Prime Rib Recipes
Spice-Rubbed Prime Rib
3 cloves garlic, minced
1 tablespoon kosher salt
2 teaspoons coarsely ground black pepper
2 teaspoons chopped fresh thyme (or rosemary)
2 teaspoons crushed fennel seeds
11/2 tablespoons olive oil
3-bone standing rib roast (6 to 7 pounds), chine bones removed
Crush the garlic with the salt in a mortar and pestle or mix it well in a small bowl. Mix in the pepper, thyme or rosemary, fennel seeds, and olive oil. Rub all over the roast, especially in any spaces between the meat and bones. Let the rub sit on the roast for at least 1/2 hour and up to 24 hours, refrigerated and loosely covered. (After being refrigerated, let the meat come to room temperature for 1 hour before roasting.)
Heat the oven to 450°F. Lay the roast, bone side down, in a large shallow roasting pan and roast for 15 minutes. Turn the oven down to 350°F without opening the door. After about 45 minutes (or after 1 hour for a 5-bone roast), check the temperature of the roast by inserting the instant-read meat thermometer in the direct center of the roast. If it isn?t 115°F, continue roasting, checking every 15 minutes or so, until it reaches 115°F. This temperature will give you a mostly rare roast, except for the end cuts, which will be medium-rare to medium. You can roast it to 120° to 125°F if you want medium-rare meat, but be careful not to overcook it. Remove from the oven and cover loosely with foil. Let the roast rest for at least 15 and up to 45 minutes. During this time, the temperature will rise another 5° to 10°F and the juices within the roast will be redistributed. Carve (see the sidebar at top right) and serve.
Roasted Prime Rib
#1 (3 lb) box of morton kosher salt
4-6 lbs prime rib roast
Slowly add a little of the water to the Kosher salt and stir; then add a little more water and stir. Continue until the salt becomes the consistency of "snow" so that you can "pack" it on the roast and it sticks like snow (Sometimes you may need a little more or less of the water) -- YOU DO NOT WANT TO DISSOLVE THE SALT.
Pat some of the salt mixture in a foil-lined pan in a rectangle big enough to put the roast on.
Place the roast on the salt and pat the remaining salt mixture on the roast, covering completely.
Inset a meat thermometer.
Bake at 425 degrees for about 2 hours.
(140 degrees for rare, 160 for medium).
Remove the roast when the thermometer registers 5 degrees BELOW desired doneness.
CRACK AND REMOVE ALL OF THE SALT CRUST.
Prime rib with horseradish cream
Prime rib
1 (4-rib) beef rib roast, chine bone removed, about 7
1/2 lbs.
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
Horseradish cream
1/2 cup sour cream
2 tablespoons grated fresh horseradish root or prepared horseradish
2 teaspoons chopped shallots
1 teaspoon white balsamic or white-wine vinegar
Arrange oven rack in lower third of oven. Heat oven to 325 degrees F.
Trim beef rib roast of excess fat, leaving a thin layer. Rub the roast with salt, pepper and thyme. Arrange roast, rib bones down, in large shallow roasting pan. (Do not add water or cover pan.) Insert an ovenproof-dial meat thermometer so tip is centered in thickest part of rib roast, not resting in fat or touching the bone. (This thermometer will remain in the roast during the entire roasting time.)
Roast 2 hours 15 minutes, or until the meat thermometer's temperature reaches 130 degree F. (If you're using an instant-read thermometer, insert the metal shaft into the thickest part of the roast, at least 2 inches into the meat. Let stand 20 seconds.)
Transfer roast to a carving board, and tent loosely with foil. Let stand 15 minutes. (Temperature will continue to rise 5 to 10 degrees to reach 135 degrees F.) Makes 10 servings.
Make horseradish cream: Meanwhile, combine all ingredients in small bowl. Refrigerate.
Prime Rib
1 Rib Roast (4-5 ribs or about 10-12 lbs.)
2 tsp. garlic
2 tsp. salt
1 tsp. black pepper
1 tsp. oregano
When you order your roast from the market, make sure to talk to the butcher and tell him that you want the small end of the Prime. The larger end comes from the front shoulder area and is tougher than the smaller more tender end. The bones are also smaller so you get more beef for your buck! Also, ask the butcher to trim the backbone (chine) off the roast and leave the rib bones still connected.
Lay the roast rib bone side down and carefully trim the fat that layers the top of the meat. Start your cut from the narrow end (the tail) to the thicker (eye) side. You want to leave this fat strip connected to the meat at the eye side. Roll the fat layer back and sprinkle the meat with your spices. Roll the fat layer back onto the roast. This will protect your roast from the higher oven temperatures and also keep it moist and tender
Place Roast bone side down in a hot pre-heated oven at 450 degrees F. for 15 minutes.
Reduce the oven temperature to 250 degrees F. and cook about 20 minutes per pound.
Test the beef with a meat thermometer in the thickest part of the roast (center of the eye) being careful not to touch the bone. Remove the roast when the internal temperature reaches 120 degrees F. for rare, 130 for medium rare or 140 degrees F. for medium.
Cover the roast loosely with aluminum foil and let stand for 15 minutes. The internal roast temperature will continue to rise about 5 degrees even after you take it out of the oven.
Remove the fat layer and trim off the rib bones. You may also trim off the tail portion of the roast depending on its fat content and your cholesterol levels.
Carve the roast at the table. Outside portions are more done than the inside portions. If you have a portion that is more rare than your guest wishes, return that portion to the kitchen and place it in the pan with drippings. Cook on top of the stove for 30 seconds on both sides and that should do it.
Serve with some horse radish sauce and/or the au jus from the roasting pan.
Preparation Time: 3-4 hours Serves: 8-10
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