HOW TO COOK PRIME RIB STEAKS IN THE OVEN RECIPES

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BEST PRIME RIB RECIPE - HOW TO COOK PRIME RIB



Best Prime Rib Recipe - How to Cook Prime Rib image

There might not be a main course that's more special at Christmastime than a perfectly cooked piece of roast beef. Try Ree Drummond's easy recipe for prime rib.

Provided by Ree Drummond

Categories     Christmas    dinner party    Easter    New Year's Eve    dinner    main dish    meat

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 12 servings

Number Of Ingredients 7

1 whole rib eye roast (you can use boneless or bone-in prime rib) about 14 pounds
4 tbsp. olive oil
1/2 c. kosher salt
4 tbsp. tri-color peppercorns (or any peppercorns)
3 sprigs rosemary
3 sprigs thyme
1/2 c. minced garlic

Steps:

  • Preheat oven to 500°F.
  • Cut rib loin in half (roast halves separately for more controlled/even cooking.)
  • Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic. 
  • Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.) NOTE: If you'd like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don't let it cook past medium rare! **USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***
  • Remove from oven and let rest at least 20 minutes before slicing.

GRILLED PRIME RIB RECIPE | MICHAEL CHIARELLO | FOOD NETWO…



Grilled Prime Rib Recipe | Michael Chiarello | Food Netwo… image

There is nothing better than a prime rib roast, especially if you can find one that is USDA Prime. The problem is the amount of time it takes and the financial risk if carved undercooked. I solved the problem by creating this recipe. You get all the benefits of the roast with none of the risk. Cooking Notes: The most important rule to remember is ROOM temperature meat and time to rest after you cook it. Remember to pre-order your meat if you want Prime beef. Wine Notes: Can you say Cabernet Sauvignon? This is the place to pull out one of the old ones if you have it. Many wine shops have some past vintages in back ready for the asking!

Provided by Michael Chiarello : Food Network

Categories     main-dish

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

3 USDA Prime rib-eye steaks, each about 2 1/2 pounds and 1 3/4 to 2-inches thick
Salt and freshly ground black pepper
2 heads garlic, cloves peeled
6 tablespoons extra-virgin olive oil, divided
2 sprigs rosemary
2 lemons

Steps:

  • Preheat the grill.
  • Remove the steaks from the refrigerator and allow them to come to room temperature.
  • Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.
  • Make the garlic paste: Trim the stem ends off garlic cloves.
  • Place a small skillet over medium heat and add 4 tablespoons of the oil. Add the garlic cloves and bring the oil to a simmer, then reduce the heat to low. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the garlic and cook until the cloves are golden brown, about 10 minutes, tossing occasionally with tongs.
  • Remove the skillet from the heat and allow the garlic to cool in the oil.
  • In a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste.
  • Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side.
  • Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.
  • Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.
  • Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).
  • Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.
  • Transfer the steaks to a cutting board. Cut between the bone and meat of each steak. Cut each steak crosswise into 1-inch slices.

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From certifiedangusbeef.com
See details


TRADITIONAL RUB PRIME RIB ROAST - KANSAS CITY STEAKS
Get expert prime rib cooking directions, grilling tips, steak recipes and more. Also known as a Ribeye Roast, this cut, offered by the Kansas City Steak Company™, has wonderful flavor and texture. ... Roast in a 375°F oven …
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From bestbeefrecipes.com
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ROTISSERIE PRIME RIB RECIPE - BARBECUEBIBLE.COM
5: Spit-roast the prime rib until crusty and brown on the outside and cooked to the desired degree of doneness on the inside, about 1 hour for rare (120° to 125°F); 1-1/4 to 1-1/2 hours for medium-rare (130° to 135°F). Pause the rotisserie and use an instant-read meat thermometer inserted into the very center of the prime rib …
From barbecuebible.com
See details


THE PERFECT STEAK TEMPERATURE - STEAK ... - STEAK UNIVERSITY
Medium rare steak is officially defined as steak cooked to an internal temperature of 135 degrees. 130 degrees will get you a rare steak, which isn’t a bad choice if you’re dining on a gourmet steak from a quality steakhouse or ordered from Chicago Steak Company.In appearance, steaks …
From mychicagosteak.com
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