Prime Rib Recipe with Red Wine Jus | Steamy Kitchen Recipes
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.
Bobby Flay's Roast Prime Rib with Thyme Au Jus. mmmmm
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)
Crusted Pepper Prime Rib | Reluctant Entertainer
Prime Rib with horseradish cream made this for christmas dinner one year: it was delish!