Forget About Turkey And Make This Instead
Making a great rib roast is actually quite simple and especially when you follow this method.
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Worcestershire rib roast: (5 pounds rib roast)
2 tbsp rosemary salt (see recipe below)
1 tbsp fresh ground black pepper
enough Worcestershire sauce to cover the entire roast (about 1 1/2 tbsp)
1. Roast at 220 (104 celsius) until it hits 100 (38 celsius) internal temp
2. Roast at 500 (250 celsius) until it hits 120 (49 celsius) internal temp
3. rest for at least 20 minutes before slicing
Rib roast sauce:
2-3 beef bones
7 cups water
1 large onion in large chunks
2 medium carrots peeled and in large chunks
1 cup malbec or cabernet sauvignon red wine
1 tbsp balsamic vinegar
5 sprigs of stripped thyme leaves
2 tsp Worcestershire sauce
3 tbsp unsalted butter
salt and pepper to taste
Horseradish sauce:
1/3 cup mayo
1/4 cup sour cream
1/4 cup crème fraiche
1/4 cup prepared horseradish
2 tsp lemon juice
2 tsp W sauce
1 tsp white wine vinegar
2 tbsp chopped chives
Salt and pepper to taste
Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch:
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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Anne's Holiday Standing Rib Roast | Food Network
Anne brings big flavor to the holiday table with her Standing Rib Roast.
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Standing Rib Roast
Recipe courtesy of Anne Burrell
Total: 3 hr 20 min
Prep: 30 min
Inactive: 20 min
Cook: 2 hr 30 min
Yield: 8 servings
Level: Easy
Ingredients
1/2 teaspoon cayenne pepper
1/2 bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
Extra-virgin olive oil
1 (8 to 8 1/2-pound) bone-in standing rib roast
Kosher salt
1 onion, cut into 1/2-inch dice
1 pound baby carrots, tops trimmed
3 ribs celery, cut into 1/2-inch dice
1 pound cremini mushrooms, stems removed and quartered
1 cup red wine
2 cups rich chicken stock
2 bay leaves
Directions
Preheat the oven to 450 degrees F.
In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.
Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.
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The Perfect Prime Rib
Ready to be the host with the most? You need Chef Michael's perfect prime rib roast recipe. Starting with a four-bone Certified Angus Beef ® rib roast, the savory herbs and spices with a slow roast in the oven make for the next level on the classic recipe. Chef Michael shares some of his favorite tips for serving the best roast for your guests.
Link to full recipe:
Ingredients:
1 (8 to 10 pound) Certified Angus Beef ® prime rib (bone-in rib roast), 4-bone chuck-end preferred
1/4 cup (6 to 8 cloves) finely minced garlic
3 tablespoons sea salt
2 tablespoons Five Peppercorn Mélange
Butcher's twine
3 pounds baby potato blend
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
~~ If it's not CERTIFIED, it's not the best. ~~
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AMAZING PRIME RIB | easy, no-fail standing rib roast recipe
Are you ready for the BEST Prime Rib recipe? This is a no-fail, meltingly tender and juicy, garlic-crusted prime rib that will have all your guests swooning. This standing beef rib roast is perfect for Christmas and the holidays, or any special occasion worthy of a little splurge.
Prime rib (also known as standing rib roast) is up there next to turkey in terms of intimidating recipes. It's a big chunk of meat! Adding to the intimidation is that prime rib is also super pricey. But if you've enjoyed a perfectly roasted prime rib, you also know that it's worth every penny for that beautiful, show-stopping piece of meat.
So let's jump to the good news - it's really easy to cook! Sure, you may find different cooking methods online, like a reverse sear, but I promise that if you stick with this simple, no-fail prime rib recipe you'll get raving accolades all around. You know my motto, simple and foolproof is best.
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► TIMESTAMPS:
00:00 Intro
00:40 Thaw prime rib
00:51 Choice vs prime grade of meat
01:19 Get your butcher to tie the bones back on
01:34 What size prime rib to buy
01:43 Equipment needed
02:12 Make garlic herb butter
03:20 Blot prime rib dry with paper towels
03:32 Slather prime rib with garlic herb butter
04:17 Roast prime rib in oven
05:16 Let prime rib rest
05:35 Make red wine au jus
06:07 Cut string, remove bones and slice prime rib
07:54 Plate prime rib with sides
08:15 Taste test
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#primerib #beef #recipe
Forget the Oven, This is How I Make a Prime Rib Now
Sink your teeth into this incredibly full-flavored smoked prime rib recipe seasoned to perfection and coated in garlic and herbs. You will be amazed at how delicious this meat's flavor is.
Smoked prime rib is a large boneless, or bone-in ribeye roast smoked at lower temperatures until the desired internal doneness is achieved. There are varying degrees of quality of the ribeye that you can consider when purchasing, such as choice, prime, aged, grass-fed, wagyu, etc. Prices will vary from around $15 to $100 per pound.
Since this is completely coated in seasonings and herbs and slow-cooked, it doesn’t make much sense to buy an overpriced piece of meat, so choice, prime or grass-fed, will work perfectly for this recipe.
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Ingredients for this recipe:
• 1/3 cup olive oil + 3 tablespoons
• 3 tablespoons finely minced fresh thyme
• 3 tablespoons finely minced fresh rosemary
• 3 tablespoons finely minced fresh parsley
• 15 finely grated cloves of garlic
• 8-pound boneless ribeye roast
• 1 ½ tablespoons sea salt
• 1 tablespoon black pepper
Reverse Seared Prime Rib Roast for the holidays! Cooking with the Family!
Looking to reverse sear a prime rib roast for the holidays? I have been practicing the reverse sear method now for a few years and it has come out perfect every time. It was a tough concept for me to grasp at first as I have always been taught the high heat to start, and then low heat to finish. While I will say this is not a terrible way to cook meat, the reverse sear is way better in my opinion, and hopefully this video will show you why. Just remember to trust your meat probes/thermometers and they will never fail you!
This was a 12lb Prime Rib Roast that was cooked at an oven temp of 220 for about 4 hours. I pulled the roast when the internal temp hit 122. You can adjust this based on how rare you like your beef. Once the meat is pulled out, rest it for about 30 mins, get your oven on a high broil in the meantime. Once you have rested for 30 mins put the meat back into the high broil. Remember the meat is already cooked and rested at this point so you are just looking to get the outer fat bubbling and crusty, so don't leave it in there too long. The bonus to this technique is that once you get the fat bubbling and crusty you can pull the meat, go right to your cutting board and start cutting slices, remember the meat is already rested.
A quick tip that I have learned after doing this many times, is that when you cut your slices, put them right on individual plates to serve. Although it is nice to put the slices together on a plate to serve, they will continue to cook, and you will loose that beautiful pink rareness that you spent hours perfecting. I may or may not have made this mistake before so trust me.
Enjoy and let me know In the comments on what your favorite spice rubs and blends are!
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