RIB ROAST COOKING TIMES 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 DUCK WITH ORANGE AND GINGER RECIPE - NYT COOKING



Roast Duck with Orange and Ginger Recipe - NYT Cooking image

For a festive occasion, a burnished whole duck makes quite an impression — fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don’t use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.

Provided by David Tanis

Total Time 3 hours 30 minutes

Yield 4 servings

Number Of Ingredients 12

1 5- to 6-pound Pekin (Long Island) duck
3 tablespoons kosher salt
1 tablespoon 5-spice powder, preferably homemade (see note)
1 large orange, zested and cut into 6 wedges
1 tablespoon grated ginger
1 tablespoon grated garlic
2 cups orange juice
1 tablespoons honey
2 tablespoons Demerara sugar
2 tablespoons soy sauce
1 2-inch piece of ginger, thickly sliced
3 star anise

Steps:

  • Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
  • Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
  • Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
  • Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.

More about "rib roast cooking times recipes"

ROAST DUCK WITH ORANGE AND GINGER RECIPE - NYT COOKING
For a festive occasion, a burnished whole duck makes quite an impression — fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don’t use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 30 minutes
  • Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.
See details


RIB EYE ROAST RECIPE - FOOD.COM
“The” way to prepare a tasty (and expensive) ribeye roast -- from my mom's aunt. Works for her and works for me on the rare treat that we buy a ribeye roast. The roasts I use are usually 4-6 lbs, but here's an instance where size doesn't matter. I love this recipe because I can prepare it with great ease and convenience, all the while making the best tasting roast ever. For a dinner party, I may start the roast at 2 pm, then with all my extra time put effort into other dishes -- like twice-baked potatoes, salad, and dessert. I have a double oven, so I can prepare my other sides without the forbidden opening of the oven door. If you went to the great expense to buy a ribeye roast, make your roast this way. No butter -- no flour -- no garlic -- certainly no basting. Just follow the simple instructions. I think it's best at medium-rare -- that's pink in the middle but warm. You may use a meat thermometer if you like, but I've never needed to when following the instructions. If you have the "convection" setting on your oven, don't use it. Just use the conventional setting. If you must use the convection setting, you'll need to use a meat thermometer or adjust cooking times as convection will cook the meat faster. I learned the hard way -- conventional oven does a perfect job using the following instructions while convection will make it more medium-done.
From food.com
Reviews 5.0
Total Time 3 hours
Calories 0 per serving
  • If not done to your liking, repeat step 7.
See details


ROAST DUCK WITH ORANGE AND GINGER RECIPE - NYT COOKING
For a festive occasion, a burnished whole duck makes quite an impression — fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don’t use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 30 minutes
  • Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.
See details


RIB EYE ROAST RECIPE - FOOD.COM
“The” way to prepare a tasty (and expensive) ribeye roast -- from my mom's aunt. Works for her and works for me on the rare treat that we buy a ribeye roast. The roasts I use are usually 4-6 lbs, but here's an instance where size doesn't matter. I love this recipe because I can prepare it with great ease and convenience, all the while making the best tasting roast ever. For a dinner party, I may start the roast at 2 pm, then with all my extra time put effort into other dishes -- like twice-baked potatoes, salad, and dessert. I have a double oven, so I can prepare my other sides without the forbidden opening of the oven door. If you went to the great expense to buy a ribeye roast, make your roast this way. No butter -- no flour -- no garlic -- certainly no basting. Just follow the simple instructions. I think it's best at medium-rare -- that's pink in the middle but warm. You may use a meat thermometer if you like, but I've never needed to when following the instructions. If you have the "convection" setting on your oven, don't use it. Just use the conventional setting. If you must use the convection setting, you'll need to use a meat thermometer or adjust cooking times as convection will cook the meat faster. I learned the hard way -- conventional oven does a perfect job using the following instructions while convection will make it more medium-done.
From food.com
Reviews 5.0
Total Time 3 hours
Calories 0 per serving
  • If not done to your liking, repeat step 7.
See details


PRIME RIB COOKING TIMES | COOKING ROAST PRIME RIB | PRIM…
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Dec 13, 2021 · Standing Rib Roast is the ULTIMATE Roast Beef! Also known as Prime Rib, it's the tastiest, juiciest and most tender cut of beef. ... Safe, highly effective cooking method. A quick blast in a hot oven for 20 minutes, then 1.5 hours at a lower temperature. This yields a roast …
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PRIME RIB- COOKING TIMES RECIPE | EPICURIOUS.COM
Sep 28, 2015 · Ingredients. Cooking Time for Rare (120°) (3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325° (4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
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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
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TIPS AND RECIPES FOR COOKING THE ROAST BEEF - THE SPRUCE EATS
Jul 10, 2019 · Plan to purchase one rib per two people, or at least 1/2 pound per person if you want leftovers. Generally, to feed four to six people, look for a 5.5-pound bone-in roast or a 3-pound boneless cut. Don't worry about buying too much as cold roast …
From thespruceeats.com
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STANDING RIB ROAST (PRIME RIB) - RECIPETIN EATS
Dec 13, 2021 · Standing Rib Roast is the ULTIMATE Roast Beef! Also known as Prime Rib, it's the tastiest, juiciest and most tender cut of beef. ... Safe, highly effective cooking method. A quick blast in a hot oven for 20 minutes, then 1.5 hours at a lower temperature. This yields a roast …
From recipetineats.com
See details


PRIME RIB- COOKING TIMES RECIPE | EPICURIOUS.COM
Sep 28, 2015 · Ingredients. Cooking Time for Rare (120°) (3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325° (4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
From epicurious.com
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


TIPS AND RECIPES FOR COOKING THE ROAST BEEF - THE SPRUCE EATS
Jul 10, 2019 · Plan to purchase one rib per two people, or at least 1/2 pound per person if you want leftovers. Generally, to feed four to six people, look for a 5.5-pound bone-in roast or a 3-pound boneless cut. Don't worry about buying too much as cold roast …
From thespruceeats.com
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Jun 09, 2021 · The deliciously tender rib eye roast comes from the beef forequarter, a part of the main muscle of the cow, high on its back. Because this area doesn't get much exercise, the rib eye roast …
From thespruceeats.com
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Mar 29, 2021 · Boneless Rib Roast Cooking Time Chart. Cooking time will depend on the size of the roast: 4 lb. roast: 15 minute sear + 1 hour 40 minutes cook time 5 lb. roast: 15 minute sear + 1 hour 45 minutes cook time 6 lb. roast: 15 minute sear + 1 hour 50 minutes cook time Prime Rib …
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STANDING RIB ROAST RECIPE | MARTHA STEWART
Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast…
From marthastewart.com
See details


TIPS AND RECIPES FOR COOKING THE ROAST BEEF - THE SPRUCE EATS
Jul 10, 2019 · Plan to purchase one rib per two people, or at least 1/2 pound per person if you want leftovers. Generally, to feed four to six people, look for a 5.5-pound bone-in roast or a 3-pound boneless cut. Don't worry about buying too much as cold roast …
From thespruceeats.com
See details


PERFECT RIB EYE ROAST RECIPE - THE SPRUCE EATS
Jun 09, 2021 · The deliciously tender rib eye roast comes from the beef forequarter, a part of the main muscle of the cow, high on its back. Because this area doesn't get much exercise, the rib eye roast …
From thespruceeats.com
See details


EASY BONELESS PRIME RIB RECIPE - BEST BEEF RECIPES
Mar 29, 2021 · Boneless Rib Roast Cooking Time Chart. Cooking time will depend on the size of the roast: 4 lb. roast: 15 minute sear + 1 hour 40 minutes cook time 5 lb. roast: 15 minute sear + 1 hour 45 minutes cook time 6 lb. roast: 15 minute sear + 1 hour 50 minutes cook time Prime Rib …
From bestbeefrecipes.com
See details


STANDING RIB ROAST RECIPE | MARTHA STEWART
Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast…
From marthastewart.com
See details


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