How to Cook Perfect Roast Beef | Jamie Oliver
Jamie loves Roast Beef, and we hope you do too! Here he gives us all the tips and tricks to make sure you get your beef spot on every time, no matter what cut you’re using. This guide to prepping, searing, roasting and resting your meat will mean your beef is the best ever, perfect to go with roast potatoes, yorkshire puddings and all the trimmings. For everything else you need, head to JamieOliver.com. Enjoy!
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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
Smoked Prime Rib: The Perfect Holiday Roast
Smoked Prime Rib: The Perfect Holiday Roast - The prime rib season is here, and Smokin' and Grillin' with A.B. has got you covered! Experience the joy of cooking with A.B. as he demonstrates his secret recipe for the most tender prime rib ever. Using his state-of-the-art Dual Fire RT-1200 pellet grill, A.B. creates a flavor explosion that will leave you craving for more. Visit W-I-T-A-B.com for the complete recipe and make sure to hit that subscribe button for more sizzling content!
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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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Low and Slow Prime Rib - Easy No Fail Prime Rib Method - Food Wishes
This is the simplest, most fail-safe version for cooking a Prime Rib, boneless or bone-in, ever invented. If you can’t make a perfectly pink prime rib using this method, just stop trying to cook prime rib. Enjoy!
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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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