prime rib

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• - Simplest of recipes for preparing a rare prime rib roast.
  
• - St. Ignatius Church Shelter recipe; gives nutritional and caloric information along with food exchanges.
  
• - A recipe for blackened prime rib from the Chefs Table Restaurant of New Orleans.
  
• - From Borga's Hideaway Vacation Rental, Scottsdale, Arizona.
  
• - Emeril's kicked-up variation on prime rib.
  
• - Prime rib recipe using buffalo meat.
  
• - From Zatarain's Creole Seasoning. Serve with natural gravy and a sour cream horseradish sauce.
  
• - Fourteen different recipes including salt-crusted, with wine, blackened, mustard-coated, herbed, with horseradish cream, Cajun, and basic cooking instructions.
  
• - A prime rib recipe seasoned with lemon juice, olive oil, rosemary, garlic and pepper.
  
• - Prepared in a large kettle grill, over coals.
  
• - Two recipes featuring the use of rock salt and other seasonings.
  
• - From Barbecue and Grilling at About.com.
  
• - Utilizing garlic, onions, peppercorns and rock salt.
  
• - Roast at 200 degrees 1 hour per pound.
  
• - A technique for cooking prime rib.
  
• - Recipes and tips on selecting, preparing, cooking and carving a beef prime rib roast.
  
• - Marinade consists of garlic, olive oil, salt, pepper and thyme.
  
• - Relies upon garlic, thyme and pepper to season prime rib roast.
  
• - Slow roasted rib roast.
  
• - Newsgroup recipe featuring a blend of spices.
  
• - Includes cutting and slicing tips.
  
• - A recipe for preparing a medium rare roast.
  
• - Grill this 8 lb. roast in a smoker for 3 or 4 hours.
  
• - Recipe for prime rib or standing rib.
  
• - A recipe for prime rib from Paul Prudhomme's Louisiana Kitchen.
  
• - A technique used with pork, and works with beef as well.
  
• - A chart to be used as a guide for knowing how long to cook prime rib at certain temperatures.
  
• - Tailgate recipe cooked on a grill.
  
• - Relies upon a commercially prepared seasoning, but gives equivalents for other spices and instructions for using a smoker oven.
  
• - Presented by King George IV Inn, Charleston, South Carolina.
  
• - Recipe from Haverhill Beef Butcher Shop and Meat Market, Haverhill, Massachusetts.
  
• - Instructions for preparing a roast seasoned with salt, pepper, and garlic.
  
• - Includes a Zinfandel sauce recipe.
  
• - Serve with horseradish.
  
• - From the Wine Lover's Cookbook.
  
• - Offers three prime rib recipes: Prime Rib with Horseradish Cream, Marinated Prime Rib, and Peppery Holiday Prime Rib of Pork.