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
THE BEST PRIME RIB
For our Sunday roast, we went with a foolproof reverse sear method - cooking the roast low and slow then finishing with an incredibly high heat - to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface which allows the high heat to crisp it up nicely. And a long cooking time with a low, gentle heat avoids the gray band of overcooked meat that usually happens when you sear first.
Provided by Food Network Kitchen
Categories main-dish
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
- Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
- Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
- Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.
PRIME RIB ROAST
This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.
Provided by Sam Sifton
Categories brunch, dinner, easy, lunch, roasts
Time 4h15m
Yield Serves 10 to 12
Number Of Ingredients 5
Steps:
- Remove the roast from the refrigerator 2 or 3 hours before cooking.
- Preheat oven to 450.
- Rub butter on the cut ends of the roast.
- Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
- Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 80 milligrams, Sugar 0 grams, TransFat 0 grams
PRIME RIB ROAST A FOOL PROOF METHOD
PRIME RIB, King of all Beef!! It's really so simple to cook a perfect prime rib. This is a family favorite that shouldn't have to wait for a holiday. I have 2 fool proof methods that are easy to follow and both work perfectly.
Provided by Everything Tasty Ki
Categories Meat
Time 1h5m
Yield 1 slice, 5-10 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts :
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
FOOL PROOF PRIME RIB ROAST
I found this recipe from Paula Deen and absolutely love it. It is the only way to cook a rib roast
Provided by KAREN GATES @Clayhen
Categories Beef
Number Of Ingredients 1
Steps:
- Allow roast to stand at room temperature for at least 1 hour.
- Preheat the oven to 375°F Rub roast with House Seasoning;Paula Deen House Seasoning (use 1 T) 2 tablespoons kosher salt 1/2 tablespoon fresh ground black pepper 1/2 tablespoon garlic powder OR use 1 Tablespoon Johnny's seasoning
- Place roast on a rack in the pan with the rib side down and the fatty side up.
- Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 2-3 hours. (I give a range because I have had roasts perfect to a bit over-cooked. I would check temperature after 2 hours--don't go over 125°F in final cooking cycle because it will rise another 10 degrees or so during resting phase).
- About 30 to 40 minutes before serving time, turn oven to 375°F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
- Cover with foil and let stand for 15 minutes before cutting.
- In order to satisfy everyone with prime rib. Cook it rare. If anyone wants it done medium, dip their slice in a pot of simmering au jus for 1 minute
FOOLPROOF STANDING PRIME RIB ROAST (PAULA DEEN)
This is from Paula Deen of Food TV and is what I fixed for Christmas Dinner 2005. I was tempted to open the oven to check how things were going, but I resisted...waiting until it had cooked 40 minutes at the final stage of cooking. I had a 9+ pound roast and the final temperature at that point was 129°F. It was wonderful! I'd definitely cook it the same way again. See Recipe #57340 for seasoning.
Provided by SharleneW
Categories Roast Beef
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Allow roast to stand at room temperature for at least 1 hour.
- Preheat the oven to 375°F.
- Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up.
- Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 2-3 hours. (I give a range because I have had roasts perfect to a bit over-cooked. I would check temperature after 2 hours--don't go over 125°F in final cooking cycle because it will rise another 10 degrees or so during resting phase).
- About 30 to 40 minutes before serving time, turn oven to 375°F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
- Cover with foil and let stand for 15 minutes before cutting.
- Note: I learned from a chef a trick for satisfying everyone with prime rib. Cook it rare. If anyone wants it done medium, dip their slice in a pot of simmering au jus for 1 minute.
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- 4-5 hours prior to cooking the prime rib roast, remove it from refrigeration; unwrap the roast from all packaging. Combine the granulated garlic, granulated onion, and black pepper with the seasoned salt in a small bowl. Using your fingertips, rub spice blend over every area of the roast.Let the rib roast rest on the counter to remove the chill from the roast. PLEASE DO NOT SKIP THIS STEP - IT IS ESSENTIAL FOR THE SUCCESS OF THE CLOSED-OVEN METHOD FOR COOKING PRIME RIB IN THIS RECIPE.
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- Mix up 1 tablespoon + 1 teaspoon each of onion salt, seasoned salt, and garlic powder, for a total of 1/4 cup of seasoning mix.
- Pat the seasoning mix on both ends of the roast as well as the fat side. (The salt may not stick as well on the fat side, but don’t worry about it.)
- Set the seasoned roast on a roasting rack, bone-side down and fat-side up. Place the rack in a large roasting pan, and insert your meat thermometer into the middle of the roast.
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