PRIME RIB ROAST RUB RECIPE RECIPES

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PRIME RIB ROAST RECIPE - NYT COOKING



Prime Rib Roast Recipe - NYT Cooking image

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

1 3-to-4-rib roast of beef, approximately 8 to 10 pounds
2 tablespoons unsalted butter
¼ cup all-purpose flour
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper

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

ROAST PRIME RIB RECIPE - FOOD NETWORK



Roast Prime Rib Recipe - Food Network image

The cooking method for this show-stopping roast may seem unconventional, but that's by design: Roasting at an initial high temperature sears the outside into a crust, then shutting off the oven and leaving the roast inside allows it to cook itself to the perfect medium rare. Use that time to whip up the creamy horseradish sauce.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 2 hours 25 minutes

Cook Time 15 minutes

Yield 10 to 12 servings

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup prepared horseradish
2 tablespoons mixed or tri-color peppercorns, coarsely cracked
Kosher salt
One 7- to 8-pound boneless prime rib roast
2 cups sour cream
2/3 cup prepared horseradish, drained
Kosher salt and freshly ground black pepper
1 bunch fresh chives, coarsely chopped (about 3/4 cup)

Steps:

  • For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
  • For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve. 
  • Cut the roast into 1-inch-thick slices and serve with the sauce.

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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.
From cooking.nytimes.com
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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ROAST PRIME RIB RECIPE - FOOD NETWORK
The cooking method for this show-stopping roast may seem unconventional, but that's by design: Roasting at an initial high temperature sears the outside into a crust, then shutting off the oven and leaving the roast inside allows it to cook itself to the perfect medium rare. Use that time to whip up the creamy horseradish sauce.
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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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When Michael Symon says he loves meat, it’s a serious understatement. His go-to weekend activity is sausage making, he has butchers’ diagrams tattooed on his legs and he’s been known to eat half a pig’s head in one sitting. So when we needed to call a chef for some centerpiece holiday roasts, Symon was our guy. Here's his favorite Prime Rib recipe.
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Mar 09, 2021 · Internal Temperature - This is the temperature to remove your prime rib from the oven. Set an alarm if your meat thermometer has this. Final Temperature - As we roast at a low temperature, expect anywhere from 5 to 10 degrees of carry over cooking (residual heat) during the resting time. Note: This depends on the size and shape of your prime rib roast …
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Feb 24, 2021 · Do not roast the rib at 450 degrees all throughout. Be sure to reduce the heat to 250 degrees after 30 minutes so you’ll get a rib eye that has a nice brown and crisp crust and is rosy and juicy on the inside. Not sure how much roast beef to serve your guests? A good estimate is one rib …
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Dec 22, 2020 · The Sunday Roast. A very Anglo tradition with its roots in the Industrial Revolution. And yet variants exist across many cultures. A special time during the week to come together with …
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See details


PRIME RIB ROAST (STANDING RIB ROAST) - DRIVE ME HUNGRY
Mar 09, 2021 · Internal Temperature - This is the temperature to remove your prime rib from the oven. Set an alarm if your meat thermometer has this. Final Temperature - As we roast at a low temperature, expect anywhere from 5 to 10 degrees of carry over cooking (residual heat) during the resting time. Note: This depends on the size and shape of your prime rib roast …
From drivemehungry.com
See details


TEXAS ROADHOUSE PRIME RIB RECIPE - INSANELY GOOD RECIPES
Feb 24, 2021 · Do not roast the rib at 450 degrees all throughout. Be sure to reduce the heat to 250 degrees after 30 minutes so you’ll get a rib eye that has a nice brown and crisp crust and is rosy and juicy on the inside. Not sure how much roast beef to serve your guests? A good estimate is one rib …
From insanelygoodrecipes.com
See details