Best Barbecued Prime Rib Bones Recipes

Roasted Prime Rib Bones or Beef Short Ribs image

Provided by Kittencalrecipezazz

Categories Pork

Time 2h35m

Yield 4-5 serving(s)

Number Of Ingredients 14

6 -7 lbs beef bones (prime rib roast bones)
seasoning salt (do not use too much salt to season the ribs!)
pepper
1 teaspoon garlic powder (optional or to taste)
1 -2 tablespoon minced fresh garlic
2 1/2 cups ketchup
1/2-3/4 cup cider vinegar (can use white vinegar also or half and half)
1/4 cup sugar
1/3 cup brown sugar (or to taste)
3 teaspoons chili powder
1/4 teaspoon cayenne pepper (or to taste)
2 teaspoons mustard powder
2 large onions, coarsley chopped
salt and pepper

Steps:

Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
Add in chopped onions; mix well.
Pour the sauce over ribs, and mix with your hands to coat the ribs.
Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
Delicious!

Nutrition Facts : Calories 320.6, Fat 1.5, SaturatedFat 0.2, Sodium 1702.3, Carbohydrate 78.8, Fiber 2.6, Sugar 68, Protein 4.2

The Best Prime Rib image

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.

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.