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Prime Rib Recipe

Standing Prime Rib Recipe

This makes the meat pink all the way through. (Have butcher cut ribs off & retie) 2-4 ribs or any weight Pepper & garlic salt to taste
Place rib side in roasting pan. Roast uncovered at 325 degrees for exactly 1 hour. Turn off oven. Do not open oven door at any time during roasting time or while roast is resting in oven. This should be done early in the day.

Slow Roasted Prime Rib Recipe

1 Rib Roast (4-5 ribs or about 7-8 lbs)
2 tsp garlic
1 tsp salt
1 tsp black pepper
1 tsp oregano

When you order your roast from the market, make sure to talk to the butcher and tell him that you want the small end of the Prime. The larger end comes from the front shoulder area and is tougher (If you can call prime rib tough) than the smaller tenderer end. The bones are also smaller so you get more beef for your buck! Also, ask the butcher to trim the backbone (chine) off the roast leaving the rib bones still connected.

Lay the roast rib bone side down and carefully trim the fat that layers the top of the meat. Start your cut from the narrow end (the tail) to the thicker (eye) side. You want to leave this fat strip connected to the meat at the eye side. Roll the fat layer back and sprinkle the meat with your spices. Roll the fat layer back onto the roast. This will protect your roast from the higher oven temperatures and also keep it moist and tender

Place Roast bone side down in a hot pre-heated oven at 450 degrees for 15 minutes.
Reduce the oven temperature to 250 degrees and cook about 20 to 30 minutes per pound.

Test the beef with a meat thermometer in the thickest part of the roast (center of the eye) being careful not to touch the bone. Remove the roast when the internal temperature reaches 130 degrees for rare, 140 for medium rare or 150 degrees for medium.
Cover the roast loosely with aluminum foil and let sit for 1/2 hour. The internal roast temperature will continue to rise about 5 degrees even after you take it out of the oven.

Remove the fat layer and trim off the rib bones. You may also trim off the tail portion of the roast depending on its fat content and your cholesterol levels.

Carve the roast at the table. Outside portions are more done than the inside portions. If you have a portion that is more rare than your guest wishes, return that portion to the kitchen and place it in the pan with drippings. Cook on top of the stove for 30 seconds on both sides and that should do it.

Serve with some horseradish sauce and/or the au jus from the roasting pan.
Preparation Time: 3-4 hours serves: 6-8

Smoked Prime Rib Recipe

8 lb Roast prime rib
Dry rub seasonings:
4 ts Paprika
2 ts Salt
2 ts Onion powder
2 ts Black pepper
1 ts Cayenne

Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time.

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