The Best Prime Rib Recipes

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:

• 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.

Steps:

• In seperate bowl mix soy sause, worteshire, minced garlic cloves, liquid smoke, pepper, salt, pineapple tidbits, onion salt and brown sugar.
• Mix it all together well so it makes a good brine.
• Take your prime rib and a fork and stab the top of it so you have holes about 1/4 inch apart and 1/2 inch deep.
• Preheat oven to 350 degrees.
• Baste the prime rib real good with mixture.
• Put in oven for approx.
• 20 min.
• on 350 degrees.
• Re-baste the hole prime rib and turn down to 300 degrees.
• Cook approx.
• 10-15 minutes per pound.
• When done pull out and let stand 15 min.
• before cutting to allow juices to flow evenly back into the whole prime rib.
• It is an awesome prime rib from top to bottom.
• It give the outside a smoked sweet taste you won't get enough trust me.

Steps:

• 1. Preheat the oven to 500.
• 2. When purchasing a roast, purchase one rib per person if you're having "MEAT DAY". If your serving it with sides, you should probably have about 3/4 pound per person. Be sure to ask your guests how big they want their piece when you cut it. I don't usually serve it with the bone (it takes up too much room on the plate.
• 3. Prepare the Roast by inserting slivers of Garlic all around, oil, then rub lots of Salt, Pepper, and Blacken into the meat, lay the sliced onions on top after you have placed it on a rack in a baking dish. Insert a meat thermometer into the thickest part of the meat in such a way that you will be able to see it through the window in the door without having to open it.
• 4. Place the meat in the oven for 20 minutes then turn down to 275 deg., without opening the door. Cook an additional 1 3/4 hours or until the meat thermometer reads 110 - 120 degrees, 110 degrees will give you a rare roast, pictured, and 120 degrees will end up med rare. If you like well done meat, don't waste your money on a prime rib, purchase a chuck or a top round and make a pot roast out of it.
• Cooking time should not change because you have a larger piece of meat, because, although the meat will be longer, the diameter will usually remain about the same. This timing works good for a roast that is 6" - 7" in diameter.
• 5. This temperature (120 degrees) makes for a medium rare roast. Remember, don't cook it rare because it'll be quite tough.
• 6. Take the roast out of the oven and let it rest for 20-30 minutes loosely covered with alum. foil; this allows the roast to finish cooking and the juices to re-distribute. Don't worry about letting it rest too long because there isn't such a thing with Prime Rib (it's usually served at room temperature). Letting it rest, covered, lets it finish cooking. If you leave the thermometer in, you'll notice that it will actually go up about 10 degrees. If you wish to make gravy (sauce), you can set the meat on a separate platter, cover with aluminum foil, and use the pan drippings for the base of a sauce.
• 7. If you don't have a rack to place the meat on, you can use rough cut carrots and onions. Make sure you spray some Pam on the pan prior to putting the vegetables inches Later, you can place these vegetables into the pot you're making the gravy in, and grind them up with an immersion blender to become part of the gravy / sauce.