SUNDAY RIB ROAST
Get Ina Garten's Sunday Rib Roast with mustard horseradish, the perfect centerpiece for any holiday party or weekend supper, from Food Network.
Provided by Ina Garten
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
- Preheat the oven to 500 degrees F (see Cook's Note).
- Place the oven rack on the second lowest position.
- Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
- Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
- Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
PERFECT RIB ROAST
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Adjust oven rack to low position and preheat oven to 200 degrees F. Heat a large roasting pan over 2 burners set at medium-high heat. Place roast in hot pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, 6 to 8 minutes.
- Remove roast from pan. Set a wire rack in pan; set roast on rack. Generously season meat with salt and pepper.
- Place roast in oven and roast until a meat thermometer registers 130 degrees for medium-rare, about 3 1/2 hours. If roast is done sooner than you expect, simply turn oven as low as possible (preferably 150 to 170 degrees F) and let stand until ready to serve.
- Transfer roast to a cutting board, with rib bones perpendicular to board. Using a carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast cut side down and carve meat across grain into 3/4 to 1-inch-thick slices. Serve immediately.
JULI'S FOOL-PROOF RIB ROAST
Can't go wrong with this easy roast! It's perfect for holiday dinners with family.
Provided by Juliana Hale
Categories Ribs
Time 2h45m
Yield 10
Number Of Ingredients 11
Steps:
- Let beef stand at room temperature 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir together 2 teaspoons salt, garlic powder, pepper, thyme, and fennel seeds in a small bowl. Put beef, rib side down, on a rack set in a roasting pan. Rub beef with spice mixture.
- Place pan in preheated oven. Roast until an instant-read thermometer inserted into thickest part registers at least 135 degrees F for medium-rare, 1 3/4 to 2 1/4 hours, or 150 degrees F for medium, 2 1/4 to 2 3/4 hours. Transfer beef to a cutting board; let stand, covered with foil, about 15 minutes (do not drain pan).
- Meanwhile, boil potatoes and onion in a pot of salted water 10 minutes. Drain, then sprinkle with remaining 1/2 teaspoon salt.
- Remove rack from roasting pan, add vegetables, and toss to coat with drippings. Return pan to oven and roast until vegetables are browned and tender, 30 to 40 minutes.
- Make Dipping Sauce
- Stir together sour cream, horseradish, and chives in a bowl.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 18.8 g, Cholesterol 91.3 mg, Fat 26.1 g, Fiber 2.5 g, Protein 27.8 g, SaturatedFat 11.6 g, Sodium 575.8 mg, Sugar 1.6 g
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
JULI'S FOOL-PROOF RIB ROAST
Can't go wrong with this easy roast! It's perfect for holiday dinners with family.
Provided by Juliana Hale
Categories Ribs
Time 2h45m
Yield 10
Number Of Ingredients 11
Steps:
- Let beef stand at room temperature 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir together 2 teaspoons salt, garlic powder, pepper, thyme, and fennel seeds in a small bowl. Put beef, rib side down, on a rack set in a roasting pan. Rub beef with spice mixture.
- Place pan in preheated oven. Roast until an instant-read thermometer inserted into thickest part registers at least 135 degrees F for medium-rare, 1 3/4 to 2 1/4 hours, or 150 degrees F for medium, 2 1/4 to 2 3/4 hours. Transfer beef to a cutting board; let stand, covered with foil, about 15 minutes (do not drain pan).
- Meanwhile, boil potatoes and onion in a pot of salted water 10 minutes. Drain, then sprinkle with remaining 1/2 teaspoon salt.
- Remove rack from roasting pan, add vegetables, and toss to coat with drippings. Return pan to oven and roast until vegetables are browned and tender, 30 to 40 minutes.
- Make Dipping Sauce
- Stir together sour cream, horseradish, and chives in a bowl.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 18.8 g, Cholesterol 91.3 mg, Fat 26.1 g, Fiber 2.5 g, Protein 27.8 g, SaturatedFat 11.6 g, Sodium 575.8 mg, Sugar 1.6 g
EASY STANDING RIB ROAST
The rub will form a crust of flavor for the meat.
Provided by SharoninTN
Categories Main Dish Recipes Roast Recipes
Time 1h50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
- Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
- Let rib roast stand for 10 to 20 minutes before carving.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 1.7 g, Cholesterol 107.6 mg, Fat 32.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 12 g, Sodium 3605.1 mg
JULI'S FOOL-PROOF RIB ROAST
Can't go wrong with this easy roast! It's perfect for holiday dinners with family.
Provided by Juliana Hale
Categories Ribs
Time 2h45m
Yield 10
Number Of Ingredients 11
Steps:
- Let beef stand at room temperature 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir together 2 teaspoons salt, garlic powder, pepper, thyme, and fennel seeds in a small bowl. Put beef, rib side down, on a rack set in a roasting pan. Rub beef with spice mixture.
- Place pan in preheated oven. Roast until an instant-read thermometer inserted into thickest part registers at least 135 degrees F for medium-rare, 1 3/4 to 2 1/4 hours, or 150 degrees F for medium, 2 1/4 to 2 3/4 hours. Transfer beef to a cutting board; let stand, covered with foil, about 15 minutes (do not drain pan).
- Meanwhile, boil potatoes and onion in a pot of salted water 10 minutes. Drain, then sprinkle with remaining 1/2 teaspoon salt.
- Remove rack from roasting pan, add vegetables, and toss to coat with drippings. Return pan to oven and roast until vegetables are browned and tender, 30 to 40 minutes.
- Make Dipping Sauce
- Stir together sour cream, horseradish, and chives in a bowl.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 18.8 g, Cholesterol 91.3 mg, Fat 26.1 g, Fiber 2.5 g, Protein 27.8 g, SaturatedFat 11.6 g, Sodium 575.8 mg, Sugar 1.6 g
PRIME RIB - FOOLPROOF
My wife got this recipe from her aunt. This has to be one of the best ways to cook a prime rib. We have always used a 10 to 12 pound prime rib roast and it comes out perfect everytime. The trick is to not open the oven at all. We literally tape the oven closed so the kids won't accidentally peak in on the roast.
Provided by 1hotpotato
Categories Very Low Carbs
Time 5h40m
Yield 1 perfect roast, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Allow roast to sit at room temp for an hour.
- Rinse off the roast and pat it dry.
- Rub olive oil and minced/crushed garlic over the entire roast.
- Sprinkle the roast with salt and pepper.
- Bake uncovered for 1 hour at 375.
- DO NOT OPEN THE OVEN.
- Turn off the oven.
- Keep roast in the oven for 4 hours. DO NOT OPEN THE OVEN.
- After the 4 hours, turn the oven back on to 375 and cook for an additional 30 minutes for rare-medium rare.
Nutrition Facts : Calories 3389, Fat 307.2, SaturatedFat 125.7, Cholesterol 662.3, Sodium 2807.5, Carbohydrate 1.7, Fiber 0.3, Protein 144.6
JULI'S FOOL-PROOF RIB ROAST
Can't go wrong with this easy roast! It's perfect for holiday dinners with family.
Provided by Juliana Hale
Categories Ribs
Time 2h45m
Yield 10
Number Of Ingredients 11
Steps:
- Let beef stand at room temperature 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir together 2 teaspoons salt, garlic powder, pepper, thyme, and fennel seeds in a small bowl. Put beef, rib side down, on a rack set in a roasting pan. Rub beef with spice mixture.
- Place pan in preheated oven. Roast until an instant-read thermometer inserted into thickest part registers at least 135 degrees F for medium-rare, 1 3/4 to 2 1/4 hours, or 150 degrees F for medium, 2 1/4 to 2 3/4 hours. Transfer beef to a cutting board; let stand, covered with foil, about 15 minutes (do not drain pan).
- Meanwhile, boil potatoes and onion in a pot of salted water 10 minutes. Drain, then sprinkle with remaining 1/2 teaspoon salt.
- Remove rack from roasting pan, add vegetables, and toss to coat with drippings. Return pan to oven and roast until vegetables are browned and tender, 30 to 40 minutes.
- Make Dipping Sauce
- Stir together sour cream, horseradish, and chives in a bowl.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 18.8 g, Cholesterol 91.3 mg, Fat 26.1 g, Fiber 2.5 g, Protein 27.8 g, SaturatedFat 11.6 g, Sodium 575.8 mg, Sugar 1.6 g
More about "julis fool proof rib roast recipes"
PRIME RIB BEEF ROAST RECIPE - JULIA'S …
From juliassimplysouthern.com
4.3/5 (3)Total Time 2 hrs 5 minsCategory DinnerCalories 298 per serving
- Be sure to take the beef rib roast out of the refrigerator 45 minutes to 1 hour prior to cooking so that it comes to room temperature.
- Liberally salt and pepper all sides of the meat. You'll want to add a little more seasoning than you might think. Don't worry it's not going to be too salty and that pepper will create a nice crust as it cooks. In the photo above you can see the salt crystals and pepper.
EASY, NO-FUSS PRIME RIB | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
FOOLPROOF STANDING RIB ROAST | PAULA DEEN
From pauladeen.com
PRIME RIB ROAST (THE BEST) | RICARDO
From ricardocuisine.com
BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)
From downshiftology.com
JULI'S FOOL-PROOF RIB ROAST RECIPE - RECIPESFULL.NET
From recipesfull.net
JULI'S FOOL-PROOF RIB ROAST - EASY COOK FIND
From easycookfind.com
JULI’S FOOL-PROOF RIB ROAST – CHEF MATTHEW
From chefmatthew.com
JULI'S FOOL-PROOF RIB ROAST | RECIPE | PRIME RIB RECIPE, RIB RECIPES ...
From pinterest.ca
JULI'S FOOL-PROOF RIB ROAST RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
JULI'S FOOL-PROOF RIB ROAST | PUNCHFORK
From punchfork.com
BONE IN PRIME RIB ROAST RECIPE | STEAK UNIVERSITY
From mychicagosteak.com
JULI’S FOOL-PROOF RIB ROAST – MAMAMIA RECIPES
From mamamiarecipes.com
You'll also love