Onion Crusted Beef Prime Rib Roast Recipes

THE PERFECT PRIME RIB ROAST

The Perfect Prime Rib Roast image

This is the best prime rib I've ever eaten or made. I will not even order from a restaurant anymore. Add any other seasonings to your taste.

Provided by Luckyz Recipes

Categories Main Dish Recipes Roast Recipes

Time 4h25m

Yield 6

Number Of Ingredients 6

Ingredients

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill weed
1 teaspoon ground black pepper
1 teaspoon salt
3 pounds prime rib roast, ribs removed and trussed onto roast, or more to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 0.9 g, Cholesterol 84.3 mg, Fat 32.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 13.6 g, Sodium 449.9 mg, Sugar 0.2 g

MUSTARD-SEED-CRUSTED PRIME RIB ROAST WITH ROASTED BALSAMIC ONIONS

Mustard-Seed-Crusted Prime Rib Roast with Roasted Balsamic Onions image

Provided by Jill Silverman Hough

Categories Beef Mustard Onion Roast Christmas Dinner Vinegar Christmas Eve Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

1/2 cup crème fraîche
1/2 cup heavy whipping cream
1/4 cup prepared white horseradish
1 cup plus 1 teaspoon dijon mustard, divided
4 medium onions, cut into 3/4-inch wedges with some core attached
5 very large shallots (about 1 pound), quartered through root end
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 teaspoons coarse kosher salt plus additional (for sprinkling)
4 garlic cloves, minced
1 9 1/2-pound bone-in standing prime rib roast, trimmed
2 tablespoons yellow mustard seeds
1/4 cup brandy
2 cups low-salt beef broth
Chopped fresh italian parsley

Steps:

Using electric mixer, beat crème fraîche and cream in medium bowl to firm peaks. Fold in horseradish and 1/3 cup mustard. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Can be made 8 hours ahead. Keep chilled. Rewhisk before serving.
Preheat oven to 450°f. Toss onions, shallots, vinegar, oil, and 1 1/2 teaspoons coarse salt in large bowl. Sprinkle roast lightly with coarse salt and generously with pepper. Stir 2/3 cup mustard and garlic in small bowl; rub over roast. Place roast, bone side down, in roasting pan. Sprinkle mustard seeds over, pressing to adhere. Roast 20 minutes. Reduce oven temperature to 350°F.
Arrange onion mixture around roast. Return to oven; roast until instant-read thermometer inserted into center registers 120°F, stirring onion mixture occasionally, about 2 1/4 hours for medium-rare.
Transfer roast to work surface. Tent with foil; let rest 30 minutes. If necessary, increase oven temperature to 450°F and return onion mixture to roasting pan and roast until deep brown and very tender, about 10 minutes. Using slotted spoon, transfer onion mixture to medium bowl.
Place roasting pan over 2 burners on medium-high heat. Add brandy; stir 30 seconds. Whisk in broth and remaining 1 teaspoon mustard; boil until reduced to 1 1/4 cups jus, stirring occasionally, about 10 minutes. Season jus with salt and pepper.
Slice roast; arrange on platter. Spoon onions around roast. Sprinkle parsley over. Pass dijon crème fraîche and jus alongside.
What to drink:
The king of roasts meets its match in the king of wines. Dijon mustard's pleasant sharpness softens Cabernet's big tannins. With the roast, try the ROBERT MONDAVI 2006 CABERNET SAUVIGNON OAKVILLE (California, $45). The wine's spice and blackberry flavors are perfect with the beef.

ONION-CRUSTED BEEF PRIME RIB ROAST

Onion-Crusted Beef Prime Rib Roast image

Consider this the wow-worthy Christmas main you'll want to make again and again. All it takes is a few basic seasonings to achieve this tasty and tender, Onion-Crusted Beef Prime Rib. Sprinkle the roast with garlic powder, minced onion and black pepper and let rest at room temperature for about 20 minutes-this will allow even cooking. The secret to getting the perfect crust? Roast on high for about 15 minutes! Serve with creamy mashed potatoes or roasted vegetables for a feast worthy of any celebration.

Provided by By Arlene Cummings

Categories Entree

Time 2h45m

Yield 8

Number Of Ingredients 4

Ingredients

1 boneless beef (prime) rib roast (4 lb)
1/2 teaspoon garlic powder
3 tablespoons dried minced onion
Salt and fresh ground black pepper

Steps:

Place beef, fat side up, on rack in shallow roasting pan. Sprinkle all sides and underneath beef generously with garlic powder, dried onion, salt and pepper. Let beef stand at room temperature at least 20 minutes before roasting.
Heat oven to 450°F. Roast beef uncovered 15 minutes.
Reduce oven temperature to 325°F; continue to roast 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of beef reads 135°F (for medium). Temperature will rise about 5°F to 10°F after removing from oven; keep this in mind when considering cooking time and desired level of doneness.
Let beef stand 15 to 20 minutes before slicing.

Nutrition Facts : ServingSize 1 Serving

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