Time 2h40m Yield 12 Number Of Ingredients 4 Steps:
Preheat the oven to 500 degrees F (260 degrees C). Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover. Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.
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.
Time 2h40m Yield 12 to 18 servings Number Of Ingredients 13 Steps:
Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside. Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands. Roast the beef 45 minutes for the first stage. Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.) Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you’re ready to serve, carve it into slices of your preferred width. Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they’re totally combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it’s nice and smooth, then refrigerate until the prime rib is ready. After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs and excess salt from the drippings. Pour the remaining drippings into a separate container. They should be speckled and lovely! Pour a small amount (about 1/2 teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke. Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full. Bake 13 to 14 minutes, or until they’ve “popped” about as much as they can pop. Serve them in a basket with a pretty napkin right next to the prime rib.
Time 4h Yield 6 servings Number Of Ingredients 7 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.
Time 2h35m Yield 12 servings. Number Of Ingredients 5 Steps:
In a small bowl, combine the first four ingredients; rub half over the roast. Place roast in a large resealable plastic bag; seal and refrigerate overnight, turning often. Cover and refrigerate remaining marinade., Drain and discard marinade. Place roast fat side up in a large roasting pan; pour reserved marinade over roast. Tent with foil. Bake at 350° for 1 hour. Uncover and bake 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing.
Time 2h5m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan. Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound. May be served with Horseradish sauce.
Number Of Ingredients 5 Steps:
Place oven rack on lower level. Preheat oven to 450 degrees. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place short ribs in pan. Cook 20 minutes. Reduce oven temperature to 325 degrees, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn’t, return it to oven; check temperature at 10-minute intervals. Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups. Pour fat and all dark drippings out of pan into a fat separator; set aside. Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids. Serve the juices warm with the prime rib.
Time 1h40m Yield 8 Number Of Ingredients 7 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.
Time 2h35m Yield 4-5 serving(s) Number Of Ingredients 14 Steps:
Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce). Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder. Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat. In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine. Add in chopped onions; mix well. Pour the sauce over ribs, and mix with your hands to coat the ribs. Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired). Delicious!
Yield 8 servings Number Of Ingredients 3 Steps:
On a cutting board, thoroughly blot the prime rib with paper towels to absorb any moisture. Generously season the prime rib all over with salt and pepper. Place the prime rib in dish with tall sides and set in the refrigerator uncovered to rest for at least 2-4 hours, or overnight. Transfer the prime rib to a roasting rack set inside a roasting pan and let come to room temperature for 1 hour before roasting. Preheat the oven to 450˚F (230˚C). Roast the prime rib for 30 minutes. Reduce the oven temperature to 325˚F (160˚C). Continue roasting the rib for 11 minutes per pound, until the internal temperature of the roast reaches 120˚F-125˚F (45-50˚C), for medium rare. Remove the rib from the oven, tent with foil, and let rest for 30 minutes. Transfer the roast to a cutting board and carve. Enjoy!
