Best 7 6 Pound Prime Rib Roast Recipes
Cooking a 6-pound prime rib roast is a culinary journey that demands meticulous preparation and execution to achieve the perfect balance of flavor and texture. Whether you prefer a classic prime rib with a savory crust and juicy interior or are looking to explore innovative marinades and rubs, this guide will lead you through the essential steps and techniques to transform this prime cut into an unforgettable masterpiece. From selecting the right roast to mastering the art of roasting, you'll discover the secrets to creating a showstopping dish that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
PRIME RIB ROAST
Make and share this Prime Rib Roast recipe from Food.com.
Provided by Miss Annie
Categories Roast Beef
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan.
- Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound.
- May be served with Horseradish sauce.
Nutrition Facts : Calories 114, Fat 11.4, SaturatedFat 6.6, Cholesterol 29.9, Sodium 89, Carbohydrate 2.3, Fiber 0.1, Sugar 2.1, Protein 1.3
EASY STANDING RIB ROAST
The rub will form a crust of flavor for the meat.
Provided by SharoninTN
Categories Main Dish Recipes Roast Recipes
Time 1h50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
- Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
- Let rib roast stand for 10 to 20 minutes before carving.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 1.7 g, Cholesterol 107.6 mg, Fat 32.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 12 g, Sodium 3605.1 mg
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place rib roast on a plate and bring to room temperature, about 4 hours.
- Preheat an oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
PRIME RIB
Prime rib roast the easy way. Tastes delicious!
Provided by Dale
Categories Main Dish Recipes Roast Recipes
Time 2h40m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover.
- Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 2.6 g, Cholesterol 132.5 mg, Fat 25.7 g, Protein 46.5 g, SaturatedFat 10.9 g, Sodium 364.6 mg
PERFECT MEDIUM RARE PRIME RIB ROAST
Simple, basic, how-to recipe. Meat thermometer required. Cook to internal temperature, not elapsed time. Time is approximate for a 5-pound roast. Any size roast will do, just cook to the correct internal temperature. Add 20 minutes for resting time.
Provided by cipherbabe
Categories Roast Beef
Time 1h35m
Yield 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 450°F.
- Pat the rib roast dry with a paper towel or napkin.
- Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in roasting pan.
- Sear the rib roast for 15 minutes at 450°F, then turn the oven to 325°F for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.
- Cook until rib roast reaches an internal temperature of 120°F Remove from oven, cover loosely with aluminum foil, and let sit approximately 20 minutes. The roast will continue to cook as it sits. Serve when the internal temperature reaches 130°F.
Nutrition Facts : Calories 4637.7, Fat 393.7, SaturatedFat 165.6, Cholesterol 994.4, Sodium 838.5, Protein 256.1
ROASTED PRIME RIB RECIPE - (4.6/5)
Provided by á-48147
Number Of Ingredients 6
Steps:
- Step 1- So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future reference. Preheat oven to 500 degrees F (this MUST be an accurate temp) Put roast, rib side down in roasting pan Mix the pepper and herbs in the butter until well combined. Spread the butter mixture over the entire surface of the prime rib. The more the better. Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can't stress the "generous" enough. Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door; fiddle with it or anything else. Pretend the roast does not exist. After 2 hours, remove the roast, slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or horseradish sauce etc. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!
HOW TO COOK A SMALL PRIME RIB ROAST (CLOSED OVEN METHOD)
This closed oven method will give you a beautifully crusted prime rib roast that's cooked to a perfect medium rare. This technique is ideal for smaller, 4 to 6 pound boneless rib roasts.
Provided by Kaylie
Categories dinner Main Course
Time 5h35m
Number Of Ingredients 3
Steps:
- Set the roast out at room temperature 3 hours prior to roasting.
- 30 minutes prior to roasting, Preheat the oven to 500 degrees.
- To determine the "active" roasting time (how long to roast the meat at 500 degrees Fahrenheit) multiply the weight (in pounds) of your roast by 5 minutes. Example: If your roast is 4 pounds, then 4 X 5 = 20 minutes of "active" roasting time. If roast is 4.5 pounds, then 4.5 x 5 = 22.5 minutes roasting time (I would round up to 23 minutes).
- Tie the roast with twine, making sure it's a uniform circumference.
- Generously season all sides of the roast with kosher salt and pepper.
- Place the roast on the roasting pan with a rack, fat side up. After 30 minutes of preheating the oven, place the pan on the middle rack. Shut the door and set your time for the active roasting time. Set a timer!
- When the timer goes off, turn off the oven. Set your timer for 2 hours and walk away! Do NOT open the oven door!
- Once the 2 hours is up, cut and serve right away.
Nutrition Facts : ServingSize 4 people, Calories 1353 kcal, Protein 62 g, Fat 121 g, SaturatedFat 50 g, Cholesterol 274 mg, Sodium 202 mg, UnsaturatedFat 56 g
Tips:
- Choose a high-quality 6-pound prime rib roast with good marbling for the best flavor and tenderness.
- Allow the roast to come to room temperature for at least 1 hour before cooking to ensure even cooking.
- Season the roast generously with salt, pepper, and your favorite herbs and spices.
- Sear the roast in a hot skillet or roasting pan to create a flavorful crust.
- Roast the prime rib at a low temperature (250-300°F) for a long period of time (3-4 hours) to achieve a perfectly cooked, medium-rare roast.
- Use a meat thermometer to ensure that the roast has reached an internal temperature of 135°F (for medium-rare) before removing it from the oven.
- Let the roast rest for at least 15 minutes before carving to allow the juices to redistribute.
- Serve the prime rib with your favorite sides, such as Yorkshire pudding, mashed potatoes, and roasted vegetables.
Conclusion:
Cooking a perfect 6-pound prime rib roast is a skill that takes time and practice, but it is well worth the effort. By following the tips and techniques outlined in this article, you can create a delicious and memorable meal that will impress your family and friends.
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