Best 7 Prime Steakhouse Prime Rib Recipes
**Indulge in a Culinary Masterpiece: Prime Steakhouse Prime Rib and Its Accompaniments**
Prepare to tantalize your taste buds with the ultimate steakhouse experience, featuring the succulent Prime Steakhouse Prime Rib as the centerpiece. This exquisite dish demands your attention, boasting a tender and juicy interior enveloped in a crispy, flavorful crust. Accompanying this prime rib masterpiece are a medley of delectable recipes that elevate the dining experience to new heights.
1. **Prime Steakhouse Prime Rib:** The star of the show, this prime rib recipe promises a mouthwatering journey. Marinated in a symphony of herbs and spices, the rib roast is meticulously slow-roasted to perfection, ensuring a melt-in-your-mouth texture and an explosion of flavors.
2. **Creamy Horseradish Sauce:** A classic condiment that complements the richness of the prime rib, this creamy horseradish sauce strikes the perfect balance between tangy and creamy. Freshly grated horseradish, sour cream, and mayonnaise blend together to create a luscious sauce that enhances each bite.
3. **Roasted Garlic Mashed Potatoes:** Indulge in the velvety texture and savory goodness of these roasted garlic mashed potatoes. Yukon Gold potatoes are roasted with garlic cloves, then whipped until fluffy, creating a creamy and aromatic side dish that pairs perfectly with the prime rib.
4. **Creamed Spinach:** Experience the vibrant flavors of creamed spinach, a classic accompaniment that adds a touch of elegance to the meal. Fresh spinach is sautéed with garlic, onions, and cream, resulting in a luscious and creamy dish that complements the hearty prime rib.
5. **Grilled Asparagus with Lemon Butter Sauce:** Brighten up your plate with grilled asparagus, a vibrant and healthy side dish. Asparagus spears are grilled to perfection, then drizzled with a zesty lemon butter sauce that tantalizes the taste buds with its citrusy and buttery notes.
6. **Homemade Yorkshire Puddings:** Elevate your dining experience with homemade Yorkshire puddings, a delightful British classic. These popovers are crafted with a batter made from eggs, flour, and milk, then baked until golden brown and airy, providing the perfect vessel for savoring the prime rib and its accompaniments.
7. **Red Wine Jus:** Enhance the flavors of the prime rib with a rich and flavorful red wine jus. Red wine, beef broth, and herbs are simmered together to create a savory sauce that adds depth and complexity to each bite.
CHEF JOHN'S PERFECT PRIME RIB
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
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
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.
GRILLED PRIME RIB
There is nothing better than a prime rib roast, especially if you can find one that is USDA Prime. The problem is the amount of time it takes and the financial risk if carved undercooked. I solved the problem by creating this recipe. You get all the benefits of the roast with none of the risk. Cooking Notes: The most important rule to remember is ROOM temperature meat and time to rest after you cook it. Remember to pre-order your meat if you want Prime beef. Wine Notes: Can you say Cabernet Sauvignon? This is the place to pull out one of the old ones if you have it. Many wine shops have some past vintages in back ready for the asking!
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the grill.
- Remove the steaks from the refrigerator and allow them to come to room temperature.
- Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.
- Make the garlic paste: Trim the stem ends off garlic cloves.
- Place a small skillet over medium heat and add 4 tablespoons of the oil. Add the garlic cloves and bring the oil to a simmer, then reduce the heat to low. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the garlic and cook until the cloves are golden brown, about 10 minutes, tossing occasionally with tongs.
- Remove the skillet from the heat and allow the garlic to cool in the oil.
- In a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste.
- Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side.
- Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.
- Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.
- Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).
- Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.
- Transfer the steaks to a cutting board. Cut between the bone and meat of each steak. Cut each steak crosswise into 1-inch slices.
THE BEST PRIME RIB
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
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.
PRIME RIB - IT'S EASIER THAN YOU THINK
When I first tried cooking prime rib, I was nervous; it cost a lot of money, and I didn't want to ruin it. Well it turns out prime rib is easy but it is essential that you have a good thermometer. You probably spent $30+ on the meat. Save your investment and spend another $25 on a good thermometer with a probe and an alarm if you don't have one already. By following the rule about the temperature, you can scale this recipe. Cut the bones off the bottom of the roast and serve separately or save for another time. Slice the roast and serve with creamy horseradish, if desired.
Provided by KLEVEAR
Categories Main Dish Recipes Roast Recipes
Time 2h55m
Yield 10
Number Of Ingredients 6
Steps:
- Place roast, bone side down, in a roasting pan.
- Mix olive oil, steak seasoning, garlic, Italian seasoning, and mustard powder together in a small bowl; spread over the roast. Allow roast to come to room temperature, about 45 minutes.
- Preheat oven to 450 degrees F (230 degrees C).
- Bake roast in the preheated oven for 20 minutes. Insert a meat thermometer in the thickest part of the roast away from the bone.
- Reduce oven temperature to 325 degrees F (165 degrees C). Continue to cook in the oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 1 1/2 to 2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 437 calories, Carbohydrate 0.5 g, Cholesterol 85.3 mg, Fat 38.1 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 15.7 g, Sodium 246.1 mg
RESTAURANT-STYLE PRIME RIB ROAST
This rib roast recipe took years to formulate. It makes the most out of this cut of meat. It is perfect for any special occasion.
Provided by Barbara Conrad
Categories Main Dish Recipes Roast Recipes
Time 5h40m
Yield 14
Number Of Ingredients 8
Steps:
- Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.
- Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
- Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture.
- Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done.
- When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.
Nutrition Facts : Calories 870.4 calories, Carbohydrate 5.7 g, Cholesterol 170.6 mg, Fat 73.4 g, Fiber 0.4 g, Protein 43.5 g, SaturatedFat 31.1 g, Sodium 457.8 mg, Sugar 0.1 g
THE BEST PRIME RIB EVER
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
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
Tips:
- Choose a high-quality prime rib roast with good marbling. This will ensure a tender and flavorful steak.
- Season the roast generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.
- Roast the prime rib at a low temperature for a long period of time. This will help to render the fat and create a tender and juicy steak.
- Let the roast rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat.
- Serve the prime rib with your favorite sides, such as mashed potatoes, roasted vegetables, or horseradish sauce.
Conclusion:
Prime rib is a classic steakhouse dish that is perfect for a special occasion. It is a tender, juicy, and flavorful cut of meat that is sure to impress your guests. With a little planning and preparation, you can easily make a perfect prime rib at home.
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