18 perfect prime Recipes

prime rib roast (size doesn tsp matter), kosher salt, rosemary, horseradish powder, garlic powder, cracked black pepper

prime rib roast, unsalted butter, softened, fresh ground black pepper, herbes de provence or 1 tsp thyme, whatever you like best, kosher salt

rib prime rib roast, granulated garlic, schilling montreal seasoning, olive oil, heavy duty aluminum foil, meat thermometer, roast rack

prime rib roast, unsalted butter, softened, freshly ground black pepper, herbes de provence, kosher salt

equipment, roasting pan, roasting rack, programmable digital thermometer (a must), aluminum foil, kosher salt, fresh coarsely cracked black peppercorns (hammer and zip lock bag), fresh or dried rosemary (fresh preferred ), fresh or dried thyme (fresh preferred ), meat, olive oil, standing rib roast, room temperature , 2 people per bone, 4 bone minimum

rib roast, garlic cloves, crushed, salt, pepper, herbs, leaves (tarragon, rosemary, thyme, etc.), onion, finely chopped, beef broth

center-cut prime rib roast , nicely marbled, and trimmed, but leave a layer of fat on top of roast for flavor, fresh large garlic cloves, sliced in half (or use many as desired), fresh ground black pepper (use lots!), white salt (can use up to 1 tsp salt) or 1/2 tsp seasoning salt (can use up to 1 tsp salt), dry white wine, beef stock (or use a good quality beef broth)

standing rib roast, small end , certified angus preferred, canola oil, kosher salt, sugar, black pepper, cracked, fresh rosemary, minced, fresh thyme, minced, fresh garlic, finely minced

prime rib roast, room temperature, salt, pepper, garlic powder, rosemary, mayonnaise, sour cream, prepared horseradish (to taste), green onion, finely chopped

kosher salt, coarsely ground pepper, extra virgin olive oil, prime rib roast (about 3 ribs), garnish: rosemary sprigs

prime rib roast, with bones, marjoram, celery salt, celery salt, tarragon, instant minced onion, thyme, thyme, garlic powder, rosemary, black pepper, black pepper, paprika, paprika, white pepper, salt, salt, olive oil

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

worcestershire sauce, garlic salt, seasoned salt, coarsely ground pepper, bone-in beef rib roast (5 to 6 lb)

standing rib roast (3 ribs), garlic powder, black pepper, salt