How to cook prime rib of beef?!
Hello can anyone give me advice on cooking prime rib of beef!? also what would you make with it!? I love to cook but, have Never attempted prime rib!. So this is my first time!. Thank you so much for your advice!Www@FoodAQ@Com
Answers:
PRIME RIB OF BEEF
6-8 pounds boneless beef rib roast
1 tablespoon onion salt
1 tablespoon granulated garlic powder
1 tablespoon paprika
1/2 tablespoon freshly ground pepper, preferably white
1/2 tablespoon thyme
a few cloves of garlic peeled and sliced
olive oil
Preheat oven to 500 degrees
Multiply the weight of the meat times 5!. This will give you the amount of time to leave it in the oven at 500 degrees!.
Example: 5 lbs!. times 5 equals 25 minutes!. Ovens may vary!. 5 times the weight gives me medium to medium rare!. For medium rare to rare I multiply the weight of the meat by 4!.8!.
Wash and dry the meat and rub olive oil on the meat!. Put small slices into the meat and insert garlic slivers!. Mix the spices together and rub them on the meat!.
Stand the roast fat side up in a roasting pan!. I also place a rimmed cookie sheet under the pan to stop some of the splatter!. Put the roast into the well preheated oven and close the oven!. BE EXACT ON YOUR TIME! DO NOT REOPEN THE OVEN DOOR!
My 5 lb!. roast will stay at 500 degrees for 25 minutes!. Your roast stays in for whatever the number of minutes you figured out!.
When the timer goes off, shut the oven off and reset your timer for 2 hours BUT DO NOT OPEN THE OVEN DOOR UNTIL 2 HOURS ARE UP! Your roast will be ready to serve and perfect throughout!.
baked taters and a salad!! YUMWww@FoodAQ@Com
6-8 pounds boneless beef rib roast
1 tablespoon onion salt
1 tablespoon granulated garlic powder
1 tablespoon paprika
1/2 tablespoon freshly ground pepper, preferably white
1/2 tablespoon thyme
a few cloves of garlic peeled and sliced
olive oil
Preheat oven to 500 degrees
Multiply the weight of the meat times 5!. This will give you the amount of time to leave it in the oven at 500 degrees!.
Example: 5 lbs!. times 5 equals 25 minutes!. Ovens may vary!. 5 times the weight gives me medium to medium rare!. For medium rare to rare I multiply the weight of the meat by 4!.8!.
Wash and dry the meat and rub olive oil on the meat!. Put small slices into the meat and insert garlic slivers!. Mix the spices together and rub them on the meat!.
Stand the roast fat side up in a roasting pan!. I also place a rimmed cookie sheet under the pan to stop some of the splatter!. Put the roast into the well preheated oven and close the oven!. BE EXACT ON YOUR TIME! DO NOT REOPEN THE OVEN DOOR!
My 5 lb!. roast will stay at 500 degrees for 25 minutes!. Your roast stays in for whatever the number of minutes you figured out!.
When the timer goes off, shut the oven off and reset your timer for 2 hours BUT DO NOT OPEN THE OVEN DOOR UNTIL 2 HOURS ARE UP! Your roast will be ready to serve and perfect throughout!.
baked taters and a salad!! YUMWww@FoodAQ@Com
Prime rib, or Standing Rib Roast, can be a little intimidating because it is so expensive -- but it is actually one the easiest things in the world to cook!. Before you cook it, purchase a good meat thermometer!. Place thermometer in the center of the roast, positioned so that the tip of it is in the center!.
Place roast in a roasting pan with a rack so the pan juices will drip down!. Preheat oven to 450 degrees and bake for 45 minutes!. Turn temperature down to 350 degrees and continue to cook until thermometer reaches between 140 and 142!. Remove from oven and loosely cover with aluminum foil!. Let your roast rest for about 20 minutes!. It will continue to cook and the center of your roast will be perfectly rare!. The portions outside of the center will be medium and the ends will be well done!.
This is our traditional dinner of choice for Christmas Eve:
Standing Rib Roast au Jus and Horseradish Sauce
Mashed potatoes
Green bean bundles
Tossed Salad
Wheat dinner rolls
Lots of rich and fattening stuff for dessert
Horseradish Sauce
2 tablespoons prepared horseradish
1 tablespoon cider vinegar
1 teaspoon dry mustard
3 tablespoons reduced-fat mayonnaise
1/8 teaspoon ground red pepper
1/2 cup nonfat sour cream
1!. In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream!.
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Place roast in a roasting pan with a rack so the pan juices will drip down!. Preheat oven to 450 degrees and bake for 45 minutes!. Turn temperature down to 350 degrees and continue to cook until thermometer reaches between 140 and 142!. Remove from oven and loosely cover with aluminum foil!. Let your roast rest for about 20 minutes!. It will continue to cook and the center of your roast will be perfectly rare!. The portions outside of the center will be medium and the ends will be well done!.
This is our traditional dinner of choice for Christmas Eve:
Standing Rib Roast au Jus and Horseradish Sauce
Mashed potatoes
Green bean bundles
Tossed Salad
Wheat dinner rolls
Lots of rich and fattening stuff for dessert
Horseradish Sauce
2 tablespoons prepared horseradish
1 tablespoon cider vinegar
1 teaspoon dry mustard
3 tablespoons reduced-fat mayonnaise
1/8 teaspoon ground red pepper
1/2 cup nonfat sour cream
1!. In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream!.
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Ingredients:
5 lb!. rib roast, trimmed of excess fat
1 tsp!. salt
1/2 tsp!. pepper
4 cloves garlic, slivered
1 cup beef stock
1 Tbsp!. butter
Preparation:
Preheat oven to 450 degrees F!. Let the beef stand at room temperature for one hour before cooking!. Place meat in a large roasting pan!. Sprinkle with salt and pepper!. If you like, cut small slits into the meat and push slivers of garlic into the slits!.
Cook the roast for 15 minutes at 450 degrees F!. Turn the heat down to 350 degrees F and roast for 1 hour and 10 minutes, until a meat thermometer registers around 135 - 140 degrees F for medium rare!. Remove the meat from the oven, cover, and let stand for 10-15 minutes before carving!. Temperature should rise another 5-10 degrees F!.
While the meat is resting, pour off most of the fat from the roasting pan and place over medium high heat!. Add the stock and cook and stir, scraping the pan to loosen the drippings!. Cook the stock until it is thick and syrupy!. Stir in butter and remove from heat!. Carve the meat and serve with the sauce!.
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5 lb!. rib roast, trimmed of excess fat
1 tsp!. salt
1/2 tsp!. pepper
4 cloves garlic, slivered
1 cup beef stock
1 Tbsp!. butter
Preparation:
Preheat oven to 450 degrees F!. Let the beef stand at room temperature for one hour before cooking!. Place meat in a large roasting pan!. Sprinkle with salt and pepper!. If you like, cut small slits into the meat and push slivers of garlic into the slits!.
Cook the roast for 15 minutes at 450 degrees F!. Turn the heat down to 350 degrees F and roast for 1 hour and 10 minutes, until a meat thermometer registers around 135 - 140 degrees F for medium rare!. Remove the meat from the oven, cover, and let stand for 10-15 minutes before carving!. Temperature should rise another 5-10 degrees F!.
While the meat is resting, pour off most of the fat from the roasting pan and place over medium high heat!. Add the stock and cook and stir, scraping the pan to loosen the drippings!. Cook the stock until it is thick and syrupy!. Stir in butter and remove from heat!. Carve the meat and serve with the sauce!.
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This recipe might help you! I don't know if you might like it, but heres a shot!.
Cajun Prime Rib
4 Pounds Prime rib roast (10-1/2 lbs)
1/4 Cup Black pepper
1/4 Cup Garlic powder
1/4 Cup Salt
2 Each Onions, thinly sliced
--SEASONING MIX (OPTIONAL---
1 Tablespoon Plus 1 tsp, salt
1 Tablespoon Plus 2 tsp, white pepper
1 Tablespoon Plus 2 tsp, fennel seeds
1 Tablespoon Plus 3/4 tsp, black pepper
2 1/2 Teaspoons Dry mustard
2 1/2 Teaspoons Ground cayenne pepper
Remove fat cap off top of meat (butcher can do this for you) and save!.
Place the roast, standing on the rib bones, in a very large roasting pan!.Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat!. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer!.
Carefully arrange the onions in an even layer on top so as not to knock off the seasoning!. Place the fat cap back on top!. Refrigerate 24 hours!. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes!.
Remove from oven and cool slightly!. Refrigerate until well chilled, about 3 hours!. (this is done so the juices will solidify and the steaks can be cooked dare!.) Remove fat cap and disgard!. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard!. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast!. Season and cook in your favorite way for steaks!. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons!. Sprinkle the steaks generously and
evenly on both sides with the mix!. using about 4 teaspoons on each steak and pressing it in with your hands!. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skilletottom--at least 10 minutes!. (The skillet cannot be too hot for this method!.)
Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes!. Turn the steak over and cook until the undersides crusted like the first, about 2 to 3 minutes more!. Repeat with there maining steaks!. Serve each steak while piping hotWww@FoodAQ@Com
Cajun Prime Rib
4 Pounds Prime rib roast (10-1/2 lbs)
1/4 Cup Black pepper
1/4 Cup Garlic powder
1/4 Cup Salt
2 Each Onions, thinly sliced
--SEASONING MIX (OPTIONAL---
1 Tablespoon Plus 1 tsp, salt
1 Tablespoon Plus 2 tsp, white pepper
1 Tablespoon Plus 2 tsp, fennel seeds
1 Tablespoon Plus 3/4 tsp, black pepper
2 1/2 Teaspoons Dry mustard
2 1/2 Teaspoons Ground cayenne pepper
Remove fat cap off top of meat (butcher can do this for you) and save!.
Place the roast, standing on the rib bones, in a very large roasting pan!.Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat!. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer!.
Carefully arrange the onions in an even layer on top so as not to knock off the seasoning!. Place the fat cap back on top!. Refrigerate 24 hours!. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes!.
Remove from oven and cool slightly!. Refrigerate until well chilled, about 3 hours!. (this is done so the juices will solidify and the steaks can be cooked dare!.) Remove fat cap and disgard!. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard!. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast!. Season and cook in your favorite way for steaks!. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons!. Sprinkle the steaks generously and
evenly on both sides with the mix!. using about 4 teaspoons on each steak and pressing it in with your hands!. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skilletottom--at least 10 minutes!. (The skillet cannot be too hot for this method!.)
Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes!. Turn the steak over and cook until the undersides crusted like the first, about 2 to 3 minutes more!. Repeat with there maining steaks!. Serve each steak while piping hotWww@FoodAQ@Com
Hmmm i dont know anything about cooking prime rib but i do watch the FOOD NETWORK!. Cooking it under 350 degeers for the first 45min then up to about 450 degrees!. But not sure for how long!. I will get more info for you!.Www@FoodAQ@Com
Use Angie P's recipe that's the same way I cook it, it never fails! also look up the recipe to yorkshire pudding and serve that with you're roast!.
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Allrecipes!.com has the best advice!. Usually there are many ways to fix the same thing, and you get variations that are reliable on this website!.Www@FoodAQ@Com
in the oven!?Www@FoodAQ@Com