Type what you have

Ingredients

• ✓ rib roast
• vegetable oil
• soy sauce
• brown sugar
• garlic
• curry powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Trim excess fat from rib roast, place on a medium baking sheet and cover with foil. Bake approximately 30 minutes in the preheated oven.
3. 3 In a medium bowl, whisk together vegetable oil, soy sauce, brown sugar, garlic and curry powder.
4. 4 Preheat an outdoor grill for high heat and lightly oil grate.
5. 5 Drain juices from ribs and cut into 4 separate pieces. Place on the prepared grill. Basting frequently with the vegetable oil mixture and turning often, cook ribs 15 to 20 minutes, or until richly glazed.

By Lindsay Perejma

Ingredients

• ✓ rib roast
• salt
• black pepper
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Place a rack in a roasting pan.
3. 3 Combine salt, pepper, and garlic powder in a small cup.
4. 4 Place room-temperature roast on the rack in the roasting pan with the fatty side up and the rib side on the bottom. Rub the seasoning onto the roast.
5. 5 Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside for 3 hours, without opening the door.
6. 6 Turn the oven back on to 375 degrees F (190 degrees C) and reheat the roast for 30 to 40 minutes. The internal temperature should be at least 145 degrees F (62 degrees C).
7. 7 Remove from the oven and let rest for 10 minutes before carving.
8. 8 Serve hot and enjoy!

By SALSIEPIE

Ingredients

• ✓ rib roast
• salt
• red wine
• beef stock
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season beef generously with salt and black pepper; place into a roasting pan, rib-side down.
3. 3 Roast in the preheated oven until medium-rare or desired doneness, about 2 hours 20 minutes. Transfer beef to a cutting board; let stand for 20 minutes.
4. 4 Discard any fat from pan drippings; stir wine into drippings. Bring to a boil over medium heat while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Reduce the heat to medium; cook 5 minutes more. Strain wine mixture through a fine-mesh sieve into a saucepan.
5. 5 Whisk stock and flour together in a bowl; gradually whisk into wine mixture. Cook and stir over medium heat until sauce boils and thickens, about 5 minutes; season with salt and black pepper. Serve sauce with beef.

By Campbell's Kitchen

Ingredients

• ✓ rib roast
• olive oil
• sea salt
• black pepper
• garlic

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Set a rack inside a shallow roasting pan.
2. 2 Brush rib roast lightly with olive oil, then rub sea salt, pepper, and garlic all over. Place onto the rack with the fatty side facing up.
3. 3 Roast in the preheated oven until browned, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C) and tent the pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C) for medium, about 1 hour (or 15 minutes per pound if your roast is a different size).
4. 4 Remove roast from the oven and let rest for 10 to 20 minutes before carving. Remove the foil before slicing and serving.

By SharoninTN

Ingredients

• ✓ rib roast
• salt
• butter
• rosemary
• thyme
• black pepper

Instructions

1. 1 Season roast generously with salt.
2. 2 Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Let roast come to room temperature, about 1 to 2 hours.
4. 4 Preheat the oven to 200 degrees F (95 degrees C).
5. 5 Mix butter, rosemary, thyme, and black pepper together in a small bowl.
6. 6 Spread butter mixture over roast. Place roast in a large roasting pan.
7. 7 Bake in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 ½ hours. Remove from the oven and tent with aluminum foil; let rest, about 20 minutes.
8. 8 Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
9. 9 Roast until well browned and the internal temperature reaches 125 to 130 degrees F (52 to 54 degrees C) for medium-rare, 6 to 10 minutes. Slice and serve.

By hello angie

Ingredients

• ✓ rib roast
• soy sauce
• worcestershire sauce
• garlic powder
• onion salt
• browning sauce
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 In a medium bowl, combine soy sauce, Worcestershire sauce, garlic powder, onion salt, browning sauce, and water. Place roast in a roasting pan, ribs side down, and poke deep holes in roast with a knife. Pour marinade over roast. Using a baster, squirt marinade into the holes you created with a knife and over entire roast a few times.
3. 3 Bake for about 1 hour. (Note: Bake for 40 to 45 minutes for a smaller roast so that it does not dry out.)
4. 4 Remove roast from the oven and reduce the temperature in the oven to 200 degrees F (95 degrees C).
5. 5 When the oven has reached 200 degrees F (95 degrees C), return roast to the oven and continue cooking for 18 to 22 minutes per pound, or until internal temperature reaches 145 degrees F (65 degrees C).

By Kim

Ingredients

• ✓ rib roast
• kosher salt
• butter
• thyme
• garlic
• black pepper
• sea salt
• shiitake mushroom
• red wine
• beef broth

Instructions

1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (57 degrees C) and allow water bath to come up to temperature. Season rib roast evenly with 1 tablespoon salt and transfer to a large vacuum-sealable bag; arrange butter cubes, thyme sprigs, and crushed garlic around rib roast in bag.
2. 2 Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed rib roast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 6 hours. Remove rib roast from bag; roast will be at 135 degrees F (57 degrees C) when pulled from water bath. Transfer to a rimmed sheet pan lined with paper towels and gently pat dry; reserve contents remaining in bag.
3. 3 Preheat the oven to broil with an oven rack positioned about 10 inches below the heat source. Line a rimmed baking sheet with aluminum foil and fit with a wire rack.
4. 4 Season rib roast evenly with remaining tablespoon salt and pepper and place on the prepared baking pan.
5. 5 Cook rib roast in the preheated oven until fat cap is deeply caramelized, 8 to 10 minutes. Transfer rib roast to a large cutting board and let rest for 10 minutes before slicing against the grain into 1- to 1 1/2-inch thick slices; garnish sliced prime rib with flaky sea salt to taste.
6. 6 While rib roast is in the oven, combine reserved contents from vacuum bag and mushrooms in a medium saucepan and cook over medium-high heat, stirring occasionally, until mushrooms are mostly tender and liquid has reduced completely, 8 to 10 minutes. Add wine and continue cooking, stirring occasionally, until wine is almost completely reduced, about 5 minutes. Add beef broth and continue cooking, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes; remove thyme sprigs and discard. Season mushroom sauce to taste with salt and serve alongside sliced prime rib.

By John Somerall