WHAT RESTAURANTS HAVE PRIME RIB RECIPES

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RESTAURANT-STYLE PRIME RIB RECIPE: HOW TO MAKE IT



Restaurant-Style Prime Rib Recipe: How to Make It image

I have served this recipe to people visiting the U.S. from all over the world and to dear friends, family and neighbors. It is enjoyed and raved about by all. It makes an excellent main dish for a Christmas feast. —Kelly Williams, Forked River, New Jersey

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 10 minutes

Prep Time 10 minutes

Cook Time 02 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 8

1 bone-in beef rib roast (4 to 5 pounds)
1/4 cup kosher salt
2 tablespoons garlic powder
2 tablespoons dried rosemary, crushed
2 tablespoons wasabi powder
2 tablespoons butter, softened
1 tablespoon coarsely ground pepper
1 teaspoon herbes de Provence

Steps:

  • Preheat oven to 350°. Place roast, fat side up, on a rack in a foil-lined roasting pan. In a small bowl, mix salt, garlic powder, rosemary, wasabi powder, butter, pepper and herbes de Provence; pat onto all sides of roast., Roast 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 311 calories, FatContent 18g fat (8g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 1624mg sodium, CarbohydrateContent 5g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 31g protein.

HORSERADISH AND SALT-CRUSTED PRIME RIB RECIPE - FOOD NETW…



Horseradish and Salt-Crusted Prime Rib Recipe - Food Netw… image

Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.

Provided by Tyler Florence

Categories     main-dish

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

1 (3-rib) prime rib beef roast, about 6 pounds
4 red onions, halved
4 carrots, cut in chunks
4 parsnips, cut in chunks
2 heads garlic, halved
1/2 cup prepared horseradish
5 garlic cloves, finely chopped
2 sprigs fresh rosemary, chopped
4 sprigs fresh thyme, chopped
1/2 cup kosher salt
2 tablespoons freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling

Steps:

  • Preheat oven to 325 degrees F.
  • Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat and save the fat for Yorkshire pudding.

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