Christmas Prime Rib Recipes

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

Steps:

• Add 2 tablespoons of the oil to a heavy-bottomed skillet over medium heat. Add the onions, bell peppers, garlic and tomatoes. Saute until soft and translucent, about 3 minutes. Season with the cumin, salt and pepper. Let cook until starting to form a sauce-like consistency, 3 to 5 minutes. Add 1/2 cup of the enchilada sauce and reduce the heat to low. Add the prime rib and cook until heated through.
• In a separate pan, heat the remaining 2 tablespoons oil over medium heat. Once the oil is hot, slowly dip each tortilla into the oil for a few seconds until pliable. Spoon 1/4 cup of the prime rib mixture into each tortilla and roll into an enchilada. Reserve on large platter and repeat with the remaining tortillas until there are 8 enchiladas. Spoon the remaining enchilada sauce over half of the rolled tortillas. Spoon the chile verde sauce over the remaining half of the rolled tortillas. Garnish the platter with the sour cream, scallions and cilantro.

Steps:

• remove prime rib from cooler 1 1/2 hours before cooking
• place prime rib fat side up on a roasting rack.
• season with sea salt, fresh cracked pepper and garlic.
• insert meat thomemeter into center of prime rib.
• sear @450 for 16 minutes or 8 minute per side.
• reduce heat to 300 degrees.
• cook until internal tempereatue reaches 125 degrees or.
• 2 - 2/12 hours for rare or 18-20 min per pound.
• remove from oven.
• meat will continue cooking during resting phase.
• let stand 25 minuets before carving.
• serve with horseradish sauce.