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Prime Rib Recipes


Prime Rib Recipe
1 8lb. Roast
4 cloves garlic, finely sliced
Salt and freshly ground pepper
1/2 cup white wine
3 cups beef stock

Preheat oven to 400 degrees. Allow meat to warm to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a knife, poke small holes in the meat and insert the garlic into them. Coat roast with salt and pepper to taste. Place the roast in a large roasting pan, bone side down. Roast for 15 minutes. Turn the heat down to 350 degrees and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness. Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat. Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice meat and pour on some of the sauce.

 


Black Peppercorns Prime Rib Recipe
1 ea. Prime Rib Roast (9-11 lbs.)
1 1/2 oz. Worcestershire Sauce
1 Tbs. Cracked Black Peppercorns (8 mesh)
1 Tbs. Granulated Garlic
1 Tsp. Granulated Onion
2 Cups (1/2 lbs.) Rock Salt
1/4-Cup Water
Yield: 8 lbs.

Remove prime rib roast from wrapping and place on roasting pan. Coat the rib roast with Worcestershire Sauce. Evenly distribute the cracked peppercorns over the top of the roast. Then add the garlic and the onions granules. (Add the pepper first so it will stick to the Worcestershire sauce.) In a separate bowl combine the rock salt and the water. Mix well. Carefully pack the rock salt over the top of the prime rib in a large rectangular section approximately 6" wide by 14" long by 3/4" thick. Use all of the salt, and keep packed together. (During the cooking process this will become a slab, removable when complete.) Place rib roast(s) in a 225F oven and cook for approximately 1 3/4-2 hours to achieve a temperature of 110-115F. Remove and let rest for 1/2-1 hour, then remove salt cap and any residual pieces of salt. Slice as desired.


Roast Prime Rib Recipe
3 rib roast of beef (6-7 lb.)
1 tbsp. flour
1 tsp. dries mustard
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 325 degrees. Wipe roast with damp paper towels. Combine flour, mustard, salt and pepper. Rub all over beef. Place roast, fat side up, with ribs as rack, in roasting pan (insert thermometer). Roast, uncovered, 3 to 3 1/4 hours or until thermometer register 140 degrees (rare) or 4 1/4 pounds, 160 degrees (medium).
Let roast stand 15-20 minutes for easier carving. Serve au jus or with brown gravy. Makes 7-8 servings


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