any good prime rib recipes?

Answer 1

Prime Rib

1 (6 lb) prime rib roast
5 cloves garlic, smashed
rosemary, roughly chopped
thyme, roughly chopped
salt and pepper
oil
2 carrots, cut in chunks
2 potatoes, peeled & cut in chunks
1 onion, cut in half
2 cups cabernet sauvignon wine
1 pinch sugar
1/4 cup water or beef drippings
2 tablespoons chopped parsley

Preheat oven to 325 degrees Place the roast, rib side down, in a large roasting pan.
In a small bowl mash together garlic, rosemary, thyme, salt, pepper and oil to make a paste.
Smear the paste generously over the entire roast.
Scatter the vegetables around the meat and drizzle with oil.
Roast for about 1 1/2-2 hours or approximately 20 minutes per pound for medium-rare.
Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120-125 degrees for medium rare.
Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle.
Remove the vegetables and set aside.
Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding.
Place the roasting pan over medium-high heat.
Add the cabernet and scrape up the brown bits in the bottom of the pan.
Add sugar, water/beef drippings, reserved vegetables and parsley Season with salt and pepper.
Continue to cook until the wine is reduced by half, about 5 minutes.
Strain the sauce through a sieve to remove the solids before serving.
4-6 servings

Answer 2

Garlic Prime Rib
Submitted by: CHEN
Rated: 5 out of 5 by 175 members Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 40 Minutes
Yields: 15 servings
"Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!"
INGREDIENTS:
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil

2 teaspoons salt
2 teaspoons ground black
pepper
2 teaspoons dried thyme
DIRECTIONS:
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Answer 3

Prime Rib Roast
Serving Size : 10

1 (14-16 lbs) Beef rib, roast ready
12 Garlic cloves, peeled
6 Fresh thyme sprigs
1 large Onion, sliced 1/4" thick
1/2 Tsp Salt
1/4 Tsp Freshly ground black pepper

Preheat the oven to 350ºF.

Using a sharp knife, make a slit 3/4 of the way up the fat cap. Pull the fat cap back and season the entire roast with Emeril's Essence. Place the garlic, thyme and onion slices in-between the meat and fat cap. Lay the fat cap back over the vegetables and meat. Using butchers twine, secure the fat cap to the meat by tying the two together at six different intervals (wrap the twine from the rib end to the loin end). Cover the exposed fat cap with cracked black pepper.

Place the roast, rib side down, on a wire rack. Place the wire rack in the oven on the center rack. Place a drip pan on the bottom rack of the oven. This will catch all of the drippings from the roast. Roast for 1-1/2 to 2 hours for medium-rare.

Remove the roast from the oven and allow to rest for 10-15 minutes before slicing. Using knife, cut away the butchers twine. Carve the roast into individual servings. Reserve the drippings for later use.

Answer 4

Marinated Prime Rib
Yield: 12 Servings

Ingredients

3/4 c Dry red wine
1/2 c Onion; chopped
1/4 c Lemon juice
1 tb Worcestershire sauce
1/2 ts Dried rosemary; crushed
1/2 ts Dried marjoram; crushed
1/4 ts Garlic salt
6 lb Beef prime-rib roast
Fresh rosemary; (optional)

Instructions

For marinade, in a mixing bowl stir together wine, onion, lemon juice,
Worcestershire sauce, rosemary, marjoram, garlic salt, and 1/4 cup water.
Place meat in a plastic bag in shallow dish. Add marinade; close bag.
Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
Drain meat, discarding marinade. Place meat, fat-side up, in a large
roasting pan. Insert a meat thermometer into center, not touching bones.
Roast in a 325 degree oven to desired doneness, allowing 1 3/4 to 3 hours
for rare (140 degrees), 2 1/4 to 3 3/4 hours for medium (160 degrees), or 2
3/4 to 4 1/4 hours for well-done (170 degrees).
Transfer meat to a cutting board. Cover with foil and let stand for 15
minutes before carving. If desired, garnish with fresh rosemary.

Answer 5

Brandy Prime Rib


8 lb standing rib roast
6 cloves garlic, slivered
1/4 Cup soy sauce
1 Tablespoons freshly ground pepper
1 Cup brandy
1 Cup beef stock
1 fresh oregano and thyme sprigs

Using a sharp knife, make 1" deep slits evenly spaced over entire surface of roast and insert garlic slivers. Place in roasting pan. Brush outside of roast with soy sauce, sprinkle with pepper and let roast stand at room temperature for one hour.

Preheat oven to 350 degrees F.

For medium rare, roast 14 minutes per lb. or until meat thermometer inserted in center of roast reads 125 degrees F. For medium roast 15 minutes per lb. or until meat thermometer inserted in center of roast reads 135 degrees F.

While cooking baste every 10 minutes with brandy.

Transfer to warm platter and let sit 15 minutes before carving. Skim fat from roasting pan and discard. Place pan on stovetop over medium heat. Pour in the stock.

Deglaze pan and simmer for a few minutes and adjust seasoning.

Carve roast and spoon sauce over meat.

Oven roasted potatoes, sauteed mushrooms (cooked with brandy) and mixed vegetables or green beans.

Answer 6

Garlic Prime Rib
Submitted by: CHEN
"Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!"
Original recipe yield: 1 - 10 pound roast.
Prep Time:10 MinutesCook Time:1 Hour 30 MinutesReady In:1 Hour 40 MinutesServings:15 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

--------------------------------------------------------------------------------

DIRECTIONS:
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

or

Prime Rib Roast
Submitted by: William Anatooskin
"This very flavorful roast is appropriate for any special occasion. The marinade in this recipe tenderizes the roast and the leftovers make fantastic sandwiches."
Original recipe yield: 10 to 12 servings.
Prep Time:15 MinutesCook Time:2 Hours Ready In:4 Hours 15 MinutesServings:12 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
3 teaspoons grated fresh ginger root
1/3 cup orange marmalade
4 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon hot pepper sauce
1 tablespoon mustard powder
1 cup beer
1 (8 pound) prime rib roast
1/4 cup olive oil
freshly ground black pepper

--------------------------------------------------------------------------------

DIRECTIONS:
Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
Preheat oven to 400 degrees F (200 degrees C).
Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

or

Kosher Salt Encrusted Prime Rib Roast
Submitted by: Holly
"Be sure and remove the coating before slicing this prime rib roast. You will be amazed at the juiciness and incredible flavor of the meat."
Original recipe yield: 6 to 8 servings.
Prep Time:10 MinutesCook Time:4 Hours 30 MinutesReady In:4 Hours 40 MinutesServings:6 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
2 cups coarse kosher salt
4 pounds prime rib roast
1 tablespoon ground black pepper
1 tablespoon seasoning salt

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 210 degrees F (100 degrees C).
Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

Answer 7

Go to Emeril Lagassi and he has the most kick *** fail proof prime rib recipe you ever tasted!!! Bon appetite!!

Answer 8

cooks.com have a great recipe archive!...Good luck, hope it helps