PRIME RIB

Name: PRIME RIB
Cuisine: European, American
Ingredients: 4 tbsp. Tricolor Peppercorns (OR any peppercorns); 3 springs Rosemary; 3 sprigs Thyme; 1/2 cup Kosher Salt; 8 cloves Garlic; MINCED; 1 10-14 lb. BONELESS Rib-Eye Roast; 1/4 cup Olive Oil; 5 LARGE Eggs; 1 cup Half-and-Half; 1 cup All-Purpose Flour; Kosher Salt; Drippings from the Prime Rib; 1 cup (2 sticks) Butter; 4 cubes LOW-SODIUM Chicken Bouillon; 4 cubes LOW-SODIUM Beef Bouillon; FRESHLY GROUND BLACK Pepper; 1 tsp. Dill Seeds; 5 cloves Garlic; 1 liter Burgundy Wine (OR any Red Wine, such as Cabernet OR; Merlot); 1 1/2 tsp. Worcestershire sauce; Kosher Salt

35 steps

“Look at what I found for you in my d base of recipes!!! This would be perfect for my fantasy Christmas feast, of course, I would omit the mushrooms!!! Please note that the prime rib photo below is not part of my recipe. There was no photo with recipe because I typed it from a magazine. I found the photo at http://www.caroincarolina.com/2011/01/random-willynillyness-cooking-presents.html. I strongly advise you check this webpage out before you begin making your prime rib. It is very informative.” ~ Marilyn Sultar ““Prime rib is the most impressive, seductive hunk of beef there is.” ~ Ree Drummond PRIME RIB: ACTIVE: 25 mins. TOTAL: 2 hr. 40 mins. SERVES: 12-18 YORKSHIRE PUDDING: ACTIVE: 25 mins. TOTAL: 40 mins. SERVES: 12 BURGUNDY MUSHROOMS: “START MAKING THE MUSHROOMS IN THE MORNING–THEY TAKE 9 HRS TO MAKE! IF YOU CAN’T STAY HOME TO WATCH THE STOVE, MAKE THEM IN A SLOW COOKER ON LOW.” ~ Ree Drummond ACTIVE: 15 mins. TOTAL: 9 hrs. 15 mins. SERVES: 12

Updated at: Wed, 16 Aug 2023 21:01:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories982.7 kcal (49%)

Total Fat57.5 g (82%)

Carbs14.1 g (5%)

Sugars1.8 g (2%)

Protein87.5 g (175%)

Sodium4141.8 mg (207%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Instructions

PRIME RIB:

Step 1

MOVE THE OVEN RACK TO THE BOTTOM AND PREHEAT THE OVEN TO 500° F., then start with the seasoning.

Step 2

Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open.

Step 3

Pull the leaves off of the rosemary and thyme sprigs.

Step 4

Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the MINCED garlic.

Step 5

Use your finger to toss it all together, then set it aside.

Step 6

Place the beef, FAT-SIDE UP, on a rack in the roasting pan.

Step 7

Drizzle the olive oil all over the surface and rub it in with your hands.

Step 8

Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it LIGHTLY with your hands.

Step 9

Roast the beef 46 mins. for the first stage.

Step 10

REDUCE THE OVEN TEMP. TO 300° F. AND INSERT A MEAT THERMOMETER SIDEWAYS INTO THE ROAST. Roast the beef an additional 1 hr. 15 mins. to 1 hr. 30mins. OR UNTIL THE THERMOMETER REGISTERS 120° F. TO 135° F. IN THE CENTER for medium-rare. (The meat will continue to cook for a bit after you remove it from the oven.) Prepare the Yorkshire Pudding batter.

Step 11

4. REMOVE the beef from the rack and let it rest about 15 mins. to allow the juices to redistribute throughout the meat. (This is the perfect time to get the Yorkshire Pudding in the oven .)

Step 12

a perfect time to get the Yorkshire pudding in the oven).

Step 13

When you’re ready to serve, carve it into slices of your preferred width.

YORKSHIRE PUDDING:

Step 14

MAKE THE BATTER BEFORE REMOVING THE PRIME RIB FROM THE OVEN:

Step 15

Combine the eggs and half-and-half in a bowl and whisk UNTIL they’re totally combined.

Step 16

Throw the flour and 2 tsp. salt into a SIFTER and sift them together straight into the bowl.

Step 17

SIFTER and sift them straight into the bowl.

Step 18

Whisk until it is nice and smooth, then refrigerate until the prime rib is ready.

Step 19

2. After the beef is removed from the pan, INCREASE THE OVEN TEMPERATURE TO 450 F.

Step 20

Use a SLOTTED SPOON to remove the, peppercorns, herbs and excess salt from the drippings.

Step 21

peppercorns, herbs and excess salt from the drippings.

Step 22

Pour the remaining drippings into a separate container. They should be speckled and lovely!

Step 23

Pour a small amount (about 1/2 tsp. or so) of the drippings into each cup of a standard muffin and place the pan in the HOT OVEN for a couple of minutes OR UNTIL JUST BEFORE THE DRIPPINGS BEGIN TO SMOKE.

Step 24

CAREFULLY REMOVE THE PAN FROM THE OVEN AND IMMEDIATELY FILL THE MUFFIN CUPS 1/2-2/3 FULL.

Step 25

Bake 13-14 mins. OR UNTIL THEY’VE “POPPED” about as much as they can pop.

Step 26

Serve them in a basket with a pretty napkin right next to the prime rib.