Helenes Seductive Prime Rib Recipes

Steps:

• Preheat broiler. Line bottom portion of broiler pan with foil for easy clean up. Spray top rack lightly with cooking spray.
• Season ribs with garlic salt and pepper. Broil for 5 to 6 minutes, turn and broil for an additional 5 to 6 minutes. Place browned ribs in slow cooker.
• In a mixing bowl, stir together remaining ingredients. Pour sauce mixture over ribs. Move ribs around to make sure they are all coated. Cover and cook on High setting for 3 to 4 hours or Low for 8 hours.
• With tongs, remove ribs from slow cooker and let cool slightly before cutting into individual rib pieces. Skim grease from sauce. Serve ribs with sauce on the side.

Steps:

• Remove the rost from the refrigerator 2-4 hours before cooking. This should be at room temperature.
• Preheat oven to 500 degrees.
• Put roast in shallow roasting pan, fat side up.
• Sprinkle with flour and rub flour into the fat.
• Season with salt and lots of fresh ground pepper.
• Put roast in hot oven and bake according to weight, about 5 minutes per pound. For a 4-1/2 - 5 pound roast 25-30 minutes; for an 8-9 pound roast 40-45 minutes; for an 11-12 pound roast 55-60 minutes.
• When cooking time is finished, turn off the oven.
• DO NOT OPEN OVEN DOOR AT ANY TIME.
• Allow roast to remain in oven until oven is lukewarm, about 2 hours.
• This method of cooking the prime rib will ensure a crunchy brown outside, and the internal heat will be suitable for serving (yum!) medium rare beef for as long as 4 hours.

Steps:

• Place Reynolds® Oven Bag in roasting pan at least 2 inches deep.
• Combine wine, shallot, olive oil, Worcestershire sauce, garlic, flour, rosemary, sage, thyme, salt, and black pepper in bag. Gently knead to combine. Add beef rib roast to bag. Close bag with tie (found inside package).
• Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
• Preheat oven to 325 degrees F.
• Cut six 1/2-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in pan.
• Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
• Roast until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Let stand in oven bag for 15 minutes. (The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium.) Carefully cut open top of oven bag. Remember: Always support bag with pan.
• Transfer meat to a cutting board for carving. Carefully drain juices from oven bag into baking dish; toss bag. Skim excess fat from the juices. Stir in butter, if desired. Serve hot pan juices over sliced meat.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover.
• Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.

Steps:

• Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• Preheat the oven to 500 degrees F (260 degrees C).
• Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
• Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

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:

• 1. Preheat oven to 350 degrees. To make the marinade: Add the garlic, honey, mustard and lemon juice to beef stock, stir well. Now add the ketchup, BBQ sauce, Worcestershire sauce and the dried herb mixture, making sure to blend well.
• 2. Place the prepare ribs in a pan, brush with olive oil and season with salt and pepper and Bake for 1 hour.
• 3. Pour the marinade over the ribs and bake for 45 minutes. (or until cooked to your preference)