RIBEYE ROAST PRIME RIB RECIPE RECIPES

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STANDING RIB ROAST RECIPE | BOBBY FLAY | FOOD NETWORK



Standing Rib Roast Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 8 servings

Number Of Ingredients 7

1 (6-rib) standing rib roast
Vegetable oil
Salt and freshly ground black pepper
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried sage
Garlic cloves

Steps:

  • Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down.
  • Brush the meat with oil to keep it moist and from sticking to the grates. Sprinkle generously with salt and pepper and the dried herbs. Make slits in the meat with a sharp knife and insert the garlic cloves.
  • Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees F.
  • Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
  • Let the meat rest before carving.

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.

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