning a Rib Roast. The most vital ingredient here is salt—without a good dose of salt, the meat will not have much in the way of flavor. When thinking about how much seasonings to add to your roast, consider the mass of it and not the surface area.
- Grill Setup. When you put a prime rib in a roasting pan in the oven, there is a little more control over what happens to the drippings. On a gas or charcoal grill, you are going to need to capture the drippings, but also keep them clean enough to use.
- Turning the Rib Roast. Grilling indirectly will require that the prime rib roast is turned periodically to ensure even cooking. Even if you are using a large grill and have the heat on either side of the roast, it will be difficult to cook the meat correctly without turning.
- Temperature Check—Both Grill and Roast. You want your prime rib roast to be cooked through the middle and nicely crusted on the surface, not burnt on the outside and raw in the middle.
- Resting the Roast. Resting may seem like a step that can be skipped, but it is actually a vital part of the cooking meat. This rest time allows the meat to relax, the heat to even out, and the juices to distribute.
- Carving the Prime Rib. Take a sharp, long knife and slide it along the bone keeping as much of the meat on the roast section as possible. This should be an easy cut since the bones are smooth.
- The Final Cut. With the roast section separated from the ribs, it is time to cut into slices. Not all rib roasts are the same and you need to decide whether to go for thick cuts where everyone gets a single slice or thin cuts where each person enjoys a few pieces of meat.
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