NEVER FAIL ROAST BEEF
Your roast will always be tender with great gravy. Your kitchen will stay cool. This recipe came from Country Lane/by Sharryn Finey.
Provided by dolores in paradise
Categories Roast Beef
Time 2h10m
Yield 1 roast
Number Of Ingredients 2
Steps:
- Heat oven to 500°.
- Salt and pepper roast. Place in roasting pan on low rack with no cover.
- Cook in preheated oven at 500° for 8 minutes per pound.
- Turn oven off and let stand in oven 2 hours. (DO NOT OPEN OVEN DOOR!).
- Drippings make wonderful gravy.
STANDING RIB ROAST OF BEEF
Provided by Food Network
Yield 5 to 8 portions
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees.
- Brush the meat with the olive oil. Combine all of the seasonings in a small bowl. Rub the seasoning paste uniformly over the meat. Place the meat, bone side down, in a roasting pan and roast for 20 minutes.
- At the end of 20 minutes, reduce the oven temperature to 350 degrees and continue cooking for 1 1/2 to 2 hours for medium rare or until a thermometer inserted near the center of the roast reads 130 degrees. While the beef is cooking, periodically, CAREFULLY pour off the fat that has accumulated in the roasting pan into a heat proof container.
- Remove the roast from the oven and allow to stand for 20 minutes before carving.
- After the roast has rested for 20 minutes, transfer it to a large cutting board, being careful not to burn yourself. Lay the roast bonesidedown on the cutting board. Insert a sharp knife between the meat and the rib bones, separating the meat from the ribs in one large piece to slice the beef into boneless slices or simply carve into rib portions, each with a bone attached . Carve the boneless meat into 1/2-inch thick slices.
DAGMAR'S NEVER FAIL STANDING BEEF RIB ROAST
Steps:
- Let meat stand outside refrigerator until it reaches room temperature (up to 4 hours). Preheat oven to 375 degrees. Rub meat well with salt and pepper. Place fat side down in shallow pan. Do not cover. Place roast in oven and cook one hour. Turn off heat and leave off for at least 15 minutes, but DO NOT OPEN OVEN DOOR. Regardless of length of time meat has been in oven, turn oven on again to the same 375 degrees and cook 30-40 minutes. The roast will be brown and crusty on the outside and pink and juicy inside. This timing produces a medium-rare roast. For a rare roast, cut first cooking time to 50 minutes and the final time to 30 minutes. There are no instructions for cooking the roast longer. If your guests do not like there meat medium rare, make sure the are first in line so they can get the outside cut.
STANDING RIB ROAST
Provided by Anne Burrell
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
- Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
- Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
- Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.
- Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.
NEVER FAIL ROAST BEEF
I found this recipe online a year or so ago and I have only cooked roast beef this way since. The only time this method was disappointing was when the roast was too small, it turned out medium. The meat should be very brown and crispy on the outside and pink all the way through, juicy and medium rare. How many this serves depends on size of roast.
Provided by Ninna
Categories Meat
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Let meat stand at room temperature for at least one hour.
- Preheat oven to 190c (375F) degrees.
- Rub meat with seasoning and place fat side up in shallow pan.
- Do NOT cover or add water.
- Bake 1 hour, turn off heat.
- DO NOT OPEN OVEN!
- Turn oven back on to 190 deg C (375 deg F), 45-55 minutes before you plan to serve and bake for 30-40 minutes.
- Remove roast from oven and cover with foil - do not carve for 15 minutes.
Nutrition Facts :
CLASSIC STANDING BEEF RIB ROAST
A standing rib roast is a very special treat and traditional holiday fare. Follow this simple recipe and you'll be sure to enjoy the results!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 2h55m
Yield 8
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.
- Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
- Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.
- Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.
Nutrition Facts : Calories 551.1 calories, Carbohydrate 3.9 g, Cholesterol 142.4 mg, Fat 37.1 g, Fiber 0.1 g, Protein 45.2 g, SaturatedFat 15 g, Sodium 273 mg, Sugar 0.8 g
STANDING RIB ROAST
Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne Willan has drawn on her own family's techniques for cooking and serving a standing rib roast for this recipe, which is served with roast potatoes and Yorkshire pudding.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
- Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
- Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.
STANDING ROAST BEEF (BRINED)
Standing rib roast recipe with brine. Great for a holiday dinner!
Provided by Digame1129
Categories Main Dish Recipes Roast Recipes
Time 13h45m
Yield 8
Number Of Ingredients 11
Steps:
- Stir warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce in a 16-quart stock pot until salt and onion soup mix has dissolved. Lay roast in the brine and cover pot; refrigerate at least 8 hours. Turn roast over at least twice during brining.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove roast from brine and pat dry with paper towels. Place roast on a rack in a roasting pan with the fat side down; sprinkle with garlic powder, onion powder, and black pepper. Flip roast and season other side the same way. Let roast stand until it reaches room temperature, about 1 hour.
- Place roast into preheated oven and bake for 1 hour.
- Turn off heat and leave meat in the hot oven, without opening oven door, for 3 hours. Turn oven back on and set heat for 375 degrees F (190 degrees C). Let roast reheat until an instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for medium-rare, 30 to 40 minutes.
Nutrition Facts : Calories 538 calories, Carbohydrate 8.2 g, Cholesterol 124.9 mg, Fat 38.8 g, Fiber 0.9 g, Protein 36.6 g, SaturatedFat 15.7 g, Sodium 11819.5 mg, Sugar 2.2 g
NO-FUSS BEEF ROAST
For Christmas dinner or other special occasions, this beef rib roast makes an elegant entree. I just coat the beef with a dry rub to spark the flavor, then stick it in the oven. It comes out perfect every time!
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Combine the first four ingredients; rub over roast. Place roast, fat side up, in a roasting pan. Dot with butter. Bake, uncovered, at 350° for 1-3/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before carving. Thicken pan drippings for gravy if desired.
Nutrition Facts :
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