FOOLPROOF RIB ROAST
I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.
Provided by SALSIEPIE
Categories 100+ Everyday Cooking Recipes
Time 5h5m
Yield 6
Number Of Ingredients 4
Steps:
- Allow roast to stand at room temperature for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
- Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 0.6 g, Cholesterol 137.2 mg, Fat 46.2 g, Fiber 0.1 g, Protein 37 g, SaturatedFat 18.6 g, Sodium 879.6 mg, Sugar 0.1 g
GRILLED STANDING RIB ROAST
Make and share this Grilled Standing Rib Roast recipe from Food.com.
Provided by nevillessault
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- USE INDIRECT METHOD.
- Have Nevilles help choose a Rib roast to your liking.
- Loosen feather bones and tie securely.
- Rub the roast with salt and pepper.
- Place roast fat side up, in center of cooking grate directly over drip pan.
- An 8 pound roast requires approximately 15 minutes per pound to reach an internal temperature of 160 F (71 C) medium.
Nutrition Facts :
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.
STANDING RIB ROAST
Cooking a big rib roast can seem daunting and the hefty price tag doesn't help. But keeping the seasonings simple so the flavor of the meat can shine, and using a meat thermometer from the start, will ensure a properly cooked roast with good flavor and a crisp exterior. The ends of the roast will always be more cooked than the center, which makes it perfect for a crowd where everyone likes their beef at a different doneness.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Position a rack in the lower third of the oven (move the other racks up to make room for the roast). Pat the rib roast dry with paper towels. Using a sharp thin knife, poke slits in the top and sides of the roast and between the ribs; stuff the slits with the garlic slices, poking them into the meat so that they're covered. (Do this 3 or 4 slits at a time so you don't lose track of where you made the cuts.)
- Pulse the peppercorns in a mini food processor or spice grinder to break them up. Add 2 tablespoons salt, the rosemary and thyme and pulse until finely chopped. Pour into a small bowl and stir in the olive oil. Rub all over the top, sides and bottom of the roast (not the bones). Set on a rack in a roasting pan, bone-side down, and let stand at room temperature, 30 to 60 minutes. Meanwhile, preheat the oven to 450˚ F.
- If using a probe thermometer, insert it into the thickest part of the roast, about halfway in. Place on the lower oven rack and roast until the meat starts browning and the fat sizzles, about 20 minutes. Reduce the oven temperature to 325˚ F and continue roasting until the internal temperature registers 130˚ F, 1 1/2 to 2 hours more, carefully basting with the drippings every 30 minutes.
- Transfer the rack with the roast to a rimmed baking sheet or large cutting board and let rest 30 to 40 minutes. Carve off the bones in one piece (see right), then slice the meat with a sharp carving knife.
OUTDOOR GRILLED PRIME RIB ROAST
My DH grilled a Prime Rib roast for company dinner last night and I will never cook it any other way, it was perfectly done. Medium on the end cuts and medium-rare in the middle. The secret is to keep the grill temperature at 475* and never peek while it's cooking!!
Provided by Chef53Kathy
Categories Meat
Time 2h15m
Yield 6 cuts, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Season the roast the night before you will be cooking it. Preheat the grill to 475* (we have a gas grill with three sets of burners, light the two side burners and not the one directly under the pan) Remove the roast from the refrigerator about 30 minutes before putting it on the grill. Remove from foil and place in a roasting pan, (we use throw away aluminum pans). Cook the roast for 60 minutes, turn off the grill and allow roast to 'rest' in the hot grill for an additional 60 minutes. It will be wonderful and you will have a great tasting au jus in the baking pan, just skim off the fat. Note, cooking time includes the resting time as well.
Nutrition Facts : Calories 1651.1, Fat 149.1, SaturatedFat 62.2, Cholesterol 331.1, Sodium 240.4, Protein 72.2
GRILLED STANDING RIB ROAST WITH LEON
Make this juicy standing rib roast, grilled to perfection with famed butcher Leon Lobel's special method for dinner.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 7
Steps:
- Using a sharp knife, make a small slit in the roast's fat. Remove the meat from the bone (or have your butcher do it for you, reserving the bone). Season well with salt and pepper. Squeeze the lemon juice over the fat to prevent flare-ups. Using kitchen twine, tie the bones to the meat.
- Place 2 to 3 cabbage leaves on the meat side of the roast. Tie the leaves onto the roast with twine in several places to prevent the meat from burning.
- Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately hot to hot.
- Over the hottest part of the grill, sear the meat on the bone side and the narrow sides, 1 to 2 minutes per side. Sear the meat side, about 3 minutes. Use tongs when turning roast to avoid unnecessary punctures, so meat retains as much moisture as possible.
- Transfer the roast, bone side down, to the cooler part of the grill. Cover the grill, and cook 25 minutes. Baste with ale, and turn roast; cook 15 minutes more. Continue grilling, turning and basting occasionally with ale. Remove the cabbage leaves after 45 minutes. One hour into the cooking time, insert an instant-read thermometer into the thickest part of the meat, not too close to a bone. Continue cooking until thermometer registers between 135 degrees.and 140 degrees. 1 hour and 10 minutes to 1 hour and 20 minutes. Remove roast from grill, and let rest 5 to 10 minutes before carving.
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