November 30, 2011
Dinner, Main Dish, Beef,
Roast Beef, North American, 5 Ingredients Or Less, Easy/Beginner Cooking, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, New Years, Romantic Dinner, Summer, Thanksgiving, Wedding, Winter, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy more
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"This makes a delicious, tender prime rib roast. Great for the holidays! Rubs are used to flavor the meat, and are optional."
Combine garlic and herbs, then rub the mixture evenly over the surface of the meat.
Roasting: Because rib cuts are more tender, dry heat roasting (no cover and no added liquid) is preferred. Moist heat is used to tenderize tougher cuts of meat, but may also result in greater shrinkage and drier meat.
Place meat on a cooking rack, fat side up, in a shallow roasting pan. Do not place meat in a cooking bag, nor place a cover of any kind over the meat. Pour the beef broth into the roasting pan with the onions. It will cook and evaporate as the roast cooks. All the juices from the roast will drip down into the pan along with the onion and broth making a great base for delicious gravy when the roast is done.
Roast at 350 degrees, for 18-24 minutes per pound. Medium-rare (145 degrees final internal temperature), medium (155 degrees internal temperature), and well-done (165 degrees internal temperature). (Check the temperature and take it out about 5 degrees before the way you like it done, because meat continues to cook while sitting).
Note: Over cooking meat will dry it out, and toughen it.
Internal temperature of meat will continue to raise 5 more degrees during standing time.
Carving: Allow roast to stand 15-20 minutes before carving.
Proper carving will make meat more tender.
Slice across the grain of meat.
Serve with horseradish and au jus, as desired. I like mine with sour cream mixed with horseradish for dipping.
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Scrumptious prime rib!
My kids made this yesterday for Mother's day. It was so tender you could cut it with a fork. It was very well flavored. They used thyme and rosemary for the herbs. A real crowd pleasing meal all the way around!
This looked easy enough to make and since it was my first time making prime rib I wanted something easy. The meat was perfectly pink, tender and so juicy! My husband and I really enjoyed it for our anniversary dinner. Another of your delicious recipes Linda and another 5 plus stars from us!
I made this for company and I got such great compliments! Thank you for making me look so good Linda! The roast preparation couldn't be easier and we loved how tender and tasty it was!
A sure fire way to make a perfect prime rib. What a succulent piece of meat this produced. Tender, and juicy and full of flavor beyond words. This is it for us!
This prime rib really lived up to its name. It is perfect! My roast came out just right and the aroma coming from the kitchen had me drooling while I was slicing it up!