A classic classic dish, the prime rib is probably one of the most loved foods out there. And when you do it right, it is not only tastier than it sounds, but also much healthier.
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Bacon-wrapped prime rib is a spectacular dish, and we’ve tried to recreate it at home. The beauty of this dish is that you can put as much or as little as you want: we’ve tried bacon-wrapped prime rib with as little as a single strip and as much as 10 slices. Go crazy and layer the bacon on the prime rib; we’ve seen families go with one layer of bacon, two layers of prime rib, and even three.
Recipe for Bacon-Wrapped Prime Rib — Serves 8
for 8 people
- 5 lb
trimmed boneless ribeye roast (2 kg)
- to taste kosher salt
- to taste black pepper
- 1 cup
softened butter (225 g)
- 7 garlic cloves, minced
- 1 tablespoon of oil
- ¼ cup
chopped chives (10 g)
- ¼ cup
rosemary leaves, chopped (10 g)
- ½ cup
sugar (brown) (110 g)
- 3 lb
ham with bacon (1 kg)
- ¼ cup
sifted flour (30 g)
- 2 cups
broth made with meat (480 mL)
- Preheat the oven to 250 degrees Fahrenheit (120 degrees Celsius).
- Allow the ribeye roast to come to room temperature before cooking. Place the ribeye on a wire rack placed over a baking sheet that has been oiled. Season with salt and freshly ground pepper all over.
- For a medium-rare cooked prime rib, bake the roast for 3 hours, or until the internal temperature reaches at least 125°F (52°C). Allow the ribeye to cool to room temperature before serving.
- Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
- In a medium mixing bowl, combine the butter, garlic, paprika, chives, rosemary, brown sugar, salt, and pepper.
- The butter mixture should be rubbed all over the ribeye meat.
- Weave the bacon strips together on a big piece of parchment paper or plastic wrap until you have a bacon lattice twice the length and width of the roast.
- Cover the roast with the bacon lattice and tuck any leftover bacon around the prime rib.
- Return the bacon-wrapped roast to a baking sheet on an oiled wire rack.
- Preheat the oven to 350°F and bake the roast for 30 minutes, or until the bacon lattice is crispy. Because the middle of the meat should not overheat, it is critical that you cook it to the proper doneness the first time you put it in the oven.
- Remove the roast and pour the pan drippings into a medium saucepan set over medium heat.
- Whisk in the flour until there are no lumps left and the mixture begins to boil.
- Stir in the beef broth until the gravy reaches a boil.
- Remove the sauce from the heat and pour it into a gravy serving dish.
- Carve the prime rib into 34-inch pieces, then serve with gravy and your favorite sides!
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There’s a new trend in the food world. It’s called the bacon-wrapped prime rib. The idea is simple: a slab of prime rib, marinated in a savory mixture of herbs and spices, is placed inside a slab of bacon and rolled in seasonings, then wrapped tight and baked until the two slabs are one. The end result is a rib-eye steak with a bacon-wrapped casing.. Read more about basting prime rib and let us know what you think.
Frequently Asked Questions
How does Bobby Flay cook prime rib?
Bobby Flay cooks prime rib by searing the meat on a hot grill, then finishing it off in the oven.
Do you cook prime rib covered or uncovered?
I cook prime rib uncovered.
Do you wrap prime rib in foil to rest?
Yes, wrapping the prime rib in foil will help it to rest.