Best Prime Rib With Herbes De Provence Crust Recipe 415 Recipes

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.

HERB-CRUSTED PRIME RIB RECIPE

Steps:

• Rub rib roast evenly with oil. Stir together herbes de Provence, 4 teaspoons of the salt, and 2 teaspoons of the pepper in a small bowl. Spread mixture evenly over roast. Chill, uncovered, at least 12 hours or up to 24 hours.
• Let roast stand at room temperature 1 hour. Meanwhile, preheat oven to 450°F with rack in lowest position.
• Lightly coat a wire rack with cooking spray; set inside a roasting pan. Place roast, bone side down, on prepared rack. Bake in preheated oven on lowest oven rack 45 minutes. Reduce oven temperature to 350°F (do not remove roast from oven). Continue baking until a thermometer inserted in thickest portion of roast registers 120°F to 130°F for medium-rare (about 1 hour, 30 minutes) or 130°F to 135°F for medium (about 1 hour, 45 minutes). Remove from oven; let rest 30 minutes. Transfer roast to a serving platter, and cover with aluminum foil to keep warm. Discard drippings from pan, reserving any browned bits in pan.
• Place roasting pan on stove-top over 1 burner. Add butter to pan, and melt over medium-high, stirring occasionally and moving pan as needed to prevent hot spots. Add shallots. Cook, stirring occasionally, until tender, 2 to 3 minutes. Stir in wine. Cook, stirring occasionally, until liquid is mostly reduced, about 3 minutes. Stir in broth. Cook, stirring constantly, until thickened, 3 to 4 minutes. Stir in mustard. Cook, stirring constantly, until sauce thickens and reduces to 1 1/2 cups, about 5 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour sauce into a serving bowl or gravy boat. Garnish roast with herb sprigs, and serve with sauce.

PRIME RIB WITH HERBES DE PROVENCE CRUST RECIPE - (4.1/5)

Steps:

• Tie kitchen string around the roast in between each bone. In a small bowl, stir together the herbes de Provence, kosher salt and pepper. Rub the roast on all sides with the mixture. Cover with plastic wrap and refrigerate for at least 12 hours or up to 48 hours. Position a rack in the lower third of an oven and preheat to 450°F (230°C). Place the roast, fat side up, on a rack in a large roasting pan. Transfer to the oven and roast for 20 minutes. Reduce the oven temperature to 350°F (180°C) and continue roasting until the internal temperature of the meat registers 125°F (52°C) for very rare to rare, about 2 hours more, or until done to your liking. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10 to 15 minutes. Sprinkle the roast with Maldon sea salt. Carve the roast and arrange on a warmed platter. Serve immediately.

HERB-CRUSTED PRIME RIB

Steps:

• Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.

THE BEST PRIME RIB EVER

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Place prime rib in a roasting pan, fat-side up.
• Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.

HERB CRUSTED PRIME RIB ROAST

Steps:

• Preheat the oven to 325 degrees F.
• To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
• In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
• Serve with the pan drippings or sauce if preferred.

GARLIC PRIME RIB

Steps:

• Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• Preheat the oven to 500 degrees F (260 degrees C).
• Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
• Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

PRIME RIB

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover.
• Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.