Best Prime Rib For Two Recipes

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PRIME RIB FOR TWO



Prime Rib for Two image

A one-rib roast is the perfect size for two servings. Freeze the roast. Then it goes straight into the oven, where the outside sears before the inside thaws, capturing the delicious meat juices. Two big potatoes do "book end" duty in the oven, to help round out the meal. I usually use 2 different recipes for prime rib depending...

Provided by Vicki Butts (lazyme)

Categories     Beef

Time 1h35m

Number Of Ingredients 10

2 1/2 lb rib of standing rib roast
1 Tbsp olive oil
1 small garlic clove, minced
2 large baking potatoes
SEASONING: (OPTIONAL)
1/4 c kosher salt
1/8 c rosemary
1/8 c horseradish powder
1/8 c garlic powder
1/16 c cracked black pepper

Steps:

  • 1. NOTE: I would recommend putting this on a rack in your pan. Since there isn't any liquid in the recipe it did stick and harden a bit on the bottom of the roast.
  • 2. Wrap meat well and freeze until solid.
  • 3. When ready to cook, preheat oven to 400F.
  • 4. Combine oil and garlic; rub evenly over frozen meat. If you're adding the seasoning (optional), add that now rubbing it into the oil and garlic.
  • 5. Stand roast, rib bone down, on a rimmed baking sheet or broiler pan between the 2 potatoes, placed like book ends. Roast frozen; do not thaw.
  • 6. Roast, uncovered, in a 400F oven for 1 hour and 15 minutes for rare meat, 1 hour and 25 minutes for medium rare, 1 hour and 35 to 40 minutes for well done.
  • 7. If you wish, insert a meat thermometer through fat layer into center of roast, not touching bone, after it has cooked for about 1 hour, and continue cooking until meat is done to your liking (130F to 135F for rare).
  • 8. Let stand for about 5 minutes before carving.

PRIME RIB



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.

PRIME RIB FOR TWO RECIPE - (4.5/5)



Prime Rib for Two Recipe - (4.5/5) image

Provided by DreiFromBK

Number Of Ingredients 8

1(1 1/2-pound)1 (1 1/2-pound) bone-in rib-eye steak, 1 1/2 inches thick
Salt and pepper, to taste
1tablespoon1 tablespoon vegetable oil
2tablespoons2 tablespoons shallots, minced
1teaspoon1 teaspoon ketchup
1/4teaspoon1/4 teaspoon dried thyme
1/2cup1/2 cup beef broth
1/4cup1/4 cup red wine

Steps:

  • Adjust oven rack to lowest position and preheat oven to 200°F. Pat steak dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown steak all over, 10 to 12 minutes. Transfer steak to wire rack set in rimmed baking sheet. Roast until meat registers 120° to 125°F (for medium-rare), 25 to 30 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest 5 to 10 minutes. Meanwhile, pour off all but 2 teaspoons fat from now-empty skillet. Add shallots and cook over medium heat until softened, about 1 minute. Stir in ketchup and thyme and cook until fragrant, about 30 seconds. Add broth and wine and simmer, scraping up any browned bits, until reduced to 1/3 cup, about 10 minutes. Carve bone from steak and cut steak on bias into four 1/2-inch-thick slices. Serve with jus. Note: Be sure to brown the edges of the steak to render the fat. You can do this easily by using tongs to hold the steak on its side in the hot pan.

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