RIB SMOKING RECIPE RECIPES

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RESTAURANT-STYLE PRIME RIB ROAST RECIPE | ALLRECIPES



Restaurant-Style Prime Rib Roast Recipe | Allrecipes image

This rib roast recipe took years to formulate. It makes the most out of this cut of meat. It is perfect for any special occasion.

Provided by Barbara Conrad

Categories     Roasts

Total Time 5 hours 40 minutes

Prep Time 10 minutes

Cook Time 2 hours 0 minutes

Yield 1 prime rib roast

Number Of Ingredients 8

1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast)
¾ cup all-purpose flour
2 teaspoons freshly ground black pepper
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon celery seed

Steps:

  • Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.
  • Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
  • Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture.
  • Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done.
  • When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.

Nutrition Facts : Calories 870.4 calories, CarbohydrateContent 5.7 g, CholesterolContent 170.6 mg, FatContent 73.4 g, FiberContent 0.4 g, ProteinContent 43.5 g, SaturatedFatContent 31.1 g, SodiumContent 457.8 mg, SugarContent 0.1 g

SHORT RIB RAGU WITH PAPPARDELLE AND PECORINO ROM…



Short Rib Ragu with Pappardelle and Pecorino Rom… image

Provided by Bobby Flay

Categories     main-dish

Total Time 4 hours 15 minutes

Prep Time 30 minutes

Cook Time 3 hours 45 minutes

Yield 4 servings

Number Of Ingredients 20

2 tablespoons vegetable oil
3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs
Salt and freshly ground pepper
1 dried bay leaf
2 sprigs fresh rosemary
5 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
4 small carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 medium shallots, diced
1 tablespoon all-purpose flour
2 tablespoons tomato paste
1/2 cup ruby port
2 cups red wine, such as cabernet
1/2 head garlic, cloves separated and peeled
3 1/2 cups homemade beef stock
1 pound pappardelle or other long, flat pasta
Chopped parsley
Grated Pecorino Romano, for garnish

Steps:

  • Heat oven to 325 degrees F.
  • Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
  • Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside.
  • Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
  • Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.
  • Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
  • Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.
  • Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.

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Category main-dish
  • Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.
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