Best 6 Classic Prime Rib For A Small Crowd Recipes

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Hosting a small gathering and seeking an impressive main course? Look no further than the timeless classic: prime rib. This indulgent cut of meat, often reserved for special occasions, can now be easily prepared for your intimate dinner party. Get ready to impress your guests with a mouthwatering prime rib that's both juicy and tender, served with a tantalizing homemade au jus or horseradish sauce. Let's dive into the secrets of cooking the perfect small crowd prime rib, ensuring an unforgettable dining experience.

Here are our top 6 tried and tested recipes!

CLASSIC PRIME RIB FOR A SMALL CROWD



Classic Prime Rib for a Small Crowd image

This scaled-down version of the traditional holiday roast is incredibly easy to prepare. In addition to the beef, you need only red wine or stock, garlic, salt and pepper. Serve it for Sunday dinner alongside a pile of fluffy mashed potatoes and something green. If you're feeling ambitious, use the beef drippings to make Yorkshire pudding.

Provided by Mark Bittman

Categories     dinner, easy, roasts, main course

Time 1h30m

Yield 6 servings or more

Number Of Ingredients 4

1 (3-rib) roast, about 5 pounds, trimmed of excess but not all fat
Salt and freshly ground black pepper to taste
1 or 2 cloves garlic (optional)
1 cup red wine, stock, or water

Steps:

  • Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. (For a larger roast, make it three.) Preheat the oven to 450 degrees.
  • Place the meat, bone side down, in a large roasting pan. Season it with salt and pepper. If you like garlic, peel the cloves and cut them into tiny slivers; use a boning or paring knife to poke small holes in the meat and insert the garlic into them.
  • Place the roast in the oven and cook for 15 minutes, undisturbed. Turn the heat down to 350 degrees and continue to roast about 1 hour; check in several places with a meat thermometer. When no spot registers under 125 degrees (120 degrees if you like your meat really rare and your guests are of the same preference), the meat is rare; cook another 5 or 10 minutes if you like it more well done, then check again, but in no case should you let the temperature of the meat go above 155 degrees.
  • Remove the meat from the oven. Pour off all but a few tablespoons of the fat, and place the roasting pan over a burner set to high. Add the liquid and cook, stirring and scraping up any brown bits, until it is reduced by half. Slice and serve the roast, splashing a little of the sauce on the meat platter and passing the rest at the table.

Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 49 grams, Carbohydrate 2 grams, Fat 106 grams, Fiber 0 grams, Protein 62 grams, SaturatedFat 44 grams, Sodium 970 milligrams, Sugar 0 grams

CLASSIC PRIME RIB FOR A SMALL CROWD



CLASSIC PRIME RIB FOR A SMALL CROWD image

Categories     Beef     Dinner

Number Of Ingredients 4

(3-rib) roast, about 5 pounds, trimmed of excess but not all fat
Salt and freshly ground black pepper to taste
1 or 2 cloves garlic (optional)
1 cup red wine, stock, or water

Steps:

  • Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. (For a larger roast, make it three.) Preheat the oven to 450 degrees. Place the meat, bone side down, in a large roasting pan. Season it with salt and pepper. If you like garlic, peel the cloves and cut them into tiny slivers; use a boning or paring knife to poke small holes in the meat and insert the garlic into them. Place the roast in the oven and cook for 15 minutes, undisturbed. Turn the heat down to 350 degrees and continue to roast about 1 hour; check in several places with a meat thermometer. When no spot registers under 125 degrees (120 degrees if you like your meat really rare and your guests are of the same preference), the meat is rare; cook another 5 or 10 minutes if you like it more well done, then check again, but in no case should you let the temperature of the meat go above 155 degrees. Remove the meat from the oven. Pour off all but a few tablespoons of the fat, and place the roasting pan over a burner set to high. Add the liquid and cook, stirring and scraping up any brown bits, until it is reduced by half. Slice and serve the roast, splashing a little of the sauce on the meat platter and passing the rest at the table.

PRIME RIB



Prime Rib image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 7

1 4-bone prime rib, bones and excess fat removed and reserved
4 teaspoons kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
4 cloves garlic, unpeeled, smashed
4 ounces arugula (optional)
2 teaspoons extra-virgin olive oil (optional)

Steps:

  • Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
  • An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
  • Meanwhile, preheat the oven to 400 degrees F.
  • Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
  • Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
  • Cook for 30 minutes and then baste the roast again.
  • Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
  • Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

RESTAURANT-STYLE PRIME RIB



Restaurant-Style Prime Rib image

I have served this recipe to people visiting the U.S. from all over the world and to dear friends, family and neighbors. It is enjoyed and raved about by all. It makes an excellent main dish for a Christmas feast. -Kelly Williams, Forked River, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 8

1 bone-in beef rib roast (4 to 5 pounds)
1/4 cup kosher salt
2 tablespoons garlic powder
2 tablespoons dried rosemary, crushed
2 tablespoons wasabi powder
2 tablespoons butter, softened
1 tablespoon coarsely ground pepper
1 teaspoon herbes de Provence

Steps:

  • Preheat oven to 350°. Place roast, fat side up, on a rack in a foil-lined roasting pan. In a small bowl, mix salt, garlic powder, rosemary, wasabi powder, butter, pepper and herbes de Provence; pat onto all sides of roast., Roast 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 311 calories, Fat 18g fat (8g saturated fat), Cholesterol 8mg cholesterol, Sodium 1624mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.

PRIME RIB FOR A CROWD



Prime Rib for a Crowd image

Every New Years I cook 4 6 - 8 rib roasts for family and friends. This is my recipe for cooking these roasts that always supply enough well done, medium, medium rare and rare meat to feed everyone their favorite.

Provided by Chabear01

Categories     Roast Beef

Time 2h25m

Yield 1 half inch slice, 80 serving(s)

Number Of Ingredients 5

40 lbs prime rib roast, equal to 4 - 6 to 8 bone roasts with bones frenched
40 garlic cloves
1/2 cup salt
1/2 cup garlic granules
1/2 cup fresh coarse ground black pepper

Steps:

  • Have your butcher french and tie your roasts for you.
  • Preset Oven to 500 degrees.
  • Coarsly chop the garlic cloves, poke holes through the center of the roasts and fill with the garlic.
  • Mix salt, granulated garlic and pepper. Use this mix to throughly rub and encase as much of the roast as you can with this mix.
  • Put into large Roaster and cook in oven for 1 hour at 500 degrees. At the end of one hour cover the roasts and leave in oven for another hour.
  • Remove roast from bones and slice and serve per each persons request for doneness. A dish of horseradish and sour cream, and one of pure horseradish for all the different taste buds.
  • You can seperate the fat from the pan juices to make an aux juice or gravy and the fat and remaining bits in the roasting pan are always great for Yorkshire pudding.
  • I always use the ribs for another meal of BBQ'ed ribs on another family and friends gathering shortly thereafter along with Cousin Caroline's Baked Beans -- another of my posted recipes.

Nutrition Facts : Calories 832.2, Fat 74.6, SaturatedFat 31.1, Cholesterol 165.6, Sodium 828.3, Carbohydrate 1.5, Fiber 0.3, Sugar 0.2, Protein 36.4

THE BEST PRIME RIB EVER



The Best Prime Rib Ever image

This is the best recipe for boneless prime rib I know. Seasoned with a simple garlic and herb rub, it cooks in about 90 minutes and the meat comes out oh so tender.

Provided by Annabelle Kennedy

Categories     Main Dish Recipes     Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 7

1 (4 pound) boneless prime rib roast
2 tablespoons olive oil
6 cloves garlic, minced
3 teaspoons salt
3 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Place prime rib in a roasting pan, fat-side up.
  • Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
  • Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 1.5 g, Cholesterol 85.2 mg, Fat 40 g, Fiber 0.4 g, Protein 21.6 g, SaturatedFat 16 g, Sodium 935.5 mg

Tips:

  • Use a meat thermometer to ensure the prime rib is cooked to your desired doneness.
  • Let the prime rib rest for at least 15 minutes before carving to allow the juices to redistribute.
  • Serve the prime rib with your favorite sides, such as mashed potatoes, asparagus, or creamed spinach.
  • To make a simple au jus, deglaze the roasting pan with beef broth and red wine.
  • For a more flavorful prime rib, marinate it in a mixture of olive oil, garlic, rosemary, and thyme for at least 24 hours before cooking.
  • If you don't have a roasting pan, you can cook the prime rib in a Dutch oven or braising pan.

Conclusion:

Whether you're cooking prime rib for a special occasion or a weeknight meal, these recipes will help you create a delicious and memorable dish. With a little planning and effort, you can enjoy this classic cut of meat at home.

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