Prime Rib Recipies Recepies

prime rib recipe

• 1 8lb. Roast
• 4 cloves garlic, finely sliced
• Salt and freshly ground pepper
• 1/2 cup white wine
• 3 cups beef stock

Preheat oven to 400 degrees. Allow meat to warm to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a knife, poke small holes in the meat and insert the garlic into them. Coat roast with salt and pepper to taste. Place the roast in a large roasting pan, bone side down. Roast for 15 minutes. Turn the heat down to 350 degrees and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness. Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat. Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice meat and pour on some of the sauce.

Bone Standing Rib Recipe

Ingredients:

• 1 prime rib of beef roast, 7-bone size
• 2 tablespoons peppercorn
• 1 tablespoon coarse salt
• 4 tablespoons fresh minced garlic
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil

Directions:
Preparation: Have the butcher remove the chine bone, separate the meat from the ribs and tie back together with string. Pre-heat oven to 450 degrees. In mortar with pestle, crush peppercorn, garlic, salt and herbs.
Place roast fat side up, bone side down, on rack in a shallow baking pan and insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Let stand until meat comes to room temperature.

Rub with peppercorn mixture and cook 25 to 30 minutes to sear. Reduce heat to 325 degrees and continue cooking approximately 14 to 15 minutes per pound or until desired temperature is reached (less 5 degrees).
When beef is done, place on warm large platter and let stand 10 to 15 minutes for easier carving and to retain more juices.

The final temperature for rare will be 130, medium rare 135 and 140 for medium. Remember too, that the placement of the thermometer can greatly affect the doneness of the meat vs thermometer temperature.
This recipe for 7 Bone Standing Rib serves/makes 8.