HerbRoasted Prime Rib and Potatoes Cook's Country Recipe

Use a large knife to score the fat slightly at 1-inch intervals, about ⅛-inch deep. Preheat the oven to 475°F. In a small bowl, combine the oil, garlic, salt, rosemary, thyme, and black pepper. Mix well. Pat the roast dry with paper towels and cover evenly with seasoning mix.

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1. Remove roast from refrigerator and allow to come up to room temperature, about 1 hour. 2. Pre-heat oven to 450°F. 3. Once roast is room temp, generously season all surfaces with salt & pepper. 4. Place roast in a foil-lined roasting pan, fat-side up, on an elevated rack. 5.

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After slathering the beef with butter, blast it for 20 minutes in a hot oven to get the crust going, then roast in a relatively low oven of 120°C/250°F for a further 1.5 hours before resting for 20 to 30 minutes. With this method, the high temperature creates a crust quickly, sealing the juices in.

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Directions. Combine the oil and garlic; rub evenly over roast. Place roast, fat side up, in a small roasting pan. Place a potato on each side of roast. Bake, uncovered, at 325° for 2 to 2-1/2 hours until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; medium-well, 170°).

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Step 1: As the roast is coming down to room temperature on the kitchen counter, tie it with kitchen twine (if it isn't tied already) to secure the folds in place. Step 2: Stir the oil, melted butter, garlic, salt, pepper, and rosemary together in a small bowl. Use a silicone brush to brush it all over the meat.

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Prepare herb rub. Combine the salt, pepper, fresh thyme, rosemary, garlic and olive oil then rub it all over the outside of the roast. Place a bone-in roast with the bones down, in a cast iron, roasting, or other oven safe pan. Place a boneless rib roast on top of a rack, and then in your pan. Cook the boneless or bone-in prime rib at 500.

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In a bowl, mix 1 cup of butter, 2 tablespoons of chopped rosemary, 1 tablespoon of garlic powder, 1 tablespoon of Herbs de Provence, and mix together. Slather the mixture all over each side of the meat. Place a few sprigs of Thyme on top of the seasoned meat before placing it in the oven. ( Cooking Your Prime Rib!

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Make the garlic herb butter. Preheat your oven to 450°F (230°C), then mix together the butter, herbs, salt, and pepper in a small bowl. Pat and coat. After the prime rib has come to room temperature, pat it down with a few paper towels to remove any moisture. Then slather it all over with the garlic herb butter mix.

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Return to oven and roast until center of meat registers 125 degrees (for medium-rare), about 1 1/2 hours. Transfer to cutting board and let rest, uncovered, for 30 minutes. 3. Meanwhile, increase oven temperature to 450 degrees. Pour off all but 3 tablespoons fat from roasting pan. Toss potatoes, remaining salt, and remaining pepper in large bowl.

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When nearly at room temperature, Preheat the Oven to 500˚F with a rack in the lower third of the oven. 2. Pat Dry and Rub - use paper towels to pat dry the roast then use your hands to rub the garlic and herb mixture all over the top and sides of the roast. Place into a roasting pan, rib-side-down. 3.

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Preheat the oven to 375°. Place the roast in the center of the oven and roast for 1 hour. Turn off the heat and do not open the oven door. The roast can now safely sit for up to 3 hours at this stage. One hour before your planned serving time, turn the oven back on to 375°, still not opening the door.

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Season potatoes with salt and pepper to taste. 5. Pat roast dry with paper towels. Heat oil in 12-inch skillet over medium-high heat until just smoking. Sear all sides until browned, 6 to 8 minutes total. Transfer roast to carving board. Carve meat from bones and cut into 3/4-inch-thick slices. Serve with potatoes.

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Peel, and halve each potato crosswise. Run tines of fork over rounded side of each half. Place roast in a roasting pan, ribs side down. Lightly score fat. Rub roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 degrees, and continue to roast, basting frequently with pan juices, for 1 hour more.

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Lower heat to 350 degrees and continue to roast, basting every 15 minutes with pan juices, for 1 hour more. After an hour, add the potatoes. Toss to coat. Continue roasting about 45 minutes more, until the thickest part of roast registers 130 degrees on an instant-read thermometer (avoiding the bone) for medium-rare.

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Directions. Stir together bay leaves, sage, oil, 1 1/2 teaspoons salt, and orange zest in a small bowl. Season with pepper. Rub herb mixture all over roast. Refrigerate roast, covered, at least 8 hours and up to 1 day. Submerge potatoes in a large pot of water. Bring to a boil; season with salt. Cook 5 minutes. Drain.

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Cook the roast. Place the meat in a roasting pan and bake at 500ºF for 15 minutes, then lower the temperature to 325ºF and cook for another hour and 30 minutes or until the prime rib reaches your desired internal temperature. For medium, where there is only a hint of pink in the center, cook to about 135-140ºF.