Prime Rib Recipe

Prime Rib Recipe

A garlic-crusted Prime Rib Recipe with a trusted method for juicy, melt-in-your-mouth tender prime rib roast. How to trim, tie and cook a standing rib roast. Serve with Horseradish Sauce if desired.

Prep: 15min

Total: 120min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 823 kcal, Carbohydrate 1 g, Protein 36 g, Fat 74 g, Saturated Fat 30 g, Cholesterol 160 mg, Sodium 796 mg, Fiber 0.1 g, Sugar 0.02 g, unSaturated Fat 36 g, servingSize 1 serving

Ingredients:

• 7 lb beef prime rib (bone-in)
• 3 1/2 tsp sea salt (divided)
• 1/2 Tbsp black pepper (freshly ground)
• 1 tsp fresh rosemary leaves, minced (from 1 sprig or 1/2 tsp dried rosemary)
• 1/2 tsp fresh thyme leaves, mnced (from 1-2 sprigs, or 1/4 tsp dried thyme)
• 6 garlic cloves (finely chopped)
• 3 Tbsp extra light olive oil

Instruction:

1. Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.

Prime Rib

There might not be a main course that’s more special at Christmastime than a perfectly cooked piece of roast beef. Try Ree Drummond’s easy recipe for prime rib.

Prep: 15min

Total: 1h15min

Yield: 12 serving(s)

Ingredients:

• 1 whole rib eye roast (you can use boneless or bone-in prime rib) about 14 pounds
• 4 tbsp. olive oil
• 1/2 c. kosher salt
• 4 tbsp. tri-color peppercorns (or any peppercorns)
• 3 sprigs rosemary
• 3 sprigs thyme
• 1/2 c. minced garlic

Instruction:

1. Preheat oven to 500°F.
2. Cut rib loin in half (roast halves separately for more controlled/even cooking.)
3. Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
4. Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.) NOTE: If you’d like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don’t let it cook past medium rare! **USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***
5. Remove from oven and let rest at least 20 minutes before slicing.

Prime Rib

This prime rib recipe is juicy, full of flavor, and not at all difficult to make for your holiday dinner. It will be perfect every time with this technique.

Prep: 10min

Total: 3h10min

Yield: 12 serving(s)

Nutrition Facts: calories 611 Calories, Fat 53 g, Saturated Fat 22 g, Trans Fat 0 g, Cholesterol 134 mg, Sodium 443 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 31 g

Ingredients:

• 1 standing rib roast (about 1/2 pound per person)
• 1 tbsp. kosher salt
• 2 tsp. black pepper
• 1 bunch fresh rosemary

Instruction:

1. Remove rib roast from packaging and place in a roasting pan. Let come to room temperature about 30 minutes. Preheat oven to 450º.
2. Generously cover all sides of rib roast with salt and pepper. Place roast in a roasting pan fat-side up. Arrange half the rosemary in the bottom of the pan around the roast.
3. Roast 30 minutes, then reduce heat to 350º and cook 1 hour 30 minutes more for medium rare. (Plan on about 15 minutes per pound.)
4. Remove roast from oven, cover with foil, and let rest 20 minutes.
5. To serve, slice along ribs to remove them, then separate each rib and put them aside. Slice the roast crossways against the grain. Serve on a platter with the ribs and remaining half fresh rosemary.

How to Cook a Perfect Prime Rib | Chef Jean-Pierre

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