HOW TO COOK A PRIME RIB STEAK ON THE STOVE RECIPES
BEST PRIME RIB RECIPE - HOW TO COOK PRIME RIB - DELISH
A well-cooked prime rib is juicy, full of flavor, and not at all difficult to make. It will be perfect every time with this technique.
Provided by Makinze Gore and Joanna Saltz
Categories dairy-free Christmas dinner meat
Total Time 3 hours 10 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 12
Number Of Ingredients 4
Steps:
- Remove rib roast from packaging and place in a roasting pan. Let come to room temperature about 30 minutes. Preheat oven to 450º.
- Generously cover all sides of rib roast with salt and pepper. Place roast in a roasting pan fat-side up. Arrange half the rosemary in the bottom of the pan around the roast.
- Roast 30 minutes, then reduce heat to 350º and cook 1 hour 30 minutes more for medium rare. (Plan on about 15 minutes per pound.)
- Remove roast from oven, cover with foil, and let rest 20 minutes.
- To serve, slice along ribs to remove them, then separate each rib and put them aside. Slice the roast crossways against the grain. Serve on a platter with the ribs and remaining half fresh rosemary.
Nutrition Facts : Calories 503 calories
PRIME RIB SOUP RECIPE | ALLRECIPES
This rich and satisfying soup is the best I've ever created. Hubby is always excited when I make a prime rib because he knows this soup will follow within a day or two. The ribs are sliced from the prime rib before serving and saved just for this recipe. I always buy a prime rib with the bones in because it makes the roast better tasting and the ribs are a bonus not to be missed!
Provided by Emily Tisdale
Categories Soup
Total Time 7 hours 0 minutes
Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours. Remove the ribs and allow to cool. Trim the meat from the ribs and cut into bite sized pieces; refrigerate. Continue simmering the broth until reduced to 1 cup; refrigerate until the fat congeals to the top.
- Skim and discard the congealed fat. Pour the broth into a saucepan along with the meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Sprinkle with chives to serve.
Nutrition Facts : Calories 197.3 calories, CarbohydrateContent 11.5 g, CholesterolContent 40.7 mg, FatContent 8.7 g, FiberContent 1.5 g, ProteinContent 18 g, SaturatedFatContent 3.6 g, SodiumContent 655.4 mg, SugarContent 3 g
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