FOOLPROOF PRIME RIB RECIPE | PRIME RIB 500° RULE
Back when I first tried my hand at making prime rib, I did a LOT of research to find the perfect prime rib recipe. This is the foolproof method I ended up using, and I’ve been making it every Christmas ever since!
Provided by Jill Nystul
Categories Main Course
Total Time 131 minutes
Prep Time 5 minutes
Cook Time 126 minutes
Yield 8
Number Of Ingredients 4
Steps:
- Mix up 1 tablespoon + 1 teaspoon each of onion salt, seasoned salt, and garlic powder, for a total of 1/4 cup of seasoning mix.
- Pat the seasoning mix on both ends of the roast as well as the fat side. (The salt may not stick as well on the fat side, but don’t worry about it.)
- Set the seasoned roast on a roasting rack, bone-side down and fat-side up. Place the rack in a large roasting pan, and insert your meat thermometer into the middle of the roast.
- Place the roast into a 500° preheated oven, uncovered, and cook for 5-6 minutes per pound.
- Then shut the oven off completely, and DO NOT OPEN THE OVEN DOOR FOR TWO HOURS.
- After two hours, check the temperature of the meat. If your thermometer reads 135-140°F, it’s done! (If it isn't quite to temp yet, just put it back in the oven at 375°F until it's done.)
- Creamy Horseradish Sauce
Nutrition Facts : Calories 595 kcal, CarbohydrateContent 1 g, ProteinContent 57 g, FatContent 40 g, SaturatedFatContent 18 g, CholesterolContent 173 mg, SodiumContent 2474 mg, SugarContent 1 g, FiberContent 1 g, ServingSize 1 serving
PRIME RIB ROAST RECIPE - NYT COOKING
This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.
Provided by Sam Sifton
Total Time 4 hours 15 minutes
Yield Serves 10 to 12
Number Of Ingredients 5
Steps:
- Remove the roast from the refrigerator 2 or 3 hours before cooking.
- Preheat oven to 450.
- Rub butter on the cut ends of the roast.
- Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
- Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.
Nutrition Facts : @context http//schema.org, Calories 85, UnsaturatedFatContent 2 grams, CarbohydrateContent 3 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 3 grams, SodiumContent 80 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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FOOLPROOF PRIME RIB RECIPE | PRIME RIB 500° RULE
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Reviews 4.7
Total Time 131 minutes
Category Main Course
Cuisine American
Calories 595 kcal per serving
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PRIME RIB ROAST RECIPE - NYT COOKING
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Reviews 5
Total Time 4 hours 15 minutes
Calories 85 per serving
- Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.
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Reviews 4.9
Total Time 02 hours 35 minutes
Category Dinner
Calories 228 calories per serving
- In a small bowl, combine the first four ingredients; rub half over the roast. Place roast in a large resealable plastic bag; seal and refrigerate overnight, turning often. Cover and refrigerate remaining marinade., Drain and discard marinade. Place roast fat side up in a large roasting pan; pour reserved marinade over roast. Tent with foil. Bake at 350° for 1 hour. Uncover and bake 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing.
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Reviews 4.9
Total Time 02 hours 35 minutes
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- In a small bowl, combine the first four ingredients; rub half over the roast. Place roast in a large resealable plastic bag; seal and refrigerate overnight, turning often. Cover and refrigerate remaining marinade., Drain and discard marinade. Place roast fat side up in a large roasting pan; pour reserved marinade over roast. Tent with foil. Bake at 350° for 1 hour. Uncover and bake 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing.
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