Looking for Prime Rib Recipes?

Answer 1

This is a recipe that my husband loves....and wishes I would make more often! I hope this helps you out!

Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.

1 (3 rib) roast, about 5 pounds, rimmed of excess but not all fat
2 cloves garlic, finely sliced
Salt and freshly ground pepper
1/2 cup white wine
2 cups beef stock
Preheat oven to 450 degrees. Bring meat to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a paring knife, poke small holes in the meat and insert the garlic into them. Season the meat with salt and pepper to taste. Place the roast in a large roasting pan, bone side down. Roast for 15 minutes. Turn the heat down to 350 degrees and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness. Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat. Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice beef and drizzle with some of the sauce.

Shoestring Potatoes ( Just get them in the frozen food section!)
Heat oil to 375 degrees F. Add them in batches, separating them when they hit the oil. Fry until golden brown, remove and drain on paper towels and salt liberally.

Blue Cheese Dip:
3 tablespoons unsalted butter
3 tablespoons flour
3 cups hot milk
1 1/2 cups cabrales blue cheese, crumbled
Dash cayenne pepper
Salt
Heat butter in medium saucepan over medium heat until melted. Whisk in flour and cook for 2-3 minutes. Whisk in the hot milk and cook until the sauce has thickened. Stir in the blue cheese and cook until the cheese has melted. Season with cayenne and salt. Pour into ramekins and serve with the fries.

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

Garlic Herb-Crusted Prime Rib Roast Recipe

INGREDIENTS:

* 1 three-rib prime-rib roast, small end with ribs attached,
* 2 tablespoons kosher salt
* Freshly ground pepper
* 6 cloves garlic, cut in 1/2-inch chunks
* 1/2 cup chopped onion
* 2 Tablespoons fresh grated horseradish (see Notes)
* 2 Tablespoons fresh oregano leaves
* 2 Tablespoons flour
* 1/4 cup mayonnaise
* 1/2 cup dry red wine
* 1-1/2 cups beef broth

PREPARATION:
Position oven rack on the lowest level in the oven. Preheat oven to 450 F.

Carefully remove prime rib roast from the bones so that the bones are remain attached to each other (or have your butcher do it for you).
Place the bones in the bottom of a large heavy roaster pan. The ribs will serve as the rack for the roast. Sprinkle both ribs and roast generously with the salt and pepper.

Place garlic, onion, horseradish, oregano, flour, and mayonnaise in a food processor and pulse until a smooth paste forms. Press garlic paste on all sides of the roast and place fat-side up on the rib rack in the pan.

Place in pre-heated oven and bake for 20 minutes. Reduce oven heat to 275 F. Bake an additional 1-1/2 hours or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 110 F. for medium-rare. (Roast will continue to cook after you remove it from the oven.) Check at 10 minute intervals until it reaches desired temperature.

Move prime rib roast and ribs to a platter and keep warm. Let rest at least 15 minutes before carving.

Meanwhile, pour drippings from the pan into a gravy separator or glass measuring cup. Siphon off grease and reserve juices.

Place the roasting pan over medium-high heat and add red wine. Deglaze the pan by stirring to scrape up all the browned bits from the bottom of the pan. Boil until juices are reduced by half, about 5 to 8 minutes. Add beef broth, reserved beef juices, and any juice that has collected in the platter. Cook, stirring often, until reduced again by half.

Slice prime rib roast and separate ribs. Serve with the reduced pan sauce and Creamed Horseradish Dill Sauce.

Yield: 6 to 8 servings

Answer 4

Garlic Schmeared Prime Rib with Roasted Potatoes and Carrots Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: The Great Market Challenge





2 tablespoons olive oil, 1/2 cup extra-virgin olive oil, plus more for drizzling
2 (2 1/2-inch thick) pieces Prime Rib
15 to 20 cloves peeled garlic
2 sprigs rosemary, leaves only
6 medium carrots, peeled
1/2 pound russet potatoes, scrubbed and quartered lengthwise
Salt and freshly ground black pepper
Essence, recipe follows
1 pound snow peas, string removed
2 tablespoons butter


Preheat oven to 450 degrees F.
Heat a large saute pan over high heat. When the pan is hot, add the olive oil. Add the prime rib and sear until golden brown on each side, about 3 minutes per side. Remove and set aside.

In a food processor, combine peeled garlic cloves, rosemary, and oil and puree. Set aside.

In a large roasting pan, add the carrots and potatoes. Drizzle with olive oil and season with salt and pepper. Toss well.

Season the steaks on both sides with Essence. Place the steaks in the roasting pan, on top of the carrots and potatoes. Pour the garlic puree over the steaks. Roast for about 1 hour, or until medium-rare, 130 degrees on an instant read thermometer. Remove from the oven and let rest for 10 minutes before cutting.

For the snow peas: Blanch the snow peas in boiling, salted water for 1 minute. Remove and immediately place in an ice bath to stop the cooking and set the color. Drain. In a large saute pan over medium-high heat, add the butter and melt. When the butter is melted, add the blanched snow peas and cook until the peas are heated through, about 3 minutes. Season, to taste with salt and pepper.

Place the snow peas on a large platter. Surround with the roasted carrots and potatoes. Slice the steaks into 1/4-inch thick slices and place on top. Serve immediately.



Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Answer 5

you're able to probable order best rib out of your butcher previous to time (you're able to try this at your interior of reach food market). they might help be responsive to the way lots to reserve consistent with who's coming (9 adults, or some adults, some infants, and so on.) i think of a standing rib roast is the ideal, so which you may discern a pair of million rib for each 2 adults, even although that's advisable to function greater ribs for leftovers. Order it nonetheless linked to the bones, and with some fat left directly to maintain it juicy. you will choose the middle to be crimson because of the fact the outer edges would be greater properly cooked. traditionally, human beings like their roast beef to be uncommon or medium uncommon. people who choose greater properly cooked slices can devour the outer factors. What I commonly do is season the exterior (in basic terms rub salt and pepper on it), stick a meat thermometer in it and stick it in the over at 380 levels. it is going to take approximately 20 minutes consistent with pound to prepare dinner to medium uncommon. Take it out of the over while the thermometer reads medium uncommon because of the fact it is going to proceed to prepare dinner as you permit it sit down for the subsequent 20-half-hour to assemble its juices. a large edge to make with that's Yorkshire pudding (a sort of English roll). right that's the recipe: a million cup flour a million tsp salt a million cup milk 2 eggs once you're taking the beef out of the oven, take lots of the juice from the backside of the pan and squirt it making use of a baster into the backside of a muffin tin (use all 12 wells). warmth it in the oven at 4 hundred levels on an analogous time as you combine the components. the secret's to get the pan very heat. Ladle the batter into the muffin tins and bake for variety of 20 minutes (it is going to upward push and brown). Serve warm. solid luck!

Answer 6

Prime Rib Roast
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
ground black pepper to taste
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.




Prime Rib
1 (10 pound) prime rib roast
6 cloves garlic, sliced
salt and ground black pepper to taste
1/2 cup Dijon mustard
DIRECTIONS
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.


Perfect Rib Roast
1 1/2 teaspoons lemon-pepper seasoning
1 1/2 teaspoons paprika
3/4 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon cayenne pepper
1 (4 pound) boneless beef rib roast
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a small dish, mix together the lemon-pepper seasoning, paprika, garlic salt, rosemary and cayenne pepper. Rub over the entire roast.
Place the roast with the fat side up on a roasting rack set inside a shallow roasting pan.
Bake for 1 hour and 40 minutes in the preheated oven, or until the roast reaches your desired degree of doneness, or at least 145 degrees F (63 degrees C) for medium-rare. Medium is recommended: 160 degrees F (70 degrees C). Let the roast rest for 10 to 15 minutes before carving into thin sli


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.


These are all off of the website www.allrecipes.com . It's a great website because each recipe is rated by other people who have made them, and you can see their comments. Plus they have a TON of recipes, and you'll always find what you're looking for. Have fun!

Answer 7

go to allrecipes.com!