Special Occasion Scrumptious Prime Rib Recipes
SPECIAL OCCASION SCRUMPTIOUS PRIME RIB
This prime rib is absolutely scrumptious! My mother has made it for years and it is now my family's traditional Christmas dinner. It is so, so easy to prepare and yet tastes like it was cooked by a gourmet chef in a world-class dining establishment. Most people think that prime rib is complicated to make, yet it is much easier to make than a turkey! The secret to this yummy recipe is the searing time - it makes the roast turn out wonderfully tender on the inside, with a perfect crisp on the outside! Rib roast is a bit expensive, but it is truly worth every penny, and perfect for holidays and special occasions! Don't let the process of placing the garlic slices in the slits throughout the roast put you off - it is really quite easy and quick to do, and it adds great flavor to the roast (the garlic is not overpowering at all). I always buy it with the ribs still attached because it is more flavorful that way, but a boneless roast is a bit easier to slice - either way is fine! A good prime rib is always cooked rare or med-rare, but never well-done. Enjoy this mouth-watering special special occasion treat!
Provided by Helping Hands
Categories Roast Beef
Time 1h38m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Remove roast from fridge and let stand at room temp for one hour before cooking. Preheat oven to 500°F.
- Slice 16 small slits with sharp knife throughout roast. Slice 16 small slivers of garlic. Carefully insert garlic slivers in slits, squeezing meat together after placing garlic slivers. Combine salt and pepper to taste and rub roast with mixture.
- Place on rack in roasting pan, fat side up. NEVER ADD WATER OR ANY LIQUID. Place in 500°F oven for 20 to 25 minutes, or until meat is well-browned. Reduce heat quickly to moderate (325°F) for reminder of roasting time.
- In reckoning roasting time, include searing period. COOKING TIME: RARE to MED-RARE: 18 minutes per pound (this will turn out rare; leave roast in for a few more minutes for med-rare); MEDIUM: 22 minutes per pound: WELL-DONE: 27 minutes per pound.
- Remove from oven and cover loosely with foil. Allow to stand for a full 15 minutes to allow juices to settle. Carve and serve.
- NOTE: IF YOU COOK THIS ROAST IN A CONFECTION OVEN, BE SURE AND SKIP THE SEARING PROCESS (20-25 MINUTES OF HIGH OVEN TEMP OF 500°F), AS IT WILL OVERCOOK THE MEAT.
DELICIOUS AND EASY PRIME RIB
Succulent, medium-rare, and tender, this prime rib melts in your mouth. Very easy to make and a Christmas Eve fave.
Provided by Cindy Meade Leventhal
Categories Main Dish Recipes Roast Recipes
Time 4h
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice several slits into the top of prime rib; push garlic cloves into slits. Coat prime rib with olive oil and season with salt and pepper. Arrange rosemary sprigs and thyme sprigs atop prime rib and place in a roasting pan.
- Bake in the preheated oven until browned on the outside and pink in the center, 3 1/2 to 4 hours. An instant-read thermometer inserted into the center should read at least 125 degrees F (52 degrees C). Allow prime rib to rest 15 minutes before slicing.
Nutrition Facts : Calories 447.3 calories, Carbohydrate 1.7 g, Cholesterol 85.4 mg, Fat 38.8 g, Fiber 0.7 g, Protein 21.7 g, SaturatedFat 15.9 g, Sodium 338.1 mg
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