RIB RECIPE RECIPES

CHRISTMAS PRIME RIB RECIPE | ALLRECIPES

Christmas Prime Rib Recipe | Allrecipes image

Delicious coating on outside of roast, and perfect roasting time. Plan on 1 pound per person.

Provided by JUDY2RIVER

Categories Roasts

Total Time 145 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 1 prime rib roast

Number Of Ingredients 14

Ingredients

1 (6 pound) boneless prime rib roast
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
2 teaspoons garlic powder
2 stalks celery, cut into 2-inch pieces
1 carrot, cut into 2-inch pieces
1 small unpeeled onion, quartered and separated
2 teaspoons concentrated beef base (paste)
1 ½ cups water
1 teaspoon cornstarch
1 teaspoon water

Steps:

The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.
Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables.
Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time.
To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.

Nutrition Facts : Calories 410.3 calories, CarbohydrateContent 3 g, CholesterolContent 84.3 mg, FatContent 33.5 g, FiberContent 0.7 g, ProteinContent 22.7 g, SaturatedFatContent 13.9 g, SodiumContent 465.8 mg, SugarContent 1 g

PAN-SEARED RIB-EYE RECIPE | ALTON BROWN | FOOD NETWORK

Pan-Seared Rib-Eye Recipe | Alton Brown | Food Network image

For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.

Provided by Alton Brown

Categories main-dish

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 1 to 2 servings

Number Of Ingredients 3

Ingredients

1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper

Steps:

Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

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BEST PRIME RIB SEASONING RECIPE | REAL RECIPES FROM HO…

This is definitely a gourmet Restaurant quality recipe! I have had this recipe for over 30 years. I have always mixed up batches and given to people over the holidays. This is too good of a recipe, I feel it is time to share with others so they can enjoy. I have been told by everyone that has tried my prime rib that it is the very best they have ever had. I am always asked to season the prime rib for others. I have been giving the recipe out for a few years to others. Now it is yours to try. I hope you and your family enjoy as much as my family does.
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THIS SEASONING IS ALSO GREAT USING ON STEAKS AFTER SOAKING IN SOY SAUCE FOR A COUPLE OF HOURS =)

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Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

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To make a herby gravy, put the roasting tin over a low heat and stir in the flour to make a gloopy paste. Add in any remaining glaze, then carefully pour in 500ml boiling water. Boil for a few minutes, then strain into a small pan and keep warm. Serve the beef in thick slices, with gravy on the side.

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Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1¾ hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.

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CHRISTMAS PRIME RIB RECIPE | ALLRECIPES

Delicious coating on outside of roast, and perfect roasting time. Plan on 1 pound per person.
From allrecipes.com
Reviews 4.8
Total Time 145 minutes
Category Roasts
Calories 410.3 calories per serving

To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.

See details

PAN-SEARED RIB-EYE RECIPE | ALTON BROWN | FOOD NETWORK

For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.
From foodnetwork.com
Reviews 4.7
Total Time 15 minutes
Category main-dish

Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

See details

BEST PRIME RIB SEASONING RECIPE | REAL RECIPES FROM HO…

THIS SEASONING IS ALSO GREAT USING ON STEAKS AFTER SOAKING IN SOY SAUCE FOR A COUPLE OF HOURS =)

See details

RIB DRY RUB RECIPE - FOOD NETWORK

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

See details

PRIME RIB ROAST RECIPE - NYT COOKING

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.

See details

HERB-SCENTED SLOW-ROASTED RIB OF BEEF RECIPE | BBC GOOD FOOD

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