Bone-in Prime rib with red chard, and mini golden potatoes. A slow roasted Prime Rib recipe with step by step instructions and tips for how to slow roast a boneless or bone-in prime rib roast. This herb and garlic crusted prime rib is unbelievably easy to make and is sure to "WOW" your dinner guests! Smoked Bone-in Prime Rib #SmokedPrimeRib #Beef #PrimeRib Smoked Prime Rib on the Outlaw Smokers Patio Model A standard Prime Rib is always a crowd favorite.
Potatoes are a classic pairing, and any one of these recipes would do, though I'm partial.
This is the Best Prime Rib Recipe.
Melt in your mouth tender and juicy prime rib that is cooked to medium rare perfection and marbled with fat. · Get Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes Recipe from Food Network.
You can have Bone-in Prime rib with red chard, and mini golden potatoes using 17 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Bone-in Prime rib with red chard, and mini golden potatoes
- Prepare 4 lb of Bone in Ribeye.
- It's 2 lb of golden mini potatoes, fingerlings are just as creamy.
- Prepare 1 bunch of red shard, rainbow or swiss will work as well.
- You need 6 cloves of garlic.
- Prepare 8 oz of mushrooms. i prefer creminis.
- It's 1/4 cup of plus 4 tbs of butter softened.
- It's of Extra virgin olive oil.
- Prepare of kosher salt.
- It's of fresh cracked black pepper.
- It's of heres what your going to need pan wise.
- You need 2 of large saute pans.
- It's 1 of deep roasting pan with wire rack.
- You need 1 of medium sized pot.
- Prepare of large mixing bowl.
- Prepare of food processor.
- You need 1 bunch of Rosemary.
- Prepare 1 bunch of Thyme.
Prime rib makes any meal a special occasion. Find top-rated recipes that make the most of this glorious cut of meat. Be sure and remove the coating before slicing this prime rib roast. You will be amazed at the juiciness and incredible flavor of the meat.
Bone-in Prime rib with red chard, and mini golden potatoes instructions
- First off, wash your roast and pat dry. Let sit out for 2 hours before doing anything to it. In the meantime, lets get the compound butter ready..
- Place rosemary and thyme leaves. Add 3 cloves of garlic and about 1 tsp of cracked pepper. Pulse your processor until herbes have become fine and garlic coarse. Add 1/4 cup of softened butter (1 stick) cover and let it sit out until the 2 hours is up for resting the meat. Now its time to get messy. *please refrain from using margarine, i have found an unpleasant flavor from using it..
- Smear butter compound over whole roast. Its gonna look damn sexy!! Now you should preheat the oven to 500°. Once the oven chime goes off, let the oven remain closed for 15 minutes longer.
- Place roast in overn at 500 and set timer for 20 minutes. Leave it alone. Dont open the door..
- Once timer goes off, turn your stove down to 325° and set your timer for 1 hour and 15 minutes.
- Remove chard leaves from thick stems and chop roughly. Place in mixing bowl and cover in water. Mix the leaves removing the dirt from the leaves. You may want to change the water one time to really get all the dirt out..
- Boil potatoes for 15 to 20 minutes or until a fork pierces potatoes easily and drain. Toss with 1 tbsp of butter while still hot, salt and pepper..
- Dont open the oven door ever. That means you!!! Its tempting, but wipe the drool from your chin..
- When the timer goes off on your roast, remove from oven andd place on pot holders, cover entire steak with aluminum foil, and let rest for 15 minutes. Time it again..
- Heat oil in saute pan and add mushrooms, garlic, and 1 tbsp of butter, place chard in pan and cover. Cook until wilted down..
- Almost time to eat!!!!.
- Slice bones off prime rib, save for stock if you want. Slice prime rib into as many servings as you want..
- Enjoy.
Standing Rib Roast - also known as Prime Rib. Use any cut of prime rib - with the bones attached. Toss potatoes with a touch of olive oil to coat, season lightly and add rosemary. 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.
