HOW TO COOK A 10 LB PRIME RIB RECIPES

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PRIME RIB RECIPE | ALLRECIPES



Prime Rib Recipe | Allrecipes image

Prime rib roast the easy way. Tastes delicious!

Provided by Dale

Categories     Roasts

Total Time 2 hours 40 minutes

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Yield 1 (10 pound) rib roast

Number Of Ingredients 4

1 (10 pound) prime rib roast
6 cloves garlic, sliced
salt and ground black pepper to taste
½ cup Dijon mustard

Steps:

  • 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.

Nutrition Facts : Calories 443.4 calories, CarbohydrateContent 2.6 g, CholesterolContent 132.5 mg, FatContent 25.7 g, ProteinContent 46.5 g, SaturatedFatContent 10.9 g, SodiumContent 364.6 mg

RESTAURANT-STYLE PRIME RIB ROAST | JUST A PINCH RECIPES



Restaurant-Style Prime Rib Roast | Just A Pinch Recipes image

This is THE ONLY recipe I'll ever use for prime rib. It comes out PERFECT every single time! NO FAIL! But--you MUST NOT change the directions or the ingredients. The directions are CRUCIAL. When my husband's bosses came over from Germany, I made this for them, and they just flipped over it! The next time they came to the states, they were down in Florida at a steakhouse, and they oredered the prime rib...well...the owner of the company leaned over to my husband and said, "This isn't Kelly's"!! LOL!! When my hubby told me I just laughed! It truely is that good! You must use at least a 5 lb. roast, no smaller, but can go larger. I've cooked an 8 lb. one and it comes out the exact same. *But, don't think you can cook a 12 pounder and have it turn out! LOL Anywhere between 5-8 lbs. is the perfect window. No smaller, no larger. If you want to wow your guests, I highly recommend this! Enjoy! :D Photo By Kate

Provided by Kelly Williams @WildfloursCottageKitchen

Categories     Beef

Prep Time 10 minutes

Cook Time 5 hours

Number Of Ingredients 9

1 - 5-8 lb. prime rib roast, high quality (boneless)
1/4 cup - kosher salt
1/8 cup - dried rosemary, i crush the needles just a little
1/8 cup - wasabi (horseradish) powder, comes in a very small can
1/8 cup - garlic powder
1/16 cup - cracked black pepper (or coarse ground)
2 Tbl. - butter
- *au jus for dipping, optional
- *sour cream horseradish sauce for dipping, optional

Steps:

  • Follow to a TEE: Combine seasonings, and rub into roast. Keep patting on til all is used. Sprinkle any on that is left over top. (Fatty side). Let sit while oven preheats to 375. Place roast in broiling pan or roaster lined with foil and sprayed with butter flavored vegetable spray, fat side up. Bake for 45 minutes. Turn oven off, DO NOT OPEN OVEN. Stick a note on the door as a reminder if you have to, I do! ;) One hour before serving, turn oven back on and set timer for 45 minutes. Take rib out, LET STAND FOR 15 MINUTES. This is VERY important, it allows the juices to redistribute. (*Do not carve "ahead of time", either.) Scrape off the salt "shell" leaving on some of the seasonings. (The salt shell that forms during cooking is what seals in the juices and moisture and is not intended to be eaten.) The meat directly underneath that will be a little salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine. PROMISE! While outside is still hot/warm, spread butter all over outside of roast and let melt. Serve with au jus and sour cream horseradish sauce. *When serving, slice into thick, about 1"+, "restaurant-cut" slices (in from the ends.) *The "inbetween time" for me is always 1 1/2-2 hours. *Tip: I like to serve these with twice-baked potatoes and put them in with the roast during the second baking. Also steamed and buttered asparagus, my pineapple dressing, warm rolls or french bread and salad or soup. Small bowls or large cups of french onion goes well with this. (Smother with cheese!) And of course French Silk Chocolate Pie or cheesecake for dessert. Great for company, Christmas, New Year's Eve, Valentine's Day, business dinners, birthdays and anniversaries!
  • The ends and any leftovers make awesome prime rib hoagies the next day, too.

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