Best Kens Fresh Meats No Fail Prime Rib Recipes

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EASY "NO PEEK" PRIME RIB



Easy

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

1 rib roast (5-6 lbs)
2 tablespoons onion salt
2 tablespoons seasoning salt
2 tablespoons garlic powder

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.

BULLETPROOF EASY PRIME RIB



Bulletproof Easy Prime Rib image

Made this for Christmas Eve, and it turned out perfectly with our 8 pound prime rib. My butcher had said "500 and five minutes a pound". Most of the recipes I found online were not like this, but several were. I tried to keep it stupidly simple. This is a great recipe for us, and got rave reviews from the family. I am not a cook ...if I can do this, so can anyone. The prime rib we had from this recipe got rave reviews from the entire family, so it's keeper for us. Note that we have an electric oven, and used a $14 Taylor digital meat thermometer from Sears.

Provided by Johncn

Categories     Roast Beef

Time 2h56m

Yield 1 roast, 8-12 serving(s)

Number Of Ingredients 10

1 head garlic (6- 8 cloves)
4 -8 lbs prime rib roast (weight should not matter)
2 tablespoons onion powder
2 tablespoons granulated garlic (and about half of the garlic cloves minced)
2 tablespoons paprika
2 tablespoons thyme (I was out so did not use this)
2 tablespoons white pepper
2 tablespoons fresh coarse ground black pepper
3 tablespoons sea salt
1/2 cup olive oil

Steps:

  • The basics from our butcher - 500 F and 5 minutes a pound - worked out like this for us, as it was calculated on the weight of the roast.
  • * Let the meat come to room temperature for about 2 hours.
  • * Cleaned the meat and trimmed excess fat.
  • * Poked a goodly number of holes with a large fork, and about 8 or so with a knife to insert garlic slivers.
  • * Cleaned the garlic and took about half and sliced into "slivers" to insert in the deeper holes.
  • * Mixed the ingredients threw in enough extra virgin olive oil to make a mud, and mixed it all up -- slathered it on the roast.
  • * Placed meat fat side up in roasting pan with about 3 inch sides, and a rack.
  • * Added just enough water to cover bottom of pan to reduce splashing of drippings.
  • * Preheated oven to 500 F
  • * Calculated 41 minutes for my roast. Your time will vary. Take weight of roast and multiply times 5 to get minutes.
  • * Insert the meat thermometer and shut that door! (We used an inexpensive Taylor digital that had a cable to monitor temp of meat without opening the door).
  • * Turn off the oven at YOUR scheduled time (remember that weight times 5 equals total minutes).
  • * Check the temperature after exactly 2 hours. Do NOT open the door even once during this time.
  • It came out with meat temp at 135, which is Medium Rare, but it continues to finish cooking, as you leave covered with foil for 25 minutes of "resting time" out on the kitchen counter.
  • * De-boned it as this YouTube video shows:.
  • http://www.youtube.com/watch?v=DrjkNGNl5oo.
  • Optional: MaKe au jus after the roast was done by taking three tablespoons of fat drippings, all the carmelized bits that fell into the bottom of roasting pan, two tablespoons of flour, 1 quart of beef broth from box, simmered and stirred chunks out on medium, and then strain as poured into gravy boat.
  • Hope this works out as well for you as it did for us. Just had French Dip sandwiches today made from leftovers. It was great for both meals.

Nutrition Facts : Calories 1066.3, Fat 90.3, SaturatedFat 33.6, Cholesterol 192.8, Sodium 2769.5, Carbohydrate 8.9, Fiber 2.2, Sugar 0.4, Protein 52.9

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