165 fresh prime Recipes

whole boneless rib eye (12 to 15 lb), olive oil, tri-color peppercorns, fresh thyme, fresh rosemary, kosher salt, minced garlic

boneless rib-eye roast, left at room temperature for 2 hours before cooking, olive oil, salt, ground black pepper (you can grind whole peppercorns in a blender), garlic cloves, minced, minced fresh rosemary, minced fresh rosemary for the sauce, baby bella or domestic white mushrooms, sliced, chicken broth, red wine, dijon mustard, cornstarch dissolved in cornstarch dissolved in, water

rib-eye roast, french-cut and trimmed, kosher salt, freshly ground black pepper

standing rib roast (weight with bones), top fat trimmed, dry onion soup mix, freshly ground black pepper, rock salt, all-purpose flour, crushed dried rosemary, water , or more if needed, prepared horseradish , for serving, au jus gravy mix , for serving

beef rib roast , chine bone removed (approximate size for 4-rib roast), garlic cloves, thinly sliced, worcestershire sauce, cracked mixed peppercorns or 2 tbsp cracked black peppercorns, kosher salt, garlic powder, dried thyme, head garlic, olive oil, reduced-fat sour cream, heavy cream or 1/2 cup whipping cream, prepared horseradish, drained (1 cup), table salt, pepper, fresh herb, for garnish

prime rib roast (sometimes called standing rib roast; 3 or 4 ribs), whole black peppercorns, bay leaves (not california ), kosher salt, garlic cloves, chopped fresh thyme, chopped fresh rosemary, olive oil, beef broth, fresh rosemary sprig, fresh thyme sprig, garlic clove, smashed

center-cut beef rib roast , trimmed of excess fat (2 bones), kosher salt, fresh ground black pepper, coarse sea salt (maldon or similar), heavy cream, very cold, sherry wine vinegar, prepared horseradish, drained, fleur de sel (to taste), fresh ground black pepper (to taste)

ground mustard, salt, paprika, ground allspice, pepper, beef ribeye roast (4 to 5 lb), rolled and tied, onion , cut into thin slivers, garlic cloves, cut into slivers, fresh parsley sprigs

beef rib roast (6 ribs), kosher salt, freshly ground pepper, garlic cloves, minced, hickory chunks

standing rib roast , first cut (3-rib with ribs no. 10 to 12, and tied at both ends running parallel to the bone), salt & freshly ground black pepper, to taste

first-cut beef rib roast , 3 ribs, set at room temperature for 3 hours, tied twice between the rib bones, salt & fresh ground pepper

standing rib roast, vegetable oil, fresh ground black pepper, salt, kitchen twine , to tie roast (ask your butcher to do this), wood chunks (try mesquite or hickory), disposable aluminum pan to catch dripping

prime rib premium beef oven roast, garlic cloves, cut into thin slivers, worcestershire sauce, salt and pepper, coarsely chopped fresh parsley, dijon mustard, herbes de provence or 2 tbsp dried thyme, and, vegetable oil, shallot gravy

usda prime rib-eye steaks, each about 2 1/2 lb and 1 3/4 to 2-inches thick, salt and freshly ground black pepper, heads garlic, cloves peeled, extra-virgin olive oil, divided, rosemary, lemons

a 4-rib standing rib roast (trimmed weight about 10 to 10 1/2 lb), black peppercorns, ground coarse, dried green peppercorns (available at specialty foods shops), ground coarse, white peppercorns, ground coarse, whole allspice, ground coarse, dried thyme, coarse salt, very small carrots, peeled, trimmed , blanched in boiling salted water for 4 minutes, and refreshed under cold water, head of garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water, and peeled, shallots , blanched in boiling water for 3 minutes, refreshed under cold water, and peeled, dry red wine, canned beef broth, madeira, arrowroot, dijon-style mustard, fresh thyme sprigs for garnish

standing rib roast (trimmed weight about 10 to 10 1/2 lb, 4-ribs), black peppercorns, ground coarse, dried green peppercorns, ground coarse, white peppercorns, ground coarse, whole allspice, ground coarse, dried thyme, coarse salt, baby carrots, peeled, trimmed , blanched in boiling salted water for 4 minutes, and refreshed under cold water, head garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water, and peel, shallot , blanched in boiling water for 3 minutes, refreshed under cold water, and peeled, dry red wine, canned beef broth, madeira wine, arrowroot, dijon-style mustard, fresh thyme sprig (to garnish )

unsalted butter, olive oil, spanish onion, coarsely chopped, garlic, coarsely chopped, bourbon , plus 2 tbsp, canned plum tomatoes and their juices, pureed, water, ketchup, red wine vinegar, worcestershire sauce, dark brown sugar, honey, molasses, dijon mustard, ancho chili powder, chipotle pepper puree, salt and freshly ground pepper, rib-eye steaks, about 2 inches thick and 1-lb each, spice rubbed grilled vidalia onions , recipe follows