Best Drowned And Massaged Standing Prime Rib Roast Recipes

ROASTED AND REVERSE SEARED PRIME RIB RECIPE

Steps:

• Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
• Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.

PAULA DEEN PERFECT STANDING PRIME RIB ROAST

Steps:

• Combine seasonings. Rub seasonings all over roast several hours in advance.
• Preheat oven to 375 degrees.
• Place roast on rack with fatty side up and rib side down. Place roast in oven and cook one hour.
• Turn off oven. DO NOT OPEN OVEN DOOR AT ALL DURING THIS PROCESS. Leave in oven for 3 hours without opening door.
• About 45 minutes before serving turn oven on to 375 degrees to reheat roast. Very important not to open oven from time roast is put in until ready to serve.
• This makes a RARE prime rib. If a more well done is desired, increase cooking time.

DROWNED AND MASSAGED STANDING PRIME RIB ROAST

Steps:

• For the Drowning Mixture, stir together the wine, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and water in a bowl.
• Place meat in a plastic bag set in a shallow dish.
• Add the mixture; close the bag.
• Drown the beef in the refrigerator for 6 to 24 hours, turning occasionally.
• Empty the beef’s swimming pool and throw the liquid away (unless you are a Jamie Oliver fan – if so, you can wash your hair with it).
• Thoroughly mix all the Massaging Compound ingredients in a small bowl and use it all to give the beef a really good massage all over (you can tell when you’re done when you hear the beef whispering “Oooooh, that feels goooood).
• Place the beef, fat side up, in a large roasting pan (or, if you’re an Emeril fan, “inside of” a large roasting pan).
• Insert a meat thermometer into the center, making sure that it is not touching bones.
• Roast in a 325°F oven to desired doneness, allowing 1¾ to 3 hours for rare (140°F internal temperature), 2¼ to 3¾ hours for medium (160°F internal temperature), or 2¾ to 4¼ hours for well done (170°F internal temperature).
• Transfer the meat to a cutting board.
• Cover with foil (or, if you are a Paula Deen fan, you may use fawl) and let stand for 15 minutes before carving.

CHEF JOHN'S PERFECT PRIME RIB

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

MY CHRISTMAS PRIME RIB ROAST

Steps:

• Preheat oven to 400°.
• Place prime rib on rack in roasting pan fat side up.
• Do not cover.
• Sear for 20 minutes at 400°.
• Then lower the temperature to 325° for about 2 1/2 hours.
• Using a meat thermometer, check for doneness.
• It comes out so great.
• Remove from oven, cover loosely with foil and let rest at least 10 minutes (time to get last minute stuff done).
• Remove the rib bones, use for soup later.
• Slice into 1 to 1 1/2-inch slices.
• Serve with prepared horseradish.
• Let me know if you have any questions.
• Barbara.

PERFECT PRIME RIB ROAST

Steps:

• Let roast come to room temperature, rub roast with seasonings.
• Place roast, bone side down, in shallow roasting pan, but do not cover.
• Add a small amount of water to pan.
• Insert meat thermometer, not touching any bone.
• Sear roast at 500°F for 15 minutes.
• DO NOT OPEN THE OVEN DOOR!
• Turn temperature down to 350°F.
• Cook approximately 20 minutes per pound.
• Rare-140-150°F.
• Medium 150-160°F.
• Well 170-180°F.
• Allow roast to sit for 15 minutes after removing from the oven, then slice.

MUSTARD-GLAZED RIB ROAST

Steps:

• Preheat oven to 400°.
• Make the rub: combine the mustard, shallots, garlic, rosemary, salt, and pepper in a small bowl.
• Place roast on a rack in a roasting pan.
• Using a rubber spatula or your hands, spread the rub all over the roast.
• Place in oven; cook for 20 minutes; then decrease oven temperature to 350°.
• Roast for another 40 minutes, and check with an instant-read meat thermometer.
• When internal temperature reaches 115°, the rib roast will be rare.
• Continue cooking if you like it more well done.
• Remove from oven; let rest for 5-10 minutes, loosely tented with foil, before removing the rib bone and slicing the meat into servings.

FOOLPROOF RIB ROAST

Steps:

• Allow roast to stand at room temperature for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
• Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.