Best 8 Easy Prime Rib Roast Recipes
Welcome to the world of culinary excellence, where flavors dance on your palate and aromas tantalize your senses! Our journey today takes us to the realm of prime rib roast, a dish that embodies elegance, richness, and sheer indulgence. Prime rib, also known as standing rib roast, is an exceptional cut of beef derived from the primal rib section. Its marbling, a hallmark of quality, ensures a succulent, tender, and juicy experience that will leave you craving for more. In this article, we present an array of prime rib recipes that cater to every taste and preference. From classic preparations that showcase the inherent flavors of this magnificent cut to innovative interpretations that push culinary boundaries, we have something for every home chef and food enthusiast. Embark on this delectable voyage and discover the secrets to creating a prime rib roast that will become the star of your table.
**Recipes:**
1. **Easy Prime Rib Roast:** A classic recipe that highlights the natural beauty of prime rib. With a simple yet flavorful rub and a carefully controlled cooking process, this recipe yields a tender, juicy, and perfectly cooked prime rib roast that will impress even the most discerning palate.
2. **Garlic-Herb Prime Rib Roast:** For those who love the aromatic allure of herbs and garlic, this recipe is a must-try. A fragrant herb paste is generously applied to the roast before cooking, infusing it with a symphony of flavors that will tantalize your senses.
3. **Horseradish-Crusted Prime Rib Roast:** This recipe adds a touch of tang and spice to the classic prime rib experience. A zesty horseradish crust is created by combining horseradish, breadcrumbs, and herbs, then applied to the roast before cooking. The result is an explosion of flavors that will leave you craving for more.
4. **Coffee-Rubbed Prime Rib Roast:** For coffee lovers and adventurous foodies, this recipe is a unique and delightful treat. A flavorful coffee rub, made with freshly ground coffee beans, brown sugar, and spices, is applied to the roast before cooking. The coffee rub imparts a rich, smoky flavor that perfectly complements the beef's natural taste.
5. **Reverse-Seared Prime Rib Roast:** This innovative technique involves cooking the roast at a low temperature for an extended period before searing it at a high temperature. This method yields a remarkably tender and juicy prime rib with a beautifully browned crust.
Whether you prefer a classic preparation or are looking for something more adventurous, our collection of prime rib roast recipes has something for everyone. Get ready to indulge in a culinary experience that will leave your taste buds singing and your guests clamoring for more.
THE PERFECT PRIME RIB ROAST
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
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
EASY RIB EYE ROAST
I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!
Provided by Kendall Christine Hanson
Categories Main Dish Recipes Roast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 500 degrees F (260 degrees C).
- Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
- Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg
EASY PRIME RIB OR RIB EYE ROAST
This recipe is a combination of Ree Drummond's preparation and research of the reverse sear method. It is the easiest and most foolproof recipe for a roast and the technique works for pork as well. Play with the spices, but remember, simpler is better because the taste of the beef needs to be the star. I use my counter top roaster and it works great. Very little drippings will come from this roast, so plan on a separate gravy or Au Jus recipe (out of a package is fine). I panicked when my first 10 lb roast came out at 138 degrees after 5 hours. It was pink all the way through, juicy and perfect medium. I like rare to medium rare beef, so I try to roast this to about 125 degrees. The roast will gain 5-10 degrees while it rests. It does not need to be rested after the final step which only browns the outside and does not heat or affect the inside of the roast at all.
Provided by Bay Haven Inn
Categories Meat
Time 17h
Yield 10 pounds, 15 serving(s)
Number Of Ingredients 5
Steps:
- Crush peppercorns in a bag using a rolling pin, or use the whirry thing to crush them up. A bullet blender is my favorite little whirry thing, but any food processor or spice/coffee grinder will work. Chop the rosemary and thyme. Mix salt, pepper, rosemary and thyme to blend. The salt and pepper are necessary, the other spices are optional. Don't be afraid to change the mixture to suit your personal taste. Less is more with added spices.
- Roll the roast in the spice mixture to coat completely. Use more pepper and salt if needed to coat completely.
- Wrap in aluminum foil, place on a baking sheet and refrigerate overnight or for at least 12 hours. I did 18 hours, the time is approximate. In my research, I also found that covering the roast while it marinates is negotiable.
- Remove from refrigerator and let sit unwrapped on the counter for at least 30 minutes before cooking. This allows for more even cooking and is necessary.
- Preheat oven or roaster to 200 degrees Fahrenheit. Heat the roasting rack during this time. My turkey rack was perfect.
- Cook uncovered on a roasting rack for 25 minutes per pound for medium rare to a temperature of 125 to 130. 30 minutes for a firm medium at 135-140 degrees. Any higher temperature will produce a grey, well done interior, not a good thing. No peeking! Check the temperature with an instant read digital thermometer (cheap, quick and accurate) inserted to the center of the roast an hour before time is up, then maybe one more time a half hour later. The temperature is most important for a great roast, not the cooking time.
- Tent loosely with aluminum foil and let rest for at least 30 minutes. This is your variable time, it can rest up to 2 hours, about an hour is optimal. This step is critical as the juices inside the meat are distributed and absorbed while resting. If cut at this time, the juices will drain, the meat will be exceptionally dry and lose a lot of flavor.
- Preheat oven to 500 degrees. 450 works almost as well if you are cooking something else at the same time. Roast for 8-10 minutes to brown the top. This step is only to brown the top, not for additional cooking and will not affect the interior temperature of the roast.
- It is possible to slice immediately without losing the juices. Either slice at the table or just before serving.
Nutrition Facts : Calories 389.6, Fat 13.3, SaturatedFat 5.2, Cholesterol 193.5, Sodium 7769.6, Carbohydrate 3.3, Fiber 1.2, Protein 65.3
PRIME RIB
Provided by Michael Symon : Food Network
Categories main-dish
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.
EASY PRIME RIB ROAST
I'm new to cooking, and I recently purchased a rib-eye roast, and had no idea what it was. I put a few ingredients together and cooked it and to my surprise, it was the best prime rib I've ever had. I thought I would share it with you. Hope you enjoy!
Provided by TheGoddessGiGi
Categories Main Dish Recipes Roast Recipes
Time 4h50m
Yield 8
Number Of Ingredients 8
Steps:
- Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
- Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.
- Preheat an oven to 500 degrees F (260 degrees C).
- Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 2.9 g, Cholesterol 90.4 mg, Fat 21.8 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 9.3 g, Sodium 636.6 mg, Sugar 1 g
EASY PRIME RIB
This makes the best prime rib for even the toughest critics. My husband raises beef cattle so he loves good prime rib and he says this is the best he's ever had--anywhere--even at a restaurant. We like it so much that sometimes I season a regular roast this way but then slow cook it so it stays tender. The amount of seasonings here is for a roast that is around 5-7 lbs.
Provided by vosmom2
Categories Roast Beef
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Let the prime rib roast stand at room temperature for about an hour.
- Mix the salt, pepper, white pepper, garlic powder and crushed thyme together in a small bowl.
- Poke holes in the roast at 1 inches intervals with a fork.
- Rub top and sides of roast with the 2 T. of Worcestershire sauce.
- Rub the powdered seasonings all over the top and sides of roast.
- Place fat side up in pan. Don't cover and don't add water/liquid.
- Preheat oven to 500 degrees then turn down to 350 when you put the roast in (this will sear the outside).
- The actual roasting time will depend on the size roast that you have.
- Roast for 18-22 minutes per pound for medium rare. Let stand 30-40 minutes until internal temperature reaches 140 degrees before cutting.
- 140 degrees is rare, 150 degrees is medium, 170 degrees is well done.
EASY "NO PEEK" PRIME RIB
Make and share this Easy "no Peek" Prime Rib recipe from Food.com.
Provided by CCinSC
Categories Roast Beef
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 500º.
- Mix seasonings together and pat all over the roast.
- It probably won't stick very well to the fat side but that's ok.
- Put the roast in a Dutch oven, preferably on a small rack to lift it off the bottom of the pot.
- Bone side up (fat side down).
- Place a meat thermometer in the middle of the roast being careful not to get too close to the bone.
- Cover with lid (you need a fairly large Dutch oven so the lid will fit on properly).
- Cook the roast in the oven for 5-6 minutes per pound, then shut off the oven.
- DO NOT OPEN THE OVEN DOOR FOR TWO HOURS, UNDER PENALTY OF DEATH!
- ****The 2 hours starts as soon as the roast is put in the oven****.
- After two hours, take it out and check the temperature.
- If it's 140º, it's perfect!
- If it's cooler, put back in oven at 375º until it reaches 140º.
- This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
- Don't ask how to do medium or well done because cooking prime rib past medium rare is a felony.
EASY STANDING RIB ROAST
The rub will form a crust of flavor for the meat.
Provided by SharoninTN
Categories Main Dish Recipes Roast Recipes
Time 1h50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
- Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
- Let rib roast stand for 10 to 20 minutes before carving.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 1.7 g, Cholesterol 107.6 mg, Fat 32.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 12 g, Sodium 3605.1 mg
Tips:
- Select the right roast: Choose a prime rib roast that is at least 3 inches thick and has good marbling.
- Prepare the roast: Remove the roast from the refrigerator and let it come to room temperature for about an hour before cooking. This will help the roast cook evenly.
- Season the roast: Season the roast generously with salt, pepper, and other desired seasonings. You can also add a rub or marinade to the roast for extra flavor.
- Cook the roast: Preheat your oven to 450°F (230°C). Place the roast on a roasting rack in a baking pan and cook for 15 minutes. Then, reduce the oven temperature to 325°F (165°C) and continue cooking for about 1 hour and 15 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- Let the roast rest: Once the roast is cooked, remove it from the oven and let it rest for about 15 minutes before carving. This will help the juices redistribute throughout the roast, making it more tender and flavorful.
Conclusion:
Prime rib roast is a delicious and impressive dish that is perfect for special occasions. By following these tips, you can easily cook a perfect prime rib roast that will be enjoyed by all.
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