Prime Rib With Beef Gravy Recipes

CAST-IRON SKILLET PRIME RIB ROAST AND GRAVY

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Rub beef roast with sea salt and black pepper. Heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. Turn roast so the ribs and fat side are facing up.
• Roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees F (54 degrees C) for rare, about 2 more hours.
• Remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. Leave onion pieces in skillet.
• Pour drippings from skillet into a bowl and skim off excess grease. Return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. Whisk flour into mixture to make a paste, 1 to 2 minutes. Stir red wine into flour paste until smooth. Mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
• Reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. Strain gravy, discard onion pieces and thyme, and serve with prime rib.

PRIME RIB AND GRAVY

Steps:

• Combine the salt, pepper, thyme, granulated garlic and mushroom powder in a small bowl. Mix well.
• Season the beef on all sides with the salt mixture. Wrap the beef in butcher paper and place in the refrigerator 12 hours, or up to 36 hours.
• Preheat the oven to 250 degrees F.
• Remove the roast from the refrigerator and pat dry with paper towels. Season the beef with the remaining salt mixture.
• Scatter the onions, rosemary and garlic in the center of the roasting pan and drizzle with oil. Put the meat bone-side down on top of the vegetables and place in the oven. Cook until the meat reaches an internal temperature of 110 to 115 degrees F, 3 to 3 1/2 hours (use an instant-read thermometer!!). Remove the meat to a rack and loosely cover with aluminum foil.
• Turn the oven to 500 degrees F. While the oven heats, place the roasting pan on the stovetop over medium heat. Drain any excess fat from the pan, if necessary. Add the beef stock to the pan and bring to a boil, scraping up any browned bits. Reduce the heat to a simmer and cook for 5 minutes. Strain into a smaller saucepan and bring to a simmer.
• Combine the cornstarch and water and mix until smooth. Whisk the cornstarch mixture into the beef stock and return to a simmer. Whisk the butter into the sauce.
• Return the beef to the oven on a rack set over a roasting pan. Roast until well browned on all sides, about 10 to 12 minutes. Remove the meat from the oven and rest 10 minutes before slicing. To slice, remove the strings. Remove the meat from the rack of bones. Put the bones on the rack (with the rawer side up) in the roasting pan and cook until crispy on top, 4 to 5 minutes (watch carefully). Slice the meat into 1/2-inch slices. Pour the gravy into a serving vessel. Serve with the bones, if desired.

PRIME RIB EYE STEAKS WITH SAVORY BEEF GRAVY

Steps:

• Heat oven to 450°F. In 8-inch skillet, heat oil over medium-low heat. Add garlic to oil; cook 5 to 7 minutes, tossing only once, until golden brown. Drain garlic through strainer (reserve oil to brush on steaks); cool. In small bowl, mash cooled garlic roughly with a fork into a chunky paste. Add thyme to garlic paste, mashing until well blended yet still chunky. Stir in mustard; set aside.
• Heat 12-inch skillet over high heat until hot. Season steaks with salt and pepper; drizzle both sides of steaks with reserved oil. Add steaks to hot skillet, browning on both sides until crust forms. Place on cookie sheet; spread garlic-mustard mixture over tops of steaks.
• In medium bowl, toss together bread crumbs and Parmesan cheese. Top steaks generously with bread crumb mixture, spreading to edges. Bake uncovered 25 to 35 minutes or until instant-read thermometer inserted in center reads 135°F for medium-rare or 150°F for medium (temperature will continue to rise about 10°F upon standing).
• Meanwhile, make beef gravy. In same 12-inch skillet, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blonde roux forms. Stir in broth. Heat to boiling over high heat, stirring constantly. Reduce heat and simmer, stirring constantly, just until thickened.
• Allow steaks to rest a few minutes before slicing. Serve gravy over steaks. If desired, serve with mashed potatoes.

REVERSE SEAR INSTANT POT PRIME RIB ROAST

Steps:

• Score the fat cap of a 3-pound boneless beef rib roast by cutting in a cross-hatch pattern.
• Generously season the roast on all sides with sea salt and ground black pepper. Give it a good coating, even if it seems like too much salt.
• Place the trivet in the Instant Pot, then place the roast on top of the trivet. Add 1 cup unsalted beef stock and ½ cup red wine. Optionally, add a few sprigs of fresh herbs.
• Lock the lid in place and make sure the vent is in the "sealing" position. Choose the manual setting, low pressure, and set the time for 5 minutes.Once the time is done, do not remove the lid or release the pressure. Leave the roast in the pot for 30 more minutes. The Instant Pot will automatically switch to the "keep warm" setting.
• Once 30 minutes is up, open the pot and insert a meat thermometer at the thickest part of the rib. Be careful when removing the lid. The meat thermometer should read 115°F. If it is too low, put the lid back on and leave it on warm for 5 to 10 more minutes.
• Remove the roast to a plate and strain the liquids from the pot into a cup. Set aside.
• Remove the trivet from the pot. Select the highest saute setting. Add 3 tablespoons vegetable oil and place the prime rib roast back into the pot. Sear on all sides until it browns, approximately 10-15 minutes.
• Check the temperature of the roast again to make sure it's cooked to your desired degree of doneness. For medium-rare, it should read 135°F. Tent with foil and let it rest for 15 minutes before carving.
• To make the gravy, add the strained liquids back to the pot along with 3 tablespoons all-purpose flour. Stir.

PRIME RIB (FOOLPROOF ) WITH AU JUS GRAVY

Steps:

• Have butcher cut ribs away from roast.
• Season entire ROOM TEMPERATURE roast and between roast and ribs with heavy garlic, salt, pepper, marjoram, thyme and basil. Drizzle with Worcestershire.
• START IN EARLY AM (6 OR 7).
• Let rib roast stand for at least 2 hours until room temperature.
• Place meat in iron skillet, fat side up.
• Place in cold oven; turn on to 350° for one hour.
• Turn off oven.
• DO NOT PEEK OR OPEN OVEN AT ALL!
• For rare meat, turn oven back on at 350° 1 hour before you want to serve for 20 minutes, leave in oven for remaining time.
• Med Rare- 1 hour before serving turn on for 30 minutes, leave in oven for 30 minutes Well- 1 hour before serving turn on for 40 minutes, leave in oven for 20 minutes Gravy: Remove meat from skillet.
• Put all gravy ingredients into skillet except cornstarch and water.
• Scrape bottom of skillet to remove bits from pan.
• When mushrooms are done, add cornstarch mixture 1/4 cup at a time and allow to thicken to desired consistency.

CLASSIC ROAST PRIME RIB OF BEEF AU JUS

Steps:

• Gather the ingredients.
• Remove the prime rib from the refrigerator and place it in a large roasting pan with at least 3-inch sides.
• Rub the entire surface of the roast with the butter and coat evenly with salt and pepper. Let the prime rib stand at room temperature for 2 hours.
• Preheat the oven to 450 F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes, reduce the oven temperature to 325 F and roast until the desired internal temperature is reached (see below). For medium-rare meat, this will take approximately 15 minutes per pound.
• Transfer the roast to a large platter and loosely tent it with foil. Let it rest for 30 minutes before serving.
• Gather the ingredients for the au jus.
• Pour off all but 2 tablespoons of the fat from the roasting pan and place the pan on the stovetop over medium heat.
• Add the flour. Cook, while stirring, for 5 minutes to form a roux or paste.
• Pour in the beef broth and whisk, scraping all the caramelized beef drippings from the bottom of the pan. Increase the heat to high and cook the sauce, whisking often, for 10 minutes or until it reduces and thickens slightly.
• Adjust the seasoning, strain, and serve alongside the prime rib in a gravy boat or pourable bowl.

ROAST PRIME RIBS OF BEEF WITH SHIITAKE PAN GRAVY

Steps:

• Let the rib roast stand at room temperature for 1 hour. In a small bowl knead together the rosemary, the salt, and 1/2 stick of the butter and rub the meat with the mixture. In a roasting pan roast the meat, ribs side down, in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 3/4 to 2 hours more, or until a meat thermometer inserted in a fleshy section registers to 130°F. for medium-rare. Forty-five minutes before the roast is done add the onion and the bell pepper to the pan. During the last 40 minutes of roasting, in a bowl let the shiitake mushrooms soak in the water for 30 minutes, squeeze out the excess liquid, and reserve the soaking liquid in bowl. Discard the stems and slice the caps thin. Strain the reserved liquid through a fine sieve into another bowl. Transfer the roast to a heated platter, discarding the strings, transfer the onion and the bell pepper to paper towels to drain, and reserve them for the shiitake pan gravy. Let the roast stand for 20 to 30 minutes before carving.
• In a heavy skillet sauté the fresh mushrooms in the remaining 1 1/2 tablespoons butter over moderately high heat, stirring, for 1 minute, add the shiitake mushrooms, and sauté the mixture, stirring, for 1 minute. Add the broth and the reserved mushroom liquid and boil the liquid until it is reduced to about 2 1/2 cups. Skim all but 1 tablespoon of the fat from the pan juices in the roasting pan, add the reserved onion and bell pepper and the Sherry, and sauté the mixture over moderately high heat, scraping up the brown bits, for 1 minute. Boil the Sherry mixture until it is reduced by half, strain it through the fine sieve into the mushroom mixture, and bring the mixture to a boil. Stir the arrowroot mixture and add it to the gravy, stirring. Simmer the gravy, stirring, for 3 minutes, add salt and pepper to taste, and transfer the gravy to a heated sauceboat.
• Serve the roast with the pan gravy.

BEEF RIBEYE ROAST (BONELESS PRIME RIB)

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Place your beef ribeye roast in a large roasting pan on a rack. Using a rack makes for even cooking. If you don't have one, use a regular baking dish or cast iron pan. Be sure your roast is at room temperature (let it sit out at room temperature for about 1-2 hours before cooking).
• Combine the unsalted butter, salt, pepper, herbs and garlic in a small bowl until well combined.
• Pat the beef roast dry on all sides with some kitchen paper towel and rub the butter mixture all over the roast, making sure to coat all sides.
• Place the roast in the oven at 425 degrees and set the timer for 15 minutes.
• After 15 minutes, turn the oven temperature down to 350 degrees Fahrenheit and roast for about 50 minutes to 1 hour and 20 minutes. Check the internal temperature after about 50 minutes. Remove the roast as soon as the internal temperature reaches 120 degrees Fahrenheit (48 Celsius) for medium rare.
• Once you remove the roast from the oven, use the rack to remove the roast from the roasting pan and let it sit on a cutting board for about 15 minutes before slicing. Loosely tent some foil over the top to keep it warm.
• Place the roasting pan on the stovetop over medium heat and use a whisk to scrape any bits off the bottom of the pan. Feel free to skim the fat off the top of the beef drippings before placing it over the heat, but if you're making this recipe for a holiday dinner leaving the fat in the drippings will make the au jus nice and rich.
• Add the wine and Worcestershire sauce to the drippings and whisk them together.
• Add the flour to the beef stock and whisk to combine. Pour the stock mixture into the pan with the drippings and continue whisking the mixture, until it thickens just slightly.
• Taste, and season with salt and pepper to your tastes.
• Place a fine mesh strainer over a bowl and strain the au jus to remove any impurities.
• If you wish, add a tablespoon of butter to the strained au jus and stir it in to the sauce as it melts.
• Slice the beef ribeye roast into thick slices (a 6-pound roast should serve 6-8 people generously) and serve with the au jus gravy and your favourite side dishes.

BEST PRIME RIB WITH MUSHROOM GRAVY RECIPE - (4.2/5)

Steps:

• Preheat the oven to 450. season the meat with the montreal steak seasoning and make a few slits in the meat and shove garlic into it. Put in the roast and bake for 45 minutes. Then turn off the oven and leave roasting for 2 hours without opening the door. This gives the meat a nice crust and leaves the meat juicy and pink inside. If you use a meat thermometer because you don't trust to just wait and possibly over cook the meat, make sure you take it out a few degrees before the temp gets where you want it because it will continue to rise while sitting. While the meat is cooking, make your gravy. Start by sauteing the onions and mushrooms with salt and pepper until golden, add some chopped garlic and the veal stock along with 1/4 cup of red wine. Reduce for about 5 minutes. If you want the sauce thicker you can add some corn starch to some cold stock, shake well and add to the mushroom gravy to thicken. You need to bring it to a boil so that it will get nice and thick.

PRIME RIB WITH BEEF GRAVY

Steps:

• For the prime rib: Use the tip of a knife to make slits in the fat of the prime rib and stuff with slices of garlic. In a small bowl, mix the salt and pepper. Create a crust of salt and pepper all over the meat. Let stand at room temperature for 30 minutes.
• Preheat the oven to 450 degrees F. Put the prime rib on a rack in a roasting pan.
• Roast the meat for 10 minutes at this temperature, then turn the oven down to 350 degrees F. Roast until the meat registers 120 degrees F on an internal meat thermometer for a medium-rare roast, 1 hour 30 minutes to 1 hour 45 minutes (about 15 minutes per pound). Remove the meat to a cutting board, loosely tent with foil and let stand 20 minutes.
• For the gravy: In the meantime, pour off most of the fat from the roasting pan, leaving about 1/4 cup. Put the roasting pan on top of the stove over medium heat. Whisk the flour into the fat and cook for 2 to 3 minutes. Vigorously whisk in the beef stock and mustard. Add the thyme, rosemary and garlic. Bring to a low boil, then reduce the heat to a simmer. Cook, whisking, until the mixture begins to thicken. Add the sherry vinegar and cook 1 more minute. Transfer to a serving dish.
• Remove the ties from the prime rib. Slice the prime rib and bones and serve with the gravy.