Best 6 Best Prime Rib Roast Recipes

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Indulge in a culinary masterpiece with our comprehensive guide to cooking the perfect prime rib roast. This succulent and flavorful cut of beef is a centerpiece for any special occasion, and with our expert tips and step-by-step recipes, you'll be able to create a mouthwatering dish that will impress your family and friends. Whether you prefer a classic prime rib roast with a crispy crust and juicy interior, or a more adventurous preparation with herbs, spices, or a tantalizing glaze, we've got you covered. Discover the secrets to selecting the best prime rib roast, learn how to expertly season and cook it to your desired doneness, and explore a range of delectable sauces and accompaniments that will elevate your prime rib experience to new heights. Get ready to embark on a culinary journey that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST PRIME RIB EVER



The Best Prime Rib Ever image

This is the best recipe for boneless prime rib I know. Seasoned with a simple garlic and herb rub, it cooks in about 90 minutes and the meat comes out oh so tender.

Provided by Annabelle Kennedy

Categories     Main Dish Recipes     Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 7

1 (4 pound) boneless prime rib roast
2 tablespoons olive oil
6 cloves garlic, minced
3 teaspoons salt
3 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary

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.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 1.5 g, Cholesterol 85.2 mg, Fat 40 g, Fiber 0.4 g, Protein 21.6 g, SaturatedFat 16 g, Sodium 935.5 mg

THE PERFECT PRIME RIB ROAST



The Perfect Prime Rib Roast image

This is the best prime rib I've ever eaten or made. I will not even order from a restaurant anymore. Add any other seasonings to your taste.

Provided by Luckyz Recipes

Categories     Main Dish Recipes     Roast Recipes

Time 4h25m

Yield 6

Number Of Ingredients 6

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill weed
1 teaspoon ground black pepper
1 teaspoon salt
3 pounds prime rib roast, ribs removed and trussed onto roast, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
  • Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
  • Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 0.9 g, Cholesterol 84.3 mg, Fat 32.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 13.6 g, Sodium 449.9 mg, Sugar 0.2 g

THE BEST PRIME RIB



The Best Prime Rib image

For our Sunday roast, we went with a foolproof reverse sear method - cooking the roast low and slow then finishing with an incredibly high heat - to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface which allows the high heat to crisp it up nicely. And a long cooking time with a low, gentle heat avoids the gray band of overcooked meat that usually happens when you sear first.

Provided by Food Network Kitchen

Categories     main-dish

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 4

One 3-rib standing rib roast (7 to 8 pounds)
2 cloves garlic, thinly sliced
1/4 cup kosher salt
2 tablespoons black or tricolor peppercorns, coarsely ground

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.

BEST PRIME RIB RECIPE



Best Prime Rib Recipe image

The best prime rib recipe is juicy, flavorful, and so easy to make. Get a perfect prime rib roast every time with this method! Learn how to season prime rib and the right technique for roasting it in the oven so it turns out perfectly every single time.

Provided by Alli

Categories     Main Course

Time 2h

Number Of Ingredients 9

3-4 bone prime rib roast (boned and tied)
4 tablespoons butter (softened)
1/4 cup garlic (minced)
2 teaspoons black pepper (freshly cracked)
2 teaspoons salt (high quality)
2 tablespoons parsley (fresh, chopped)
1 tablespoon rosemary (fresh, chopped)
1 tablespoon thyme (fresh, chopped)
3 cups water (for roasting pan)

Steps:

  • Remove prime rib roast from refrigerator and let come to room temperature for about 20 minutes. Leave the roast tied together.
  • Preheat oven to 450º F.
  • Spread butter over the entire prime rib roast.
  • Rub garlic, pepper, salt, and herbs over entire roast, pressing it into the butter.
  • Place prime rib roast in a rack set over a roasting pan. You can use 3 balls of foil to elevate the roast in the pan if you don't have a rack.
  • Pour 2 cups of the water in the bottom of the roasting pan, being careful not to pour any on the roast. This is just to keep the fats from burning in the bottom of the roasting pan and provide some moisture in the oven.
  • Roast at 450º for 20 minutes.
  • Reduce the oven temperature to 325º F and continue to roast until medium-rare (130-135ºF), about 1.5 hours. Check the water in the roasting pan and the temperature of the prime rib roast after about 1-hour,adding more water if necessary.
  • Remove the prime rib roast from the oven and let it rest for 15-20 minutes before slicing and serving.
  • Cut and remove the strings and slice the prime rib, or remove the bottom bones (they will just slide off) if you want to serve thinner slices.

Nutrition Facts : Calories 81 kcal, Carbohydrate 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 850 mg, ServingSize 1 serving

PRIME RIB



Prime Rib image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 7

1 4-bone prime rib, bones and excess fat removed and reserved
4 teaspoons kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
4 cloves garlic, unpeeled, smashed
4 ounces arugula (optional)
2 teaspoons extra-virgin olive oil (optional)

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.

CHEF JOHN'S PERFECT PRIME RIB



Chef John's Perfect Prime Rib image

This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.

Provided by Chef John

Categories     Main Dish Recipes     Roast Recipes

Time 6h30m

Yield 4

Number Of Ingredients 5

4 pounds prime rib roast
¼ cup unsalted butter, softened
1 tablespoon freshly ground black pepper
1 teaspoon herbes de Provence
kosher salt

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.

Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg

Tips:

  • Choose the right prime rib roast. Look for a roast that is well-marbled with a nice, even layer of fat. The bone-in roast will be more flavorful than the boneless roast.
  • Prepare the roast properly. Trim any excess fat from the roast and season it liberally with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or rosemary.
  • Cook the roast to the desired doneness. The internal temperature of the roast should be 125 degrees Fahrenheit for rare, 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, and 155 degrees Fahrenheit for well-done.
  • Let the roast rest before carving. This will allow the juices to redistribute throughout the roast, making it more tender and flavorful.
  • Serve the roast with your favorite sides. Some popular sides include mashed potatoes, roasted vegetables, and Yorkshire pudding.

Conclusion:

Prime rib roast is a delicious and impressive dish that is perfect for special occasions. By following these tips, you can cook a prime rib roast that is sure to impress your family and friends.

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