PRIME RIB
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
- An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
- Meanwhile, preheat the oven to 400 degrees F.
- Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
- Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
- Cook for 30 minutes and then baste the roast again.
- Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
- Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.
VENISON RIBS
Most butchers throw the venison ribs out or use the meat between the bones for hamburg. My hubby's hunting party butcher their own meat, and keep the ribs for this tasty recipe. You can barely tell it's deer meat. I guess this recipe could be used for beef or pork ribs also, but I've never tried it with any other meat. Where the recipe calls for BBQ sauce I use Recipe #419251 but you can use your favorite sauce.
Provided by queenbeatrice
Categories Easy
Time 8h
Yield 4 racks of rib, 4 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in plastic bag with ribs and let sit in refrigerator for six hours or overnight.
- Remove ribs, brush with BBQ sauce and cook in 375 degree oven for 1 1/2 to 2 hours, recoating wings with sauce halfway through. Until meat falls off bone.
Nutrition Facts : Calories 100.6, Fat 0.2, Cholesterol 0.2, Sodium 161.3, Carbohydrate 13.9, Fiber 0.5, Sugar 10.3, Protein 0.9
PRIME RIB OF VENISON
Number Of Ingredients 9
Steps:
- Dissolve bouillon cubes and beef soup mix in 3 cups hot water; add chopped onion and stir well. Pour into baking dish. Sprinkle sides and back of venison prime rib with salt and garlic pepper, to taste. Insert meat thermometer into thickest portion of roast. Place roast in preheated 400° oven; cook, uncovered, 30 minutes or until well browned. Baste with onion/soup stock; reduce heat to 325°. Bake, uncovered, for 1 1/2 hours or until meat thermometer reaches 155°-160°, basting often with onion/soup stock. Slice between each rib. Serve with small bowl of stock; garnish with spiced crab apples and parsley twigs.
Nutrition Facts : Nutritional Facts Serves
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place rib roast on a plate and bring to room temperature, about 4 hours.
- Preheat an oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
More about "prime rib of venison recipes"
CUTS OF VENISON, EXPLAINED - NORTH AMERICAN WHITETAIL
From northamericanwhitetail.com
VENISON RIBS | MEATEATER COOK
From themeateater.com
WALMART PRIME RIB
From howtobbqright.com
CRUSTED GRILLED VENISON ROAST RECIPE: EXCELLENT FOR ANY ROAST OR …
From elk-hunting-tips.net
PRIME RIB ROAST RECIPE (HOW TO COOK PRIME RIB ROAST) - THE …
From thecookierookie.com
TRAEGER PRIME RIB ROAST RECIPE | TRAEGER GRILLS
From traeger.com
AMAZING VENISON RIBS RECIPE - GAME & FISH
From gameandfishmag.com
PRIME RIB OF VENISON RECIPES RECIPE
From alicerecipes.com
IN SEASON: HOW TO MAKE A VENISON RIB ROAST - FOOD …
From foodrepublic.com
STANDING VENISON RIB ROAST RECIPE | TRAEGER GRILLS
From traeger.com
PRIME RIB OF VENISON RECIPES
From findrecipes.info
CRUSTED GRILLED VENISON ROAST RECIPE: EXCELLENT FOR ANY ROAST OR …
From pinterest.ca
PRIME RIB STYLE VENISON - EASY AND DELICIOUS - YOUTUBE
From youtube.com
THE BEST PRIME RIB RUB - SMOKED BBQ SOURCE
From smokedbbqsource.com
HOW TO COOK VENISON / DEER RIBS - FORAGER
From foragerchef.com
PRIME RIB RUB | THE RECIPE CRITIC
From therecipecritic.com
VENISON RIBS - DON'T WASTE TIME GRINDING DEER RIB MEAT
From southboundoutdoors.com
WHAT'S THE BEST AMOUNT OF PRIME RIB TO SERVE PER PERSON?
From thedailymeal.com
DAKOTAS PRIME RIB OF VENISON | RECIPES FROM GUIDE …
From guide.sportsmansguide.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love