Perfect Prime Rib with Roasted Vegetables

Ingredients:
- 1 Prime Rib Roast
- 12 small red potatoes
- 1 large onion sliced
- 6 large carrots peeled and quartered
- 4 large green peppers sliced
- 12 baby tomatoes
- 1 tbsp olive oil
- 2 tbsp parsley
- 1 tbsp salt
- 1 tbsp pepper

Directions:
To prepare a perfect prime rib, preheat the oven to 325 degrees.  Prepare the prime rib roast by sprinkling it with salt and pepper.  Place the prime rib roast in a roasting pan and surround it with the red potatoes, onions, carrots, green peppers and tomatoes. Pour some olive oil over top of the vegetables and season them with parsley, salt and pepper.  Set the prepared prime rib roast in the oven for 2-3 hours depending on the size of your roast, about 15-20 minutes per pound.  Slice the prime rib roast into 2-3 inch steaks and display on a platter with the vegetables surrounding the meat.

Prime Rib Steaks with Fried Vegetables

Ingredients:
- 2 prime rib steaks
- 1 tbsp olive oil
- 1/4 cup red wine
- 1 small onion chopped
- 1 clove garlic minced
- 6 mushrooms sliced
- 1 package frozen vegetables
- 1 tbsp coffee grounds
- 1 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp flour

Directions:
Heat the olive oil to medium high in a small skillet.  Add the prime rib steaks to the heated oil and sear each side for about 2-3 minutes and remove from the pan.  Add the remaining olive oil to the skillet and saute the onions, garlic and mushrooms until tender.  Pour the red wine into the pan and scrape the bottom of the skillet to loosen any debris.  Stir in the frozen vegetables, coffee, sugar, salt and pepper.  Place the prime rib steaks back into the pan with the vegetables, cover and continue to cook for 45-60 minutes or until very tender. Place the prime rib steaks on a platter and add flour to the remaining ingredients in the pan.  Stir in the flour until thickened and pour the vegetable, gravy mixture on top of each prime rib steak to serve.

Marinade Injected Boneless Prime Rib Roast

Ingredients:
- 1 Boneless Prime Rib Roast
- 1 cup red wine vinegar
- 4 tbsp olive oil
- 1 tbsp lime juice
- 1 clove garlic minced
- 1 small onion chopped
- 1 tsp oregano
- 1 tsp tarragon
- 1 tbsp salt
- 1 tbsp pepper

Directions:
Using a small mixing bowl, combine the red wine vinegar, olive oil, lime juice, oregano, tarragon, salt and pepper.  Using an injection needle, inject the boneless prime rib roast in several places with the vinegar marinade.  Pour the remaining marinade over top of the boneless prime rib roast, add the garlic and onions to the marinade, and allow the roast to marinate for 2-6 hours.  Preheat oven to 325 degrees.  Place the boneless prime rib roast into the oven for 3-4 hours or until desired doneness.  Serve the boneless prime rib roast in 2-3 inch thick steaks with asparagus and mashed potatoes.

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