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Prime Rib Recipes

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Prime rib with spinach.

Delicious and easy to prepare, prime rib is the perfect main dish for a festive feast. This guide contains recipes for prime rib, from the whole standing roast to cutlets.

Solutions: Prime Rib Recipes

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Recipe: Prime Rib

I've done all the rubs and it would be hard to name a favorite. They are all so good.

Ingredients:

Garlic Infusion Rub

  • 6 cloves garlic, minced
  • 1/4 cup grainy Dijon type mustard
  • 2 Tbsp. fresh rosemary, chopped
  • 2 Tbsp. olive oil

Rub beef all over with salt and pepper and this rub mixture on before roasting.

Lemon Pepper Rub

  • rind of one lemon, finely zested or ground
  • 4 garlic cloves, minced
  • 1 Tbsp. olive oil
  • 1 Tbsp. lemon juice

Season roast with salt and pepper. Combine the rest of the ingredients and rub over roast before roasting.

Teriyaki Rub

  • 3 Tbsp. soy sauce
  • 3 Tbsp. brandy
  • 1 Tbsp. dry mustard

Mix all ingredients and brush over roast. The soy sauce is probably salty enough without needing to add salt to the roast.

Horseradish Rub

  • 1 Tbsp. horseradish
  • 1 Tbsp. grainy Dijon type mustard
  • 1 tsp. garlic, chopped
  • 1 tsp. cracked black pepper

Combine all ingredients and spread on roast before roasting.

Espresso Rub

  • 1 tsp. packed brown sugar
  • 1 tsp. regular coffee or espresso, finely ground
  • 1 tsp. each salt and pepper

Combine all ingredients and rub over roast before roasting.

Directions:

Prime Rib is a premium beef roast. To keep the meat at the optimum temperature when it is served, make sure the plates are warm. Rinse in hot water before serving, put them in the dishwasher on the heat cycle or warm them on top of the stove, alternating the bottom dish so they all warm.

When you order your roast ask the butcher for the small end of the prime. The smaller end is more tender. The bones are also smaller. You can also ask the butcher to trim the backbone off the roast, but ask that they leave the rib bones connected.

Keep in mind that outside of the roast is more done than the inside portions. If you have a portion that is rarer than someone wants, place it in the pan with drippings. Cook it on top of the stove for 30 seconds on each side.

Prime Rib Cooking Times

For Medium-Rare: Cook for 22 minutes per pound. Internal temperature on the meat thermometer should read 140 degrees F (60 C) when the roast is removed from the oven.

For Medium: Cook for 25 minutes per pound. Internal temperature should read 155 degrees F (68 C) when roast is removed from the oven.

For Well-Done: Cook 30 minutes per pound. The internal temperature should be 165 F (74 C) when removed from the oven.

The estimated roasting times are based on a minimum roast weight of 4 pounds (1.8 kg).

The minutes per pound are a guideline only. Exact cooking time can vary, which is why it is best to use a meat thermometer.

Allow 3 servings per pound of bone-in roast, 4 or boned roast.

Cooking Prime Rib

  1. Place the roast on a rack in a roasting pan, bone side down.
  2. Season the roast with salt and pepper, or try something different by using one of the rubs listed above.
  3. Insert the meat thermometer into the center of the roast, making sure you avoid the bone or fat.
  4. Roast the meat, uncovered, in a 325 degree F oven until it reaches the desired doneness. Then remove the roast from the oven and tent it with foil for a minimum of 10 minutes, up to 30 minutes. This allows the juices to flow back into the meat (they will run out if you cut right away and the meat will be less tender) and the temperature rises another 5 degrees.
  5. Remove the twine if there is any and carve.

Carving Prime Rib

When you are ready to carve the roast, stab the meat with a long fork and tilt the roast so the rib bones are straight up. With a carving knife, cut parallel to the ribs, separating the ribs from the meat. Then, with the bones removed, set the roast rib side down and carve into slices 1/4 to 1/2 inch thick.

By sooz from Toronto, ON

Recipe: Cooking a Prime Rib or Any Other Roast

Directions

To make a roast come out just like you get in a restaurant, cook as follows:

Pre-heat oven to 200 degrees F. (no hotter!)** see below!

Place roast fat-side up in a shallow cooking pan on a rack (unless a rib, ribs form their own rack). Season as you like, add 1/2 cup water and cover tightly with aluminum foil.

Insert the probe of an electronic thermometer through the thickest part of the meat, so the tip is in the center of the roast, puncturing thru the aluminum foil.

Set the thermometer to beep when the internal temperature reaches 120 F. Allow approx. 45 min. / lb.

When it's 120 F., pull roast, thermometer and all from the oven and sit on top of the stove or counter. Let sit, still covered and with probe intact, until internal temperature rises to 130 F. (it will cook by itself-about 1/2 hr. to hour).

Meanwhile, raise temp. of oven to 500 F. When roast reached 130 F., pull out probe and remove foil, then let brown for 15 min. in hot oven.

Pull out and remove roast from pan, use drippings to make gravy while roast is 'setting' (juices congeal, about 15 min). Carve and enjoy! Roast will be evenly pink from edge to center without the usual brown ring to a small pink center when cooked at a higher temp, and will be very moist.

**Water boils at 212 deg. F., and you boil out the moisture from each cell when cooked at a higher temp, making roast brown and dry, overcooking the outer 1/2 to get the inner half done. This takes longer but the results are spectacular, just like it's served in a fine restaurant!

By Pops Fassett from Fort Worth, Tx.

Recipe: Prime Rib Cutlets

Ingredients:

  • 1/4 cup flour
  • 1/2 tsp. seasoned salt
  • Black pepper
  • 2 prime rib cutlets

Directions:

Heat 1 tablespoon oil. Combine flour and seasonings. Dredge cutlets through flour. Saute 1 1/2 minutes per side.

By Robin

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