BLACK PEPPER CRUSTED PRIME RIB
Provided by Sandra Lee
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by cutting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it's completely covered. Transfer to a roasting pan lined in aluminum foil.
- Place roast in the oven and cook for 1 hour. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness, about 130 to 135 degrees F for medium rare. Let rest for 10 minutes before carving.
- *Cook's Note: Have butcher remove ribs from roast and tie it.
ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
- Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
- Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
- Serve with Scalloped Potato Gratin and Roasted Red Onions.
- 1 1/2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, chopped
- 1/2 teaspoon ground nutmeg
- Butter
- 2 russet potatoes, peeled and cut into 1/8-inch thick slices
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus more for broiling
- Preheat the oven to 375 degrees F.
- In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
- While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
- Yield: 4 to 6 servings
- 6 tablespoons butter
- 3 tablespoons balsamic vinegar
- 1/2 cup honey
- 1/2 bunch fresh thyme
- Salt and freshly ground black pepper
- 4 red onions, halved
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
- Yield: 6 servings
SALT AND PEPPER CRUSTED RIB ROAST
Provided by Ian Knauer
Categories Pepper Roast Father's Day Back to School Dinner Beef Rib Fall Gourmet
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F with rack in middle.
- Rub roast all over with oil, then sprinkle all over with kosher salt. Coarsely crush peppercorns in a folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Coat meat on all sides with peppercorns, pressing to help them adhere.
- Roast on a rack in a 13- by 9-inch roasting pan 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 platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).◊
HERB & PEPPER CRUSTED RIB OF BEEF
Planning a dinner party? James Martin's crusted roast beef will wow your guests
Provided by James Martin
Categories Dinner
Time 2h40m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
- While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.
Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 1.43 milligram of sodium
ROAST PRIME RIBS OF BEEF WITH CRACKED PEPPER CRUST
Make and share this Roast Prime Ribs of Beef With Cracked Pepper Crust recipe from Food.com.
Provided by lazyme
Categories Roast Beef
Time 2h22m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Let the meat stand at room temperature for 1 hour.
- In a small bowl combine the black peppercorns, green peppercorns, white peppercorns, allspice, thyme, and coarse salt. Rub the meat with the mixture.
- Roast the meat, rib side down in a roasting pan, in a preheated 500 degrees Fahrenheit oven for 30 minutes, reduce the heat to 350 degrees Fahrenheit.
- Roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130 degrees Fahrenheit for medium-rare.
- Twenty minutes before the roast is done, add the blanched baby carrots, garlic, and shallots, all patted dry, to the pan.
- (Remove the vegetables with a slotted spoon if they brown too quickly.).
- Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely.
- Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
- Make the sauce:.
- Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits.
- Boil the liquid until it is reduced by half and transfer it to a saucepan.
- Add the beef broth and 1/4 cup of the Madeira wine and boil the mixture for 5 minutes.
- In a small bowl stir together the remaining 2 tablespoons Madeira, arrowroot, and the mustard; add the mixture to the pan in a stream, whisking constantly.
- Bring the sauce to a boil, whisking, and boil it for 1 minute.
- Season the sauce with salt and pepper and transfer it to a heated sauceboat.
- Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.
Nutrition Facts : Calories 98.6, Fat 0.9, SaturatedFat 0.3, Sodium 559, Carbohydrate 18.5, Fiber 3.4, Sugar 2.3, Protein 2.7
ROAST PRIME RIBS OF BEEF W/ CRACKED PEPPER CRUST
I found this recipe in Bon Appetit, April 1997 and hope to try it for Christmas this year. It has great reviews and I'm looking forward to it.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 2h40m
Number Of Ingredients 17
Steps:
- 1. Let the meat stand at room temperature for 1 hour. In a small bowl combine the black pepper, the green pepper, the white pepper, the allspice, the thyme, and the salt and rub the meat with the mixture. Roast the meat rib side down in a roasting pan in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130°F. for medium-rare.
- 2. Twenty minutes before the roast is done add to the pan the carrots, the garlic, and the shallots, all patted dry. (Remove the vegetables with a slotted spoon if they brown too quickly.)
- 3. Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely.
- 4. Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
- 5. Make the sauce: Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the liquid until it is reduced by half and transfer it to a saucepan. Add the broth and 1/4 cup of the Madeira and boil the mixture for 5 minutes. In a small bowl stir together the remaining 2 tablespoons Madeira, the arrowroot, and the mustard and add the mixture to the pan in a stream, whisking.
- 6. Bring the sauce to a boil, whisking, and boil it for 1 minute. Season the sauce with salt and pepper and transfer it to a heated sauceboat. Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.
ROAST PRIME RIBS OF BEEF WITH CRACKED PEPPER CRUST
Steps:
- Let the meat stand at room temperature for 1 hour. In a small bowl combine the black pepper, the green pepper, the white pepper, the allspice, the thyme, and the salt and rub the meat with the mixture. Roast the meat rib side down in a roasting pan in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130°F. for medium-rare. Twenty minutes before the roast is done add to the pan the carrots, the garlic, and the shallots, all patted dry. (Remove the vegetables with a slotted spoon if they brown too quickly.) Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely. Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
- Make the sauce:
- Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the liquid until it is reduced by half and transfer it to a saucepan. Add the broth and 1/4 cup of the Madeira and boil the mixture for 5 minutes. In a small bowl stir together the remaining 2 tablespoons Madeira, the arrowroot, and
- the mustard and add the mixture to the pan in a stream, whisking. Bring the sauce to a boil, whisking, and boil it for 1 minute. Season the sauce with salt and pepper and transfer it to a heated sauceboat. Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.
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PEPPER-CRUSTED PRIME RIB ROAST RECIPE
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5/5 Total Time 4 hrs 30 minsAuthor Marcela Valladolid
- In a spice grinder, grind the peppercorns, guajillo chile and rosemary until coarse. Transfer to a medium bowl. Add all of the remaining ingredients except the broth and mix well.
- Preheat the oven to 400°. Rub the pepper mix all over the roast. Place the roast on a rack set over a roasting pan. Add 2 cups of the broth to the pan and roast for 30 minutes, until the meat is well browned. Add 2 more cups of the broth and loosely tent the roast with foil. Reduce the oven temperature to 350°. Roast for about 2 1/2 hours, until an instant-read thermometer registers 115°; add the remaining 2 cups of broth halfway through. Set the roast on a cutting board to rest for about 30 minutes (the center of the roast will register at 125° for medium rare).
- Strain the pan juices into a small saucepan. Skim off as much fat as possible and bring to a simmer. Carve the roast and serve with the pan jus.
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- Preheat the oven to 325°. In a pepper grinder or a spice mill, coarsely grind all of the peppercorns. Transfer to a small bowl. Season the roast with salt and the pepper mixture.
- In a large ovenproof skillet, heat the oil until shimmering. Add the roast, fat side down, and cook over moderate heat until browned, about 5 minutes. Turn the roast and brown it on each of the other sides, about 13 minutes longer. Set the roast, fat side up, in the skillet and add the butter. When the butter is melted, baste the roast all over. Add the thyme, bay leaves and marjoram and roast for 1 hour.
- Add the garlic and shallots to the skillet and continue roasting the meat until an instant-read thermometer inserted in the center registers 130° for medium-rare, about 45 minutes longer.
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