Best King Timmys Prime Rib Salad Recipes

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.

King Timmy's Prime Rib Salad image

Provided by Sherri Williams

Categories Salads

Time 10m

Number Of Ingredients 13

1 1/2 lb prime rib, cooked and sliced
1 large romaine lettuce head, chopped
2 large roma tomatoes, sliced
4-6 medium radishes, sliced
2 oz kalamata olives, sliced
2 small shallots, sliced
2 Tbsp cilantro, chopped
2 oz shaved parmesan cheese
DRESSING
1/3 c balsamic pomegranate vinegar
2/3 c olive oil, extra virgin
2 goya salad packs (your favorite dry salad dressing)
1-2 Tbsp course black pepper