The easy way to make a foolproof, knock-your-socks-off standing rib roast. During the holidays or any time you want to put something stunning on the table, it doesn't get any better than a standing rib roast.
Prime Rib I’m not sure there’s anything more special and delicious at Christmastime than a beautiful, perfectly cooked piece of roast beef. This is my version of prime rib, which is as good the next day, sliced cold right out of the fridge, as it is served warm on a plate with potatoes, [...]
Rosemary-Pepper Beef Rib Roast with Porcini Jus. I made this and the best part, although all great, was having leftovers to use all weekend. Fajitas, steak sandwich's, for salads. The Porcini Jus can be heated up for au jus for a French dip. One roast and you are set!
Slow-Roasted Prime Rib. A luxurious centerpiece for a holiday menu, this three-bone prime-rib roast gets heaped with a big pile of smashed garlic, butter, and fresh herbs, then slow-cooked it in a low oven for at least two hours, until the meat becomes meltingly tender, and the herbs and garlic infuse it through and through.
Prime Rib -- # 1 whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib) About 14 Pounds # 4 Tablespoons Olive Oil # 1/2 cup Kosher Salt # 4 Tablespoons Tri-color Peppercorns (or Any Peppercorns) # 3 sprigs Rosemary # 3 sprigs Thyme # 1/2 cup Minced Garlic
Easy Prime Rib (from Jillee). Get a bone-in ribeye roast. Mix equal parts of onion salt, seasoned salt, and garlic powder. Approx 1/4 cup total. Pat salt mixture on both ends and the fat side of the roast. It may not stick as well on the fat side. Pre-heat oven to 500 degrees, but NOT broil. Put roast in a dutch oven on a small rack, fat side up. Insert meat thermometer. Cook 5-6 min/lb. then turn oven off. DO NOT OPEN DOOR FOR 2 HOURS UNDER PENALTY OF DEATH. (continued in 1st comment)