Best recipes for cooking Prime Rib and Pot Roast?

Question

Looking for a fool proof recipes, for these two wounderful meals, PRIME RIB and Pot roast, in return I'm giving you TEN points, thankyou for you help.

To all of you who helped me out a BIG THANK YOU. The recipes are looking really good, can't wait to try them out!!!

Answer 1

Cooking Prime Rib and Other Beef Recipes

Roast Prime Rib Of Beef
You will need approximately one pound of prime rib per person. Preheat the oven to 325 degrees. Meanwhile rub the rib generously with salt and pepper and place in a shallow roasting pan.
Place the rib in the oven and roast until the internal temperature is 125 degrees for rare or 135 degrees for medium. This allows for after-cooking.

Add about one quart of mirepoix (2 cups sliced onion, one cup each of thinly sliced carrots and celery. ) to the roasting pan during the last 45 minutes of roasting. Remove the rib to a meat platter to cool for about 15 minutes. Meanwhile, deglaze the roasting pan.

To do this, drain the excess fat from the pan and add one or two cups of beef stock to the pan and gently stir with a wire whip to loosen and dissolve the sediment.

Strain the stock into a suace pan and reduce to the desired intensity.

Remove the prime rib from the bone and slice it. Serve with the reduced au jus.

NOTE: Potatoes may be roasted along with the prime rib if desired. Place washed, unpeeled and quartered potatoes in the roasting pan on top of the mirepoix.

OLD-FASHIONED BEEF POT ROAST
SERVES 6

Here it is. The inevitable Pot Roast recipe. Everybody has one and obviously it is the best. It has been handed down from each generation, sometimes being altered slightly with each new cook. Well, here is my recipe. I got it from my mother, who got it from her mother.....etc. And I have made some alterations in the Variations shown below. But, if I want the real thing, the Old-Fashioned version, I make it exactly as it was handed down to me (with the exception of substituting olive oil for the shortening or lard my mother used) because, after all, it is the best.

INGREDIENTS

1 boneless beef chuck roast (approximately 3 pounds)
2 tablespoons olive oil
Salt and pepper to taste
6 small potatoes (optional-see variations)
6 small onions
6 medium carrots
1-1/2 cups water
2 tablespoons flour and enough water to make a paste
Salt and pepper the roast. Heat the olive oil in a large Dutch oven over high heat. Add meat and brown on both sides. Add a little water to the bottom of the Dutch oven, cover with lid, and reduce heat to medium setting. Braise for approximately 1 hour, checking often; turn roast as needed and adding additional water when dry. (Lid may need to be slightly ****** for water to evaporate occasionally. This allows the meat to continue browning without burning and adds moisture to ensure a juicy, tender roast.)

Meanwhile, prepare vegetables. Clean and peel potatoes. (Peels can be left on if desired.) Remove skins from onions. Leaving the skin at top intact to hold onion together. Cut an "X" at the root end about 1/2-inch into onion. Peel the carrots and cut into halves. Add to the roast after the first hour of cooking. Sprinkle the vegetables with additional salt and pepper. Continue to braise for an additional hour or until vegetables are tender.

To make the gravy, remove vegetables and roast from pan and keep warm. Turn heat to medium-high. Add 1-1/2 cups water to pot. Bring to boil, scraping any brown bits from bottom. Reduce slightly. While still boiling, add smooth flour paste to water gradually, stirring or whisking vigorously after each addition to prevent lumps. Add enough paste to reach desired thickness. Taste for seasoning.

Slice the roast. Serve beef and vegetables, passing the gravy separately.

Note: The amount of time required for cooking the vegetables depends on their size.

Variations: Omit the whole potatoes and serve with mashed potatoes. The gravy can be made with the addition of red wine; add it to the pot after removing the roast to deglaze the pan. Or braise the roast in red wine. Whole, peeled cloves of garlic and/or mushrooms can be added with the vegetables. Gravy can be thickened by any method you prefer, such as cornstarch or cream.



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Answer 2

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Answer 3

Well I know this question for real because I love to cook,place your roast in a deep pan,add peeled potatoes cut in half,carrorts,sliced onions,season it up good with Mrs.Dash Spicy mix,add about 1cup of water to it,cover this and place in your oven at 350 for about 1 1/2 to 2 hours and make sure it does not go dry and this will be the most tender roast you have eaten.Use your dripping for your gravy,it should be some really good gravy if you know how to make it,corn startch is better than flour,it don't lump up.Enjoy and eat a bite for me,yummy,John

Answer 4

Farm Pot Roast

Ingredients

(8 servings)

----INGREDIENTS-----
1 4-6 pound Beef Round
2 tb Shortening
1 tb Salt
2 Whole cloves of garlic
2 lg Onions; sliced
2 lg Carrots; sliced
2 cn (16 oz) Stewed Tomatoes
1/2 c - Water
2 tb Flour
1/4 c - Cold water


Instructions

AN EXCELLENT POT ROAST GREAT FOR ENTERTAINING
Dredge the meat in the 1/4 cup flour, season with salt and a little pepper if you like. Brown slowly on all sides in shortening with garlic cloves in a heavy kettle. Watch that garlic--when it's brown lift it out! Add vegetables, return garlic, season to taste. Add 1/2 cup water. Simmer covered, until tender, about 3-1/2 hours. Turn the pot roast occasionally, adding more water if needed. Remove the meat, strain vegetables, and measure broth in pot and add enough meat stock to make 2 cups. Blend and add the 2 tablespoons of flour and 1/4 cup cold water. Cook, stirring constantly, until thickened.




Grilled Prime Rib Steak
Dried Citrus Rind, Black Pepper and Sea Salt Rub

Serves 4

Ingredients

2 double beef rib chops (each with one bone - approximately 2 lbs. each)
olive oil

For The Rub:

1 orange
1 lemon
2 tablespoons coarse sea salt or kosher salt
2 tablespoons fresh ground black pepper

Instructions:

Preheat oven to 200º F.

Remove the zest from the orange and lemon with a vegetable peeler. Place in one layer on a cookie sheet and bake for 2 hours or until dried out. Set aside and cool. In a food processor pulverize the rind into a powder. Mix with other ingredients and set aside. One day before cooking, season the meat with the rub and cover with plastic wrap. Allow it to sit for 24 hours.

Two hours before serving remove the meat from the refrigerator. Once the meat is at room temperature give it a coat of olive oil. On a medium grill cook the meat for approximately 10 minutes on each side for medium-rare or to an internal temperature of 140º F. Place the meat off the fire but in a warm spot. Allow the meat to rest for 5 - 10 minutes before slicing.
Slice the meat parallel to the bone into 4 pieces for each chop. Serve immediately. Serve bones on a separate plate.

Answer 5

I have looked at some of these delcious looking recipes but I have found that after you season your rib sear the outside of the rib on all sides until nice color then cook as recommended.

Answer 6

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Answer 7

I think JERK chicken sauce would help you . You are the fool , I have proof . For desert try some condom liza rice puddin' .

Answer 8

Prime Rib Roast Recipe

Ingredients
1 three-rib prime-rib roast, first cut,trimmed and tied
1 tablespoon freshly ground pepper
2 tablespoons coarse salt
3 short ribs, tied
1-1/2 cups dry red wine


Instructions
To ensure even cooking, roast must first be left at room temperature (about two hours) before being placed in the oven.

Place oven rack on lower level. Heat oven to 450 degrees F. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat side up. Place short ribs in pan. (A nonstick pan will yield fewer cooked-on bits for flavorful juices.)

Cook 20 minutes. Reduce oven to 325 degrees F. and continue cooking until instant-read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees F., about 1 hour and 25 minutes. If it hasn't, return to oven; check temperature at 10-minute intervals.

Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy, Adjust oven to 425 degrees.

Pour fat and all drippings out of pan into a fat separator, and set aside.

Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in medium heatproof bowl. Pour juices into strainer. Using wooden spoon, press down on solids to extract juices. Discard solids. Cover bowl tightly; keep warm by placing in barely simmering saucepan with 1 inch water. Reserve pan drippings for Yorkshire Pudding.

Yield: 6 to 8 servings

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Easy Pot Roast with Vegetables Recipe

Easy is the operative word here. I like chuck roast for this pot roast, but brisket, 7-bone roast, and other tougher cuts also work well. The slow braising method results in a remarkably tender and flavorful meal with natural pan gravy. Potatoes, carrots, mushrooms, garlic, and onions cook with the roast for a built-in side dish.
INGREDIENTS:
1 (2 to 3 pounds) boneless chuck roast (or any tougher beef cut such as brisket, 7-bone roast, etc.)
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 Tbsp dried oregano, crushed
Fresh ground black pepper to taste
8 baby red new potatoes, scrubbed
4 carrots, peeled, trimmed and cut into 4-inch lengths
8 ounces baby portobello mushrooms, brushed clean and trimmed
6 cloves garlic, peeled and cut into halves
1/2 large sweet onion, sliced very thin
Vegetable oil spray
1 package dry onion soup mix
1/4 cup red wine
3/4 cup beef broth
2 Tbsp tomato paste (see Note)
PREPARATION:
Preheat oven to 325 degrees F.

Combine onion powder, garlic powder, kosher salt, and dried oregano.

Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste. Place seasoned chuck roast in the center of a large foil-lined roasting pan.

Arrange new potatoes, carrots, mushrooms, and garlic around roast. Separate sweet onion slices and arrange on top of meat and vegetables. Spray top of vegetables with vegetable oil. Sprinkle dry onion soup mix evenly on top of vegetables and meat.

In a separate small bowl, combine red wine, beef broth, and tomato paste until smooth. Pour mixture down the side of the pan, tilting to distribute evenly over the bottom. Cover pan with foil, crimping around the edges to seal tight.

Bake for 2-1/2 to 3 hours, until meat is tender. Slice pot roast and serve with roasted vegetables and pan gravy.

Yield: 6 to 8 servings

Note: Tomato paste is sold in tubes (like toothpaste) for those times when you just need a tablespoon or two. Refrigerate after opening, and it will last a couple of months. If you need to open a can of tomato paste for this recipe, the excess can be easily frozen. Measure by the tablespoon into ice cube trays, freeze until solid, pop them out, then seal in a zip-top bag and store in the freezer.