EASY PRIME RIB ROAST RECIPE - PILLSBURY.COM
The trick to making our Easy Prime Rib Roast is five simple ingredients and flavorful au jus. If you're wondering how to cook a boneless prime rib roast, we make it simple with our step-by-step instructions below. Gather your herb mixture ingredients including coarse salt, dried thyme leaves, garlic powder and ground black pepper. Check out our Expert Tips for sauce recipes that will enhance the flavor and keep this prime rib on your holiday must-have list.
Provided by Pillsbury Kitchens
Total Time 3 hours 10 minutes
Prep Time 5 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line shallow roasting pan with foil. Place beef, fat side up, in pan.
- In small bowl, mix salt, thyme, garlic powder and pepper until well blended. Sprinkle and press herb mixture on roast.
- For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until meat thermometer inserted in center reads 135°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until meat thermometer inserted in center reads 150°F. Cover roast loosely with foil; let stand 15 to 20 minutes before carving.
Nutrition Facts : Calories 380 , CarbohydrateContent 0 g, CholesterolContent 120 mg, FatContent 0 , FiberContent 0 g, ProteinContent 41 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 480 mg, SugarContent 0 g, TransFatContent 1 g
HOW TO COOK PRIME RIB IN THE OVEN, THE ... - KITCHEN RATINGS
Perfect prime rib roast with a crispy crust and juicy, rare or medium-rare meat.
Provided by KitchenRatings.com
Categories Main Course
Prep Time 5 minutes
Cook Time 60 minutes
Yield 8
Number Of Ingredients 2
Steps:
- Sprinkle the meat liberally with salt and let the meat come to room temperature for 3 hours.
- Preheat the oven to 500°F.
- Dab the meat dry with paper towels, add any additional seasonings and place in the oven. Roat for 15 minutes.
- Reduce the oven to 325f and roast for 12 minutes per pound for rare and 14 mintues per pound for medium-rare.
- Check for doneness with a meat thermometer. Remove from the oven, transfer to a cutting board and cover the meat with tin foil. Rest for 15 to 30 minutes before carving and serving.
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