SLOW ROASTED PRIME RIB
This tender Slow Roasted Prime Rib is the perfect centerpiece for a holiday dinner. Using a reverse-sear method creates a juicy and tender roast with a crisp outer crust.
Provided by Amanda Biddle
Categories Main Course
Time 14h5m
Number Of Ingredients 4
Steps:
- For ease in carving, ask your butcher to cut the meat off of the ribs and chine (backbone) and tie it back on.
- The day before you plan to roast your prime rib, season it liberally on all sides with salt and pepper. Place the roast on a heavy baking sheet with the fat cap side up and refrigerate, uncovered, overnight (or up to 24 hours).
- Remove the prime rib from the refrigerator and let stand at room temperature for 2 hours before roasting.
- Preheat oven to 250°F with the rack in the lower third of the oven. Place prime rib on a v-rack in a roasting pan with the fat-cap side up.
- Roast until an instant-read thermometer inserted into the thickest part of the meat (away from the bone) reads 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well. This will take 3-4 hours.
- Remove the prime rib from the oven, tent with foil, and let rest for 30 minutes.
- Increase oven temperature to 500°F. Uncover the roast and sear it in the oven for 5-10 minutes, until the exterior is brown with a crisp crust.
- Carve the prime rib and serve with Roasted Garlic Horseradish Cream Sauce on the side.
Nutrition Facts : Calories 541 kcal, Protein 24 g, Fat 48 g, SaturatedFat 20 g, Cholesterol 109 mg, Sodium 80 mg, ServingSize 1 serving
AMAZING BONE-IN PRIME RIB
Learn how to make the Best Prime Rib Recipe in the oven! My slow roasted prime rib is flavorful, show-stopping, and easy for beginners.
Provided by Isabel Laessig
Categories Main Course
Time 4h25m
Number Of Ingredients 4
Steps:
- Salt your prime rib roast all over with kosher or sea salt the day before you plan on cooking it. Refrigerate overnight, uncovered.
- When ready to roast, preheat oven to 200°F. Season roast with freshly cracked black pepper and olive oil and place on the rack of a roasting pan. Add to the oven and roast until the center reads 120°F (for medium-rare) using a meat thermometer, about 4 hours.
- Remove roast from the oven and tent with foil for 20 minutes. Turn oven temperature up to 500°F. After 20 minutes is up and the oven is heated, remove the foil from the roast and add it back to the oven.
- Sear for 10 to 15 minutes until browned and crisp. Allow to rest 15 minutes on a cutting board before slicing and serving. Enjoy!
Nutrition Facts : Calories 1085 kcal, Protein 49 g, Fat 96 g, SaturatedFat 40 g, Cholesterol 219 mg, Sodium 884 mg, ServingSize 1 serving
PRIME RIB ROAST: THE SLOW-ROAST METHOD
Steps:
- Insert a digital probe thermometer into the deepest part of the meat, taking care not to hit bone. Set the temperature alert to beep when the meat hits 128 F (see note below).
- Serve and enjoy.
Nutrition Facts : Calories 1949 kcal, Carbohydrate 0 g, Cholesterol 471 mg, Fiber 0 g, Protein 128 g, SaturatedFat 62 g, Sodium 397 mg, Sugar 0 g, Fat 156 g, ServingSize 1 Prime Rib (4 to 8 servings), UnsaturatedFat 0 g
SLOW ROASTED PRIME RIB
Make and share this Slow Roasted Prime Rib recipe from Food.com.
Provided by KathyP53
Categories Roast Beef
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Allow beef roast to come to room temperature before cooking (about 2 hours out of the frig.).
- In small bowl, blend butter with salt, pepper, rosemary, thyme, and garlic. Spread butter mixture evenly over all side of roast.
- Preheat oven to 325 degrees and place rack in center of oven.
- Heat olive oil in large skillet over medium-high heat for one minute. Sear roast in skillet on all sides until well-browned (about 8-10 minutes). Transfer roast, bone-side down, to a roasting pan with rack.
- Roast beef until thermometer inserted in center reads 125 degrees for rare (about 2 hours), 135 degreed for medium-rare, (about 2 1/4 hours), or 145 degrees for medium (about 2 1/2 hours). Let meat rest at least 15 minutes before carving.
Nutrition Facts : Calories 1519.8, Fat 132.7, SaturatedFat 54.8, Cholesterol 337.3, Sodium 3735.4, Carbohydrate 2.2, Fiber 0.6, Protein 74.7
SLOW-ROASTED PRIME RIB
Great slow roasted prime rib. found these recipes on www.chow.com http://www.chow.com/recipes/30234-slow-roasted-prime-rib-au-jus http://www.chow.com/recipes/28403-horseradish-cream-sauce
Provided by Splash035
Categories Meat
Time 16h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For the prime rib:.
- Rinse the roast under cold water, pat dry with paper towels, and place on a cutting board. Following the line of the bones, cut the meat away from the bones in 1 piece. Season the meat and the bones all over with the salt and pepper. Rub the meat and bones all over with the garlic.
- Fit the meat back onto the bones, making sure to match the meat and bones up where they were cut apart, and tie together between each bone with butcher's twine. Place the roast on a large plate or baking sheet and refrigerate uncovered overnight.
- Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour. Meanwhile, heat the oven to 200°F and arrange a rack in the lower third.
- Place the roast fat-side up (the bones will be on the bottom) on a roasting rack set in a roasting pan. Roast until the center reaches 120°F on an instant-read thermometer, about 4 to 6 hours. Meanwhile, make the jus.
- For the jus:.
- Set a fine-mesh strainer over a medium saucepan; set aside. Season the beef bones with salt and pepper.
- Heat the oil in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering. Add half of the bones and sear until golden brown on all sides, adjusting the heat as needed so the bottom of the pan does not burn, about 6 to 8 minutes total. Remove the bones to a large plate and repeat with the remaining bones.
- Add the wine and simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the wine is reduced by half, about 3 to 4 minutes.
- Return the bones and any accumulated juices to the pot. Add the beef broth, measured salt, and measured pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the jus is deeply flavored, about 15 minutes. Uncover, increase the heat to medium, and simmer until the liquid is reduced to about 2 1/2 cups, about 10 minutes.
- Remove and discard the bones. Pour the jus through the strainer and discard the contents of the strainer. Let the jus sit until the fat rises to the surface, about 5 minutes. Using a spoon, skim off and discard the fat. Taste and season with salt and pepper as needed. Cool to room temperature and refrigerate tightly covered until ready to serve. To reheat, bring to a simmer over medium heat.
- For the horseradish cream:.
- Place heavy cream in a medium bowl and whisk until the cream starts to hold a line when you drag the whisk through it. Using a rubber spatula, fold in crème fraîche or sour cream, horseradish, chives, and salt. Season with pepper and additional salt as desired.
- To finish roasting the meat:.
- Place the roasting pan on a wire rack, tent the roast loosely with foil, and set aside in a warm place for at least 30 minutes or up to 1 hour. Meanwhile, increase the oven temperature to 450°F and keep the rack in the lower third.
- When the roast is done resting, remove the foil and crumple it into a ball. Place the ball of foil under the bones of the roast to prop up the less exposed area of fat. Roast until a dark brown crust forms over the entire top surface, about 8 to 10 minutes. Remove the roast to a cutting board. Cut, remove, and discard the twine. Slice and serve immediately with the jus.
Nutrition Facts : Calories 141.5, Fat 11.9, SaturatedFat 5.5, Cholesterol 27.9, Sodium 2406.8, Carbohydrate 4.6, Fiber 0.9, Sugar 2.3, Protein 1
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Prime rib is a succulent and tender cut of beef that is perfect for special occasions or impressing guests. One of the best ways to prepare prime rib is to slow roast it, allowing the meat to cook evenly and retain its juicy flavor. In this article, we'll explore amazing slow roasted prime rib recipes that will leave you and your guests craving for more.
The Importance of Choosing the Right Cut:
The first step in creating an amazing slow roasted prime rib is to choose the right cut. A prime rib roast is cut from the upper rib section of the cow and is highly marbled with fat. This marbling not only adds flavor but also helps to keep the meat moist during the cooking process.
It is important to choose a prime rib roast that is well-marbled with fat and has a good "eye" or central muscle. Look for a roast that is around 4-6 pounds, as this size is perfect for slow roasting and will feed a large group of people.
Preparation:
Before slow roasting your prime rib, it is important to prepare the meat properly. First, remove the roast from the refrigerator at least one hour before cooking to bring it to room temperature. This will help the meat cook evenly and ensure a juicy and tender finished product.
Next, season the prime rib generously with kosher salt and freshly ground black pepper. You can also add additional herbs and spices to the seasoning mix, such as thyme or rosemary, to add extra flavor to the meat.
Cooking:
Slow roasting is the key to creating a flavorful and juicy prime rib. To cook the perfect prime rib, preheat your oven to 350 degrees Fahrenheit. Place the seasoned prime rib in a roasting pan bone-side down, and place the pan in the oven.
For medium-rare prime rib, cook the roast for around 15-18 minutes per pound, or until the internal temperature reaches 135 degrees Fahrenheit. For medium, cook the roast for 20-22 minutes per pound, or until the internal temperature reaches 145 degrees Fahrenheit.
Once the prime rib is cooked to your desired temperature, remove it from the oven and tent it with foil. Allow the meat to rest for at least 15-20 minutes before slicing, as this will allow the juices to redistribute and ensure a more tender and juicy finished product.
Serving Suggestions:
Slow roasted prime rib is a delicious and impressive main course that is perfect for special occasions or dinner parties. To complement the rich flavor of the meat, consider serving it with a flavorful sauce or gravy, such as horseradish cream or mushroom gravy.
You can also pair prime rib with a variety of sides, such as roasted vegetables, mashed potatoes, or a side salad. This will not only add extra flavor and texture to the meal but also help to balance out the richness of the meat.
Conclusion:
In conclusion, slow roasted prime rib is a delicious and impressive main course that is perfect for special occasions or dinner parties. By following the proper preparation and cooking techniques, you can create an amazing slow roasted prime rib that will leave your guests craving for more.
Remember to choose a well-marbled prime rib roast, season it generously, and cook it low and slow for the best results. And don't forget to serve it with a flavorful sauce and a variety of sides to complete the meal. Enjoy!