Being a guy, you are always looking for new recipes such as prime rib recipes that will show off your culinary expertise. Generally, people think of prime rib as a meal they would only order when at a restaurant, but it is so easy to make at home. The scariest part is trying something new with an expensive cut of meat…..I had the same concerns. But my leap of faith was well worth it. It is extremely tender and flavorful. Your guests will be impressed.

A few prime rib recipes are listed below. I have tried them both several times and still can not figure out which one I like best. They are both excellent. Check them out along with my comments for each.

Ingredients

• Prime rib - about 6 pounds
• 1 can Au Jus
• 1/2 cup Kosher salt
• 2 oz granulated garlic
• 1 oz rosemary
• 1 oz thyme leaves
• 1 oz black pepper
• 1 oz tarragon leaves
• 1 oz basil leaves

Directions

Pre-heat oven to 400 degrees. Place prime rib in a roasting pan (bone side down if your prime rib is not boneless). Mix rub ingredients in a bowl and apply generously to the outside of the prime rib. This makes that flavorful crust on the outside. Place prime rib into the oven uncovered. Roast for 15 minutes and then decrease the temperature to 325 degrees. Medium rare will take about 20-25 minutes per pound. When the internal temperature reaches 130-135 degrees, it will be about medium rare. Remove prime rib from the oven, cover with tin foil and let it rest for 15-20 minutes allowing the juices to redistribute. The internal temperature of the meat will continue to rise about 5-10 degrees….achieving medium. If you like your prime rib rarer yet, take it out earlier. While you are letting your prime rib rest, heat up your au jus in a sauce pan.

Slice generous portions and get ready for the best prime rib you have every tasted. This recipe is easy to make and is very impressive to guests. You got to try these and let me know what you think.

Ingredients

• 1 (3-rib) prime rib beef roast, about 6 pounds
• 5 garlic cloves, smashed, plus 2 heads garlic, halved
• 1/2 cup grated fresh or prepared horseradish
• 1/2 cup sea salt
• 1/4 cup freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 carrots, peeled and chopped
• 2 parsnips
• 1 red onion, halved

Directions

Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside.

I have tried many of Tyler Florence’s recipes and they have all exceeded my expectations. This horseradish and garlic rub creates an amazing crust that really compliments the prime rib. You got to try this one also.

Recipe provide by foodnetwork.com