Best No Fear Prime Rib Recipes

NO-FEAR PRIME RIB

Steps:

• 1. Preheat oven to 500 degrees. Poke garlic pieces into the fat by cutting small slits into the fat with a sharp knife. Spread the cloves out over the whole fatty surface.
• 2. Meanwhile, mix a rub of the seasoned salt and pepper. Rub over the entire surface of the roast. Place rib-side down into a roaster and bake for 30 minutes. The high heat seals the meat and keeps the juices in place.
• 3. Lower temp to 350 and continue to bake for 1-2 hrs depending on desired meat preference when done. A meat thermometer is key! Rare = 125-130. Medium = 135-140. Well done = forget about it... the meat is never as good!
• 4. Set meat on platter as you prepare the au jus. Strain off fat. Reserve juice and bits. Pour in broth; bring to a boil. Keep warm as you slice the roast. (Be prepared, the juices will pour out! Yummy!) Serve each piece with a generous spoon of au jus.

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.

PRIME RIB

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

PERFECT PRIME RIB EVERY TIME (THE BEST EVER)

Steps:

• 1. Preheat oven to 550F degrees.
• 2. Make a rub of salt, pepper, and garlic powder.
• 3. Apply to meat.
• 4. Place meat in a shallow roasting pan fat side up. Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
• 5. Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
• 6. At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time. Works the same with roast beef.
• 7. Try it you won't be disappointed.

PRIME RIB ROAST

Steps:

• Remove the roast from the refrigerator 2 or 3 hours before cooking.
• Preheat oven to 450.
• Rub butter on the cut ends of the roast.
• Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
• Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.