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Here is how we used to do prime rib at a country club where I cooked 20 at a time every Saturday afternoon.
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Perfectly cooked medium-rare prime rib is the result every time you use Chef John's mathematical method.
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Its flavor-enhancing power is salt's greatest culinary asset. Try this slowly cooked (4 to 5 hours) roast and see for yourself.
Ingredients: salt, rib roast, black pepper
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This boneless prime rib roast spends a night in the refrigerator to dry before being rubbed with horseradish and mustard, sprinkled with seasonings, and roasted to perfection. Serve it with the thin, savory pan gravy called au jus.
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This recipe is nothing more than good meat done right. Perfectly medium-rare, nice and pink at the center, the roast slices up so pretty.
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Use your cast-iron skillet to sear a juicy beef standing rib roast, then cook the roast to perfection and make a savory red wine gravy all in the same pan.
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Get Easy Prime Rib with Fresh Horseradish Sauce Recipe from Food Network
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"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the meat in a preheated pan in the oven.
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Tender spiced beef is great to have on hand for lunch or a quick snack, with pickles and coleslaw. This dish is part of our pub fare menu.
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Seal in flavor and juices with this novel way of cooking roast beef. Wrapped in a salt batter, the beef's moisture and natural juices are sealed in keeping the meat extra tender and delicious. Make au jus separately since the roast's drippings will be too salty to use.
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Marinating and cooking in an oven bag keeps this special occasion main dish moist and flavorful.
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Prime rib with a little steak seasoning, garlic, and a good thermometer are the fool-proof ingredients to making a memorable, formal dinner party main dish.