Best Kittencals Perfect Prime Rib Roast Beef Recipes

TURN THE OVEN OFF! PRIME RIB ROAST

Steps:

• Any size roast.
• Rub with olive oil.
• Rub with Salt & Pepper to taste.
• Garlic Salt (I use fresh minced garlic).
• Preheat oven to 375°.
• Place beef (fat-side up on rack) in a roasting pan uncovered in oven for 1 hour AND THEN TURN OFF OVEN.
• DO NOT OPEN THE OVEN DOOR FOR ANYTHING!
• NO PEEKING!
• Before serving, turn oven back on to 300°.
• 45 minutes before serving the roast will be RARE DONE.
• 50 minutes before serving the roast will be MEDIUM DONE.
• 55 minutes before serving the roast will be WELL DONE.
• Take out of oven and let rest for 10-15 minutes before cutting.
• PERFECT EVERY TIME.

PRIME RIB ROAST BEEF WITH FRESH GARLIC AND ROSEMARY

Steps:

• Allow roast to stand at room temperature for at least 1 hour.
• Meanwhile mix salt pepper and rosemary together.
• Preheat the oven to 375 degree F.
• Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
• Place roast on a rack in the pan with the fat side up.
• Roast for 1 hour.
• Turn off oven.
• Leave roast in oven but do not open oven door for 3 hours.
• About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
• Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
• Remove roast 20 minutes after heating.
• Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.

THE BEST PRIME RIB

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.

KITTENCAL'S ROTISSERIE PRIME RIB ROAST

Steps:

• Cut small slits all over the roast then insert a half a clove of garlic into each slit.
• Rub olive oil all over the roast.
• In a small bowl combine the garlic powder with the Montreal Steak seasoning, then rub all over the roast using clean hands (at this point you may cover with plastic wrap and refrigerate overnight if desired).
• Place onto a plate and allow the meat to come down to almost room temperature.
• Since the roast tends to shrink and will fall apart easily make certain to tie up the roast securely using cotton butcher's twine.
• Starting at the meaty end of the roast load onto the rod and clamp down to secure (keeping the roast evenly distrubuted on the rod).
• Set grill to medium heat.
• Prepare a gas or charcoal grill for spit-roasting over indirect heat (or according to instructions for your grill).
• Pour about 1-inch water or wine into a drip pan then set under the center of the spit.
• Attach the spit to the rotisserie mechanism, then cover the grill.
• Roast until an instant-read meat thermometer inserted about 3-inches deep into the center of the roast away and not touching the bone reads reaches about 130 to 135 degrees F. for medium rare (be aware that the internal temperature will rise at least 5 degrees (to about 135-140 or more) after removing from the grill, for the best results start checking the temperature after about 1-1/4 hours and once it reads 110 degrees F or so, keep checking it often for the perfect doneness).
• Carefully remove the meat from the rod.
• Place on a carving board and cover with foil (DO NOT POKE OR SLICE or you will loose a lot of juice from the roast!).
• Allow to rest for at least 20 minutes or more before slicing.

BULLETPROOF EASY PRIME RIB

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.