Bulletproof Easy Prime Rib Recipes

DELICIOUS AND EASY PRIME RIB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice several slits into the top of prime rib; push garlic cloves into slits. Coat prime rib with olive oil and season with salt and pepper. Arrange rosemary sprigs and thyme sprigs atop prime rib and place in a roasting pan.
• Bake in the preheated oven until browned on the outside and pink in the center, 3 1/2 to 4 hours. An instant-read thermometer inserted into the center should read at least 125 degrees F (52 degrees C). Allow prime rib to rest 15 minutes before slicing.

EASY PRIME RIB

Steps:

• Let the prime rib roast stand at room temperature for about an hour.
• Mix the salt, pepper, white pepper, garlic powder and crushed thyme together in a small bowl.
• Poke holes in the roast at 1 inches intervals with a fork.
• Rub top and sides of roast with the 2 T. of Worcestershire sauce.
• Rub the powdered seasonings all over the top and sides of roast.
• Place fat side up in pan. Don't cover and don't add water/liquid.
• Preheat oven to 500 degrees then turn down to 350 when you put the roast in (this will sear the outside).
• The actual roasting time will depend on the size roast that you have.
• Roast for 18-22 minutes per pound for medium rare. Let stand 30-40 minutes until internal temperature reaches 140 degrees before cutting.
• 140 degrees is rare, 150 degrees is medium, 170 degrees is well done.

BULLETPROOF EASY PRIME RIB

Steps:

• The basics from our butcher - 500 F and 5 minutes a pound - worked out like this for us, as it was calculated on the weight of the roast.
• * Let the meat come to room temperature for about 2 hours.
• * Cleaned the meat and trimmed excess fat.
• * Poked a goodly number of holes with a large fork, and about 8 or so with a knife to insert garlic slivers.
• * Cleaned the garlic and took about half and sliced into "slivers" to insert in the deeper holes.
• * Mixed the ingredients threw in enough extra virgin olive oil to make a mud, and mixed it all up -- slathered it on the roast.
• * Placed meat fat side up in roasting pan with about 3 inch sides, and a rack.
• * Added just enough water to cover bottom of pan to reduce splashing of drippings.
• * Preheated oven to 500 F
• * Calculated 41 minutes for my roast. Your time will vary. Take weight of roast and multiply times 5 to get minutes.
• * Insert the meat thermometer and shut that door! (We used an inexpensive Taylor digital that had a cable to monitor temp of meat without opening the door).
• * Turn off the oven at YOUR scheduled time (remember that weight times 5 equals total minutes).
• * Check the temperature after exactly 2 hours. Do NOT open the door even once during this time.
• It came out with meat temp at 135, which is Medium Rare, but it continues to finish cooking, as you leave covered with foil for 25 minutes of "resting time" out on the kitchen counter.
• * De-boned it as this YouTube video shows:.
• http://www.youtube.com/watch?v=DrjkNGNl5oo.
• Optional: MaKe au jus after the roast was done by taking three tablespoons of fat drippings, all the carmelized bits that fell into the bottom of roasting pan, two tablespoons of flour, 1 quart of beef broth from box, simmered and stirred chunks out on medium, and then strain as poured into gravy boat.
• Hope this works out as well for you as it did for us. Just had French Dip sandwiches today made from leftovers. It was great for both meals.

PRIME RIB (THE TRUE PRIME RIB)

Steps:

• When ordering the rib roast from a butcher, be sure to request a Top Choice roast cut from the small loin end, the best being ribs 12 through 10.
• Have the butcher cut off the chine/backbone.
• The rib bones look best if they are shortened and frenched.
• Have the butcher do this for you as well.
• Place the roast in the refrigerator a couple of days ahead of time.
• Set the roast at room temperature for 1 hour prior to cooking.
• Evenly salt and pepper the roast.
• Cover the bottom of a roasting pan with the olive oil and set on medium-high heat about 4 minutes until very hot.
• Place roast in hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
• Remove roast from pan and set a wire rack in pan, and then set roast onto rack.
• Pour water over the roast and then pour the wine over the roast.
• Cut the 6 cloves of garlic in half lengthwise and with a small knife cut small slits into the top of the roast and insert the garlic clove halves into the roast.
• Generously season again with salt and pepper and then sprinkle with rest of the seasonings evenly.
• Place roast (uncovered) in the middle of the oven that has been pre-heated to 325 degrees (for medium-rare) and roast for 2 to 3 hours, or until internal temperature of the meat reaches 130 to 135 degrees for medium-rare.
• Remove roast from oven and tent with aluminum foil.
• Let stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast.
• Set the roast on a cutting board and carve immediately next to each side of each bone.
• Every other slice will have a rib bone and every other slice will not have any bone at all.
• Serve immediately.
• Place all of the juices into a gravy boat with a 1/2 pinch of sugar to serve as the au jus.
• The au jus can be used as a gravy or placed into individual small dipping containers.

EASY "NO PEEK" PRIME RIB

Steps:

• Preheat oven to 500º.
• Mix seasonings together and pat all over the roast.
• It probably won't stick very well to the fat side but that's ok.
• Put the roast in a Dutch oven, preferably on a small rack to lift it off the bottom of the pot.
• Bone side up (fat side down).
• Place a meat thermometer in the middle of the roast being careful not to get too close to the bone.
• Cover with lid (you need a fairly large Dutch oven so the lid will fit on properly).
• Cook the roast in the oven for 5-6 minutes per pound, then shut off the oven.
• DO NOT OPEN THE OVEN DOOR FOR TWO HOURS, UNDER PENALTY OF DEATH!
• ****The 2 hours starts as soon as the roast is put in the oven****.
• After two hours, take it out and check the temperature.
• If it's 140º, it's perfect!
• If it's cooler, put back in oven at 375º until it reaches 140º.
• This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
• Don't ask how to do medium or well done because cooking prime rib past medium rare is a felony.

PRIME RIB - FOOLPROOF

Steps:

• Allow roast to sit at room temp for an hour.
• Rinse off the roast and pat it dry.
• Rub olive oil and minced/crushed garlic over the entire roast.
• Sprinkle the roast with salt and pepper.
• Bake uncovered for 1 hour at 375.
• DO NOT OPEN THE OVEN.
• Turn off the oven.
• Keep roast in the oven for 4 hours. DO NOT OPEN THE OVEN.
• After the 4 hours, turn the oven back on to 375 and cook for an additional 30 minutes for rare-medium rare.

EASY PRIME RIB ROAST

Steps:

• Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
• Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.
• Preheat an oven to 500 degrees F (260 degrees C).
• Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.