Arizona Beef’s Simple and Easy Prime Rib Roast

This week’s #AZBeef blog post is from Lauren Maehling, the Arizona Beef Council’s Executive Director. She shares with us a delicious and simple Prime Rib recipe that is sure to impress your family this holiday season.


Cooking and serving a perfect Prime Rib for a special occasion was a goal of mine but I was completely intimidated for far too long. Overseeing the quintessential holiday protein highlight is a hefty responsibility. There is a fine line between tragic or magic when it comes to preparing the main course of a special meal, and we want to help you confidently dazzle your guests with a delectable Prime Rib this holiday season. It’s taken me a few years to tinker with a recipe, and I’m honored to share this one with you.

Before we begin, I’d like to suggest a festive video to get you in the roasting spirit: behold, the Drool Log and ‘Twas The Night Before Beefmas.

Now, about this recipe. There are many ways to prepare a Prime Rib Roast that result in an excellent eating experience (BBQ, smoker, roaster, oven, oh my!). This is a simple yet tasty recipe that has become my go-to that I’ve modified and shared with family and friends over the years. Though this recipe calls for oven roasting, it could easily be adapted to another low and slow cooking method. Whether you follow this one or another preferred stand by, I hope you enjoy, and cheers to the beef farmers and ranchers who work year-round to raise delicious and nutritious beef.

Garlic and Herb-Crusted Prime Rib

Notes: Make sure to read the tips at the end. This recipe isn’t an *exact* science (except for the internal temps – don’t wing those!) But the herbs and garlic are approximate and not set in stone. If you have a little more or less rosemary, it’s going to turn out just fine. It’s ok to wing this part. Really like garlic? Keep on peeling and chopping. Tired of meticulously pulling each tiny individual leaf of thyme (or in my case, is your husband tired of plucking each leaf? 😉). If so, call it good (but see the tip about rosemary and thyme to make your life easier). I realize the recipe looks “wordy” but please don’t be intimidated. I wanted to include as much commentary to help the process.

Ingredients

  • Prime Rib Roast (officially called a Ribeye Roast and sometimes called a Standing Rib Roast) – I prefer bone-in but boneless is wonderful also. More about this cut here.
  • Fresh Rosemary: about 8 sprigs or 2 packs if you’re buying it from the market in those little herb packs. Will be about ½ cup chopped. You can use less if you have a small roast.
  • Fresh Thyme: 6-8 sprigs which is one of those herb packs from the market.
  • 2 heads of Garlic: reserve 5-8 cloves. Finely dice the rest.
  • Extra Virgin Olive Oil
  • Your favorite Steak Seasoning (I like one with salt, pepper, garlic powder and parsley)

Prep Work for Herb Crust

  • Thinly slice lengthwise the 5-8 cloves you set aside (these will be to insert into the roast). Keep these separate from the chopped garlic.
  • Finely chop rosemary, thyme and garlic.
  • Mix together herbs with olive oil to a consistency you could rub all over the roast. It should be the consistency of a thin paste.

Cooking

  • Preheat oven to 500˚F with oven rack in the lower third of the oven (so your roast and roasting pan are sitting in the middle of the oven).
    • Not necessary but a bonus to the Prime Rib cooking experience, tune in to the Drool Log for 2 hours of uninterrupted satisfying sizzle. It will look fabulous on your TV.
  • Make sure roast is dry. Pat with paper towels, if needed.
  • Poke holes approximately 1” into the roast with a paring knife to insert the sliced garlic (tutorial video here). I like to add the garlic all over the top fat cap of the roast. The garlic will add extra flavor, unless you don’t want extra garlic flavor, then you can skip this step.
  • Coat roast with your favorite steak seasoning. How lightly or heavily you season is up to your preference and taste.
  • Now coat the entire roast in the garlic and herb paste. Doesn’t it smell divine?
  • Place the roast bone side down on the rack of your roasting pan. If cooking a boneless roast, make sure the fat side is up. If you don’t have a roasting rack, you can make one like this DIY roasting rack.
  • Insert an oven-proof thermometer, if you have one, into the center or thickest part of the roast, taking care to avoid the bone (if cooking a bone-in roast). I like a digital instant-read thermometer that can be read outside the oven.
  • Now is the time to put this grand roast in the oven! Cook at 500˚ for 20 minutes (preheated, of course, in case you ignored that first step).
    • Keep a watchful eye on the outer crust. If it looks like it is getting too dark (aka burning), loosely cover the roast with a sheet of aluminum foil.
  • After 20 minutes, lower oven temp to 350˚F. 
  • Total cooking time will vary depending on the size of the roast. Plan on 15 minutes per pound of beef. So, if your roast weighs 8 pounds, your total cooking time will be approximately 2 hours. This is approximate as every oven is different, and that’s why it is very important to watch the internal temperature reading. Internal temperature is more important than the time on the clock.
  • Remove roast from the oven when meat thermometer registers 115-120°F for medium rare. As the roast rests (next step), the temperature will continue to rise. Some people like more done and some like more rare. It’s up to your personal preference.
  • Transfer Prime Rib to a cutting board and loosely tent with aluminum foil. Let rest 15-20 minutes. Resting is important – see note below. 
  • Time to carve! First turn the roast on its side and remove the ribs. To do this, follow the curve of the ribs as close and you can making sure to hold the roast steady with a serving fork or tongs. Once the ribs are removed, turn the roast with the fat side up and carefully slice pieces to your desired thickness. I like 1” thick slices, but if you like thinner or thicker, you do you.
  • Enjoy! You’ll have salty and crusty end pieces for the end-piece lovers, and a nice medium rare in the middle for everyone else.

Tips:

  • When picking a Prime Rib Roast, I like to choose one with a large Ribeye Cap. That’s the highly-marbled part of the roast that “hugs” the eye of the Ribeye on the outside. It’s my favorite part because it tastes like “beef candy.”
  • Bone-in vs boneless: Bone-in cuts of beef draw more flavor from the bones. Plus, the Prime Rib bones are DELICIOUS and your guests may fight over them. But if you have a boneless roast, that’s ok! It will save you one step when carving.
  • How many pounds of beef do you need? Plan on ½ pound per person (uncooked weight).
  • Following proper food safety defrosting instructions is very important. If your roast is frozen, plan for plenty of time for the roast to defrost in the refrigerator (NOT at room temperature on your counter). Here are some food safety and defrosting tips.
  • “Stripping” rosemary and thyme: Unless you want to pluck each leaf individually, easily and quickly strip the leaves off the stems by pinching the stem end with one hand and swipe down the length of the stem with your fingers on your other hand.
  • Allowing the Prime Rib to rest for 15-20 minutes is very important. Be patient to allow the juices to re-absorb into the meat ensuring a tender, juicy roast. Those few extra minutes provide a great opportunity to make an au jus from the reserved beef drippings and plate side dishes.
  • For more beef recipe inspiration and tips, visit Beef. It’s What’s for Dinner.’s Expert Tips for the Perfect Holiday Roast, All About the Prime Rib and Beef Up the Holidays.

There are many techniques and recipes that result in a delicious Prime Rib. Please share with us in the comments, what is your favorite?

Arizona Beef and Brad Prose of Chiles and Smoke Giveaway

Please note the giveaway is now closed but please enjoy the recipe below.

Labor Day is coming up quickly and we want to be ready to tackle the grill confidently and in style! To do that, we’ve partnered with someone who celebrates beef often and creates delicious recipes to bring you a yummy giveaway. Brad Prose is a Phoenix-born family man, professional recipe developer, food writer, and culinary photographer – the force behind Chiles and Smoke. His combined passion for fine dining and BBQ shines through his presentations and cooking style. Brad uses social media, the website, and his brand to share his passion and story to inspire new ideas. Not only is he helping us with this giveaway but he also put together a taco recipe just for your enjoyment!

Lots of beefy prizes including gift cards to Omaha Steaks. Photo by Hazel Light Photography.

Giveaway details first.

What do you get?

Grand Prize receives a United We Steak puzzle, tongs, koozie, apron, lighter, and a $100 Omaha Steak gift card.

2nd Prize receives a United We Steak puzzle, tongs, koozie, apron, lighter, and a $50 Omaha Steak gift card.

3rd Prize receives a United We Steak puzzle, tongs, koozie, apron, lighter, and a $25 Omaha Steak gift card.

You have three chances to win! And the steps to enter are easy.

Here’s what you need to do to be eligible for this giveaway.

1- Like this post (LINK) on Instagram.

2- Comment on the same post (LINK) telling us your favorite cut of beef to grill.

3- Like @ArizonaBeef and @ChilesandSmoke on Instagram.

4- Finally, head over to this LINK to fill out a quick entry form.

The contest starts on August 28, 2020 and runs until midnight, Eastern Standard Time, on September 3, 2020.

And now for the recipe!

Ancho Coffee Skirt Steak Tacos

Welcome to Ancho Coffee Skirt Steak Tacos, your gateway to a simple recipe with a huge blast of flavor without much hassle. Amazing salsa, too! You can cook both back to back to save time.

Ingredients
  • Omaha Steaks Skirt Steak, approx 14oz (learn more about Skirt Steak here)
  • 2 Tbsp finely ground coffee
  • 2 Tbsp ancho chile powder
  • 1 Tbsp kosher salt
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • Zest of 1 lime
CREAMY CORN SALSA
  • 2 ears corn
  • 1 Cup Mexican crema (or sour cream, mayo)
  • 1 jalapeno, seeded, diced finely
  • 1/2 cup cilantro, chopped
  • 1/2 medium white onion
  • Juice of 1 lime
  • 1 Tbsp Ancho Coffee Rub to season
  • 12 Corn Tortillas

Instructions
  1. Heat up the grill to medium-high heat, around 400-450F.
  2. Mix the rub ingredients together, taste and adjust. Slice the Skirt Steak in half, so you have 2 shorter pieces. This allows you to easily fit both on the grill. Season the Skirt Steaks well and allow the meat to rest while you start the corn.
  3. Grill the corn, turning to char each side if desired. This will take between 6-8 minutes. While the corn is grilling, prepare the other vegetables for the salsa.
  4. Take the corn off the grill and allow them to cool. Place the Skirt Steaks on the grill, do not disturb for 2-3 minutes until it has a nice char. Flip, repeat, and check the temperature for your desired cook. I prefer to grill until 130 for Medium Rare, knowing it will continue to rise as it rests.
  5. The steak is resting, go ahead and cut off the corn kernels.  Mix the corn and the other ingredients together, using the Ancho Coffee Rub to season it. You might need more seasoning depending on your taste.
  6. (Optional) Toss the tortillas on the grill for 1 minute each side for an extra char.
  7. Serve in tortillas, with the salsa.
Notes

Use a coffee that tastes good to you! I prefer dark roast for grilling, but any kind will work. There’s 1 lime in the recipe, make sure you zest it for the rub, then juice it for the salsa.


Enjoy the recipe, enter the contest and get ready for to unite with close family and friends around the grill!

Beef Stroganoff by Brooke Appetit

Phoenix temps dropped below 80 so naturally I pull out all the creamy, cozy, fall recipes I have. Beef Stroganoff is my go to! It’s a dinner that has been around for ages but this traditional dish is perfect for the change in season. Tender strips of beef with a creamy seasoned mushroom sauce, finished off over fluffy egg noodles.  Hands down I could not think of a better November meal than this cozy dish. I LOVE this recipe. Best part? It’s SO easy. It’s my husband’s favorite dish that I make, so you can usually find it on my fall night weekly rotation! Make this soon and enjoy it…..preferably with extra beef and sauce too. Thanks for stopping by!

-XOXO, Brooke Appetit

Ingredients

½ lb white mushrooms, sliced
1 medium onion, sliced
4 tablespoons butter
2 pounds sirloin steak (sliced in strips ¼  to ½ inch thick)
3 tablespoons flour
1 teaspoon salt
½ teaspoon garlic salt
½ teaspoon onion salt
1 teaspoon pepper
1 tablespoon paprika
2 garlic cloves, minced
½ cup sherry
2 tablespoons tomato paste
1 can beef consommé
¾ cup sour cream

Method

  • Sauté mushrooms, onion and garlic in 2 tablespoons of butter on medium – high heat for 4-5 minutes until onions are translucent, remove from skillet.
  • Melt remaining 2 tablespoons of butter to skillet and brown meat. (Don’t overcrowd your pan) While meat is browning season with salt, pepper, garlic salt, onion salt and paprika.
  • Sprinkle flour, cook for 30 seconds
  • Add tomato paste, cook for 1-2 minutes.
  • Add sherry, let simmer until reduced by half then add beef consommé.
  • Simmer for 1 ¼ hours or until the beef is tender.
  • Add sour cream and combine, add sautéed onions, mushrooms and garlic.
  • Serve hot over egg noodles and garnish with parsley!

St. Patrick’s Day: Celebrate with Beef

Green beer and corned beef day is just around the corner! While you don’t need a recipe for the beer, we can help with the directions on the corned beef. Plus ideas for breakfast and lunch the next day! Bonus: A perfect beef-y brunch drink is included in our recipe round up!

Slow-Cooked Corned Beef in Beer with Red Currant-Mustard Sauce

Let your slow cooker do all the work for this complete meal of beer-braised Corned Beef with fresh cabbage and red potatoes. It’s a great dish for your next celebration.

Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes

While Corned Beef braises in the oven, cabbage wedges and potatoes are roasted for a full meal. A bonus recipe for the leftovers is included too!

Corned Beef Brisket with Roasted Vegetables and Lemon-Mustard Sauce

Cook once, dine twice. Enjoy Corned Beef Brisket with roasted carrots, parsnips, cabbage and a lemony sauce tonight, then spin the leftovers into a savory salad tomorrow.

Bloody Bull

Try this brunch favorite with a depth of flavor only beef can provide. Roasted Beef Stock is the secret ingredient to this one of a kind Bloody Mary. Garnish with a beef slider, beef meatball, or whatever you can dream up.

Corned Beef Hash

Tied with the Reuben for the ultimate expression of Corned Beef. Here it’s diced, skillet-cooked with cubed potatoes and thinly sliced leeks, and ideally topped with an egg.

Classic Beef Reuben Sandwich

Try this deli classic for lunch or dinner today. Thinly sliced deli Corned Beef or Pastrami is sandwiched between rye bread with sauerkraut and a tangy home-made dressing.

All photos courtesy of BeefItsWhatsForDinner.com.