Perfect Prime Rib Everytime 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:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Place prime rib in a roasting pan, fat-side up.
• Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.

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.
• Tip*.
• Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever see.

Steps:

• 1. Let the roast rest at room temperature for 3 hours, this will ensure even cooking and help you estimate the cooking time better.
• 2. I cut the ribs away from the roast and tie them back with cooking string. This makes it easier to cut when it's done but you do not need to do this.
• 3. Place the roast in a shallow pan, you do not need a rack -- hence "standing rib roast"!
• 4. Generously season the roast with Lawry's Salt, it's the best. You may use salt and ground pepper if you prefer.
• 5. Start at a high heat of 500 degrees for 15 minutes, turn the oven down to a lower temperature of 325 degrees for the remainder of the cooking time. As long as you have the thermometer in the meat, you will not over cook it. If your oven only goes to 450 degrees, that will work fine. Insert the thermometer from the side, it will be easier to find the center without hitting the ribs.
• Allow 13-15 minutes per pound for rare, 15-17 minutes per pound for medium rare. Use the guide below to set your thermometer, this is not a cut of meat to guess when it's done.
• 6. Take the roast out of the oven when the desired temperature is reached. Air on the rare side. Cover with foil and allow to rest for 20 minutes and it will continue to cook.
• Set the meat thermometer to the following:.
• Rare, 115.
• Medium Rare, 120 (used above)
• Medium, 125.
• Medium Well, 130.
• Let the meat rest for 15-20 minutes before carving to allow the juices to distribute back into the meat.
• If you don't have a meat thermometer, here is another fool proof method. This is called Millie's Method! Cook the roast in a 500 degree oven for 5 minutes per pound (for medium rare) and than shut the oven off and let it cook for 1 full hour. It's very important to not open the oven during this time. Let the meat rest before carving.

Steps:

• Remove meat from refrigerator 30 min. before ready to roast. Heat oven to 500°F. Use boning knife to remove rack of rib bones, in one large piece, from meat, carefully cutting along edges of meat to remove the bones.
• Place rack of bones on center of foil-covered rimmed baking sheet. Combine salt and 1-1/2 tsp. pepper; sprinkle onto meat. Place meat, cut side down, on bones. Roast 20 min.
• Remove meat from oven. Reduce oven temperature to 325°F. Mix mayo, garlic, rosemary and mustard until blended; spread onto meat. Sprinkle with bread crumbs; press crumbs gently into mayo mixture to secure.
• Roast meat an additional 1-1/2 hours to 1 hour 40 min. or until meat registers at 135°F for medium-rare doneness (or 145°F for medium doneness) when meat thermometer is inserted into thickest part of meat.
• Remove meat from oven; cover loosely with foil. Let stand 15 min. (Temperature of meat will continue to rise 5°F to 10°F as it stands.) Meanwhile, cook mushrooms and shallots in large nonstick skillet on medium-high heat 8 to 10 min. or until mushrooms are golden brown, stirring occasionally. Deglaze skillet with wine; cook 3 to 4 min. or until most of the wine is evaporated. Add beef broth, gravy and remaining pepper; stir. Cook and stir 2 to 3 to min. or until heated through.
• Cut meat into 1/4-inch-thick slices. Serve with the mushroom gravy.

Steps:

• Preheat oven to 550F degrees.
• Make a rub of salt, pepper, and garlic powder.
• Apply to meat.
• Place meat in a shallow roasting pan fat side up. Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
• Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
• At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time. Works the same with roast beef.
• Try it you won't be disappointed.