BONELESS PRIME RIB RECIPE
A simple, traditional boneless prime rib recipe that ensures a tender and juicy roast with a gorgeous, crispy crust.
Provided by Kelly Anthony
Categories Main Course
Time 2h15m
Number Of Ingredients 4
Steps:
- Pat the prime rib dry with a paper towel. Lightly score the fat cap of the roast by making a cross-hatch pattern with a sharp knife. Do not cut too deep.
- Drizzle canola oil over the roast and rub to adhere. Sprinkle with Kosher salt and black pepper, and rub all over once more.
- If you have time, intensify the flavor of the beef by transferring the roast to a rimmed pan and placing it in the refrigerator (taking care to avoid any cross-contamination) overnight or up to 3 days, uncovered. If you do not have time, proceed directly to step 4.
- Preheat the oven to 450° and have ready a rack fitted in a roasting pan or over a sturdy rimmed baking sheet.
- Remove the roast from the refrigerator to sit at room temperature 1 hour prior to roasting to remove the chill. Then, transfer to prepared rack and pan.
- Roast for 15 minutes at 450°. Decrease the temperature to 300° and roast until the internal temperature reaches 120°, about 1 hour and 45 minutes to 2 hours more.
- Remove from the oven and allow to rest at least 15-20 minutes before carving. Slice the roast in 3/4" slices, serve and enjoy.
Nutrition Facts : Calories 684 kcal, Protein 30 g, Fat 61 g, SaturatedFat 25 g, Cholesterol 137 mg, Sodium 973 mg, ServingSize 1 serving
WET AGED, BONELESS PRIME RIB
Wet Aged Prim Rib from Tag'z 5 Star Meats in Murfreesboro, Tn. Very nice marbling in the Prime Rib and very tender from Wet Aging process. You can research the difference between Wet & Dry Aging Beef. I paired this Prime Rib with a Bone Ash Vineyards Cabernet from Venge Vineyards. This is a full-bodied Cabernet and paired well with the Prime Rib.
Provided by Raphe Reeves @Smokr
Categories Beef
Number Of Ingredients 7
Steps:
- This Prime Rib was 2.8 lbs. Apply a light coat, over the entire cut of beef, of Garlic Infused Olive Oil or you can use Extra Virgin Olive Oil.
- Mix ingredients, from above, in a mixing bowl and apply evenly to Prime Rib.
- Allow the PR to sit at room temperature, with dry rub applied, for approximately 2 hours. Make sure the meat is at room temp before cooking/grilling.
- Sear the Prime Rib in the oven at 450 degrees for 15 minutes prior to placing on the grille.
- I heat my grille to 250 - 275 degrees, place Prime Rib over indirect heat and grille until the internal temp of the Prime Rib is 120 degrees. This produces a nice med-rare.
- Lastly, let the PR sit under aluminum foil for 10-15 mins before slicing.
THE BEST PRIME RIB EVER
This is the best recipe for boneless prime rib I know. Seasoned with a simple garlic and herb rub, it cooks in about 90 minutes and the meat comes out oh so tender.
Provided by Annabelle Kennedy
Categories Main Dish Recipes Roast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Place prime rib in a roasting pan, fat-side up.
- Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
- Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 1.5 g, Cholesterol 85.2 mg, Fat 40 g, Fiber 0.4 g, Protein 21.6 g, SaturatedFat 16 g, Sodium 935.5 mg
DRY-AGED PRIME RIB
If you're thinking about dry-aging your own prime rib of beef for the holidays, start here. After lots of research, I decided I'd have to age the beef at least 30 days for any noticeable change in flavor; it ended up going for 42 days before baking. The meat came out extremely juicy and tender but somehow never developed that funky fermented flavor I wanted. It might've tasted a bit more concentrated, though, after having lost 2 pounds of water weight.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time P18DT17h52m
Yield 20
Number Of Ingredients 6
Steps:
- Dissolve kosher salt in water and use it to wipe down the prime rib. Pour enough sea salt over a rimmed sheet pan to cover it completely; sprinkle pink salt on top. Place a roasting rack over the salt. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, 30 to 40 days.
- Remove prime rib from the fridge. Trim off fat as needed. Transfer the rack into a roasting pan and place prime rib on top. Spray the surface with water and season generously with kosher salt. Refrigerate 24 to 48 hours to let meat absorb salt.
- Remove prime rib from fridge and cover loosely with aluminum foil. Let warm up slightly, 1 1/2 to 2 hours.
- Preheat oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
- Roast in the preheated oven for 20 minutes. Reduce temperature to 300° F (150° C). Bake for about 90 minutes, or until desired doneness is reached, 125° F (52° C) for rare, 130° F (54° C) for medium-rare, or 135° F (57° C) for medium. Let rest for 30 minutes before slicing.
Nutrition Facts : Calories 421.6 calories, Cholesterol 85.3 mg, Fat 36.6 g, Protein 21.4 g, SaturatedFat 15.5 g, Sodium 11190.9 mg
DRY AGED PRIME RIB ROAST
Provided by Guy Fieri
Categories main-dish
Time P10DT3h20m
Yield 5 to 6 servings
Number Of Ingredients 20
Steps:
- For the roast:
- Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.
- Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
- Preheat oven to 500 degrees F.
- Place roast on a rack in a large, heavy roasting pan.
- Special equipment: Space in back of refrigerator for up to 10 days .
- For the seasoning mixture:
- In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. (You can use mortar and pestle or large wooden end of a pounding mallet in non-glass bowl.) Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.
- Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add additional water, if necessary. (You will need this liquid to make the au jus.) Place roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.
- After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus.
- For the Au Jus:
- Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season, to taste, with salt and pepper. Strain once more into serving vessel.
BONELESS GARLIC AND ROSEMARY RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE
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
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
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