Prime Rib Roast Beef With Fresh Garlic And Rosemary Recipes

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BEEF RIB ROAST WITH GARLIC AND ROSEMARY



Beef Rib Roast with Garlic and Rosemary image

A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don't be intimidated. It's still a roast, after all, and that means it's easy to cook.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     Entertaining     Winter     Roast     Dinner     Beef     Beef Rib     Garlic     Rosemary

Yield 8 servings

Number Of Ingredients 4

12 garlic cloves
1/4 cup chopped rosemary
2 Tbsp kosher salt
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 lb)

Steps:

  • Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
  • Let roast stand at room temperature 1 hour.
  • Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
  • Do Ahead
  • Beef can be marinated 1 day ahead.

BONELESS GARLIC AND ROSEMARY RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE



Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce image

Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.

Provided by USA WEEKEND columnist Jean Carper

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Yield 8

Number Of Ingredients 13

1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
½ teaspoon minced fresh rosemary for the sauce
2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
1 cup chicken broth
¾ cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch dissolved in
2 teaspoons water

Steps:

  • Adjust oven rack to center position and heat oven to 250 degrees F.
  • Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
  • Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
  • Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
  • Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 6 g, Cholesterol 98.6 mg, Fat 17.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 6.1 g, Sodium 1151.2 mg, Sugar 0.3 g

PRIME RIB ROAST BEEF WITH FRESH GARLIC AND ROSEMARY



Prime Rib Roast Beef With Fresh Garlic and Rosemary image

I got the roasting idea from Paula Deen. When I first saw this way of cooking I said to myself "Get out of here"! BUT this is great for putting in the oven and going to a movie, spending time with guests, preparing the rest of the meal, or just you time. I changed the time to what worked for me. Seasoned to the way we like it. With lots of Fresh Garlic and Rosemary. I made boneless because that is what was for sale. And makes for easy slicing! The cooking time is the actual time roast is in oven while on. Add 3 hours for resting in cooling oven. Oven Door MUST stay closed.

Provided by Rita1652

Categories     Roast Beef

Time 1h34m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (5 lb) boneless beef rib roast (bone optional)
1 -3 teaspoon coarse salt (generous amount)
1 -3 teaspoon fresh cracked pepper
1 tablespoon chopped fresh rosemary
10 garlic cloves

Steps:

  • Allow roast to stand at room temperature for at least 1 hour.
  • Meanwhile mix salt pepper and rosemary together.
  • Preheat the oven to 375 degree F.
  • Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
  • Place roast on a rack in the pan with the fat side up.
  • Roast for 1 hour.
  • Turn off oven.
  • Leave roast in oven but do not open oven door for 3 hours.
  • About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
  • Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
  • Remove roast 20 minutes after heating.
  • Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.

Nutrition Facts : Calories 6.6, Sodium 291.4, Carbohydrate 1.5, Fiber 0.2, Protein 0.3

PW'S PRIME RIB WITH ROSEMARY SALT CRUST



PW's Prime Rib with Rosemary Salt Crust image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h25m

Yield 16 servings

Number Of Ingredients 7

1 whole boneless rib eye (12 to 15 pounds)
Olive oil
1/4 cup tri-color peppercorns
5 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 cup kosher salt
1/2 cup minced garlic

Steps:

  • Preheat the oven to 500 degrees F.
  • Cut the rib eye in half (roast halves separately for more controlled/even cooking).
  • Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.
  • Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.

PRIME RIB ROAST WITH ROSEMARY AND GARLIC



Prime Rib Roast With Rosemary and Garlic image

This is flavorful and impressive for a holiday dinner or entertaining guests. It takes a little time to prep but isn't difficult, and once in the oven it is no-fuss whatsoever; relax and enjoy hanging out with your guests! I clipped it out of USA Weekend magazine a few years ago and have prepared it to rave reviews for family gatherings. It smells amazing while it cooks and the flavor is well worth waiting for.

Provided by Park Rangerette

Categories     Roast Beef

Time 2h50m

Yield 8-10 slices, 8-10 serving(s)

Number Of Ingredients 11

5 lbs boneless rib-eye roast, leave at room temp. 2 hrs. before cooking
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper
8 large garlic cloves, minced
2 tablespoons rosemary, minced
20 ounces baby portabella mushrooms, sliced (2 10-oz. packages)
1 cup chicken broth
3/4 cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch, dissolved in 2 tsp. water

Steps:

  • Heat oven to 250 degrees and heat a large skillet over medium-high heat. Rub roast on all sides with oil, salt & pepper. Add roast to hot skillet & brown on all sides, about 10 minutes. Transfer roast to a plate. When cool enough to handle, rub garlic & rosemary all over.
  • Meanwhile, pour off all but 2 T of the beef drippings. Add mushrooms & saute' until well browned, about 8 minutes. Mix broth, wine & mustard; add to mushrooms & simmer to blend flavors & reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl & set aside.
  • Set a wire rack over the skillet, set roast on rack (or use a regular roasting pan with a V-rack). Slow roast in oven 2-1/2 to 3 hours until meat reaches an internal temp of 135 degrees for medium-rare or 140 degrees for medium.
  • Transfer roast to cutting board and remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat, return mushroom sauce to pan & heat to a simmer. Add cornstarch and simmer until sauce thickens slightly, about a minute. Carve meat & serve with the sauce.

Nutrition Facts : Calories 861.1, Fat 66.4, SaturatedFat 26.1, Cholesterol 192.8, Sodium 1153.9, Carbohydrate 7, Fiber 1.7, Sugar 1.6, Protein 52.5

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY



Prime Rib With Garlic Herb Butter Recipe by Tasty image

Here's what you need: butter, garlic, fresh rosemary, fresh thyme, salt, pepper, boneless ribeye roast, flour, beef stock, mashed potato, green bean

Provided by Alvin Zhou

Categories     Dinner

Yield 7 servings

Number Of Ingredients 11

1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5 lb boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock
mashed potato, to serve
green bean, to serve

Steps:

  • Preheat oven to 500°F (260°C).
  • Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
  • Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
  • Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
  • Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
  • Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
  • Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
  • Remove from heat and strain the sauce into a gravy dish.
  • Carve the prime rib into ¾-inch (20 mm) slices.
  • Serve with the mashed potatoes, green beans, and sauce!
  • Enjoy!

Nutrition Facts : Calories 1208 calories, Carbohydrate 18 grams, Fat 89 grams, Fiber 0 grams, Protein 80 grams, Sugar 3 grams

GARLIC PRIME RIB



Garlic Prime Rib image

Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!

Provided by Chef Mike

Categories     Main Dish Recipes     Roast Recipes

Time 1h40m

Yield 15

Number Of Ingredients 6

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

Steps:

  • Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
  • Preheat the oven to 500 degrees F (260 degrees C).
  • Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
  • Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Nutrition Facts : Calories 562.2 calories, Carbohydrate 1 g, Cholesterol 112.7 mg, Fat 48 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 19.4 g, Sodium 395.5 mg

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