EASY STANDING RIB ROAST
The rub will form a crust of flavor for the meat.
Provided by SharoninTN
Categories Main Dish Recipes Roast Recipes
Time 1h50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
- Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
- Let rib roast stand for 10 to 20 minutes before carving.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 1.7 g, Cholesterol 107.6 mg, Fat 32.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 12 g, Sodium 3605.1 mg
MOM'S EASY STANDING RIB ROAST
Roasts are some of the easiest dishes to make. They just take time to bake. This is a very easy method that turns out a delicious, perfectly cooked roast every time.
Provided by Fran Murray
Categories Roasts
Time 5h5m
Number Of Ingredients 4
Steps:
- 1. Allow roast to stand at room temperature for at least 1 hour.
- 2. Preheat oven to 375 degrees.
- 3. Rub roast all over with the salt, garlic powder and black pepper. Place roast on a rack in a pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in the oven but DO NOT open oven door for another 3 hours!
- 4. About 1 hour before serving time, turn oven to 375 degrees to reheat the roast.
- 5. Important Note: DO NOT remove roast or re-open the oven door from the time the roast is put in the oven until it's ready to serve!
STANDING RIB ROAST
Provided by Bobby Flay
Time 2h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down.
- Brush the meat with oil to keep it moist and from sticking to the grates. Sprinkle generously with salt and pepper and the dried herbs. Make slits in the meat with a sharp knife and insert the garlic cloves.
- Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees F.
- Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
- Let the meat rest before carving.
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.
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.
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.
SIMPLE STANDING RIB ROAST
Provided by Giada De Laurentiis
Categories main-dish
Time 2h30m
Yield 10 servings
Number Of Ingredients 21
Steps:
- For the roast: Preheat the oven to 450 degrees F.
- Season the roast evenly with 1 1/2 tablespoons salt and both peppers, rubbing it into the roast. Place the roast bone-side down in a rack in a roasting pan. Roast for 30 minutes.
- Lower the temperature to 350 degrees F. Toss the potatoes with the olive oil, rosemary and 1 1/2 teaspoons salt in a small bowl. Scatter the potatoes around the roast and continue to cook until a deep brown crust has formed around the outside of the roast and the internal temperature reads 120 degrees F, an additional 1 1/2 to 2 hours. Allow the meat to rest for 20 minutes before slicing.
- For the Salmoriglio: Warm a small skillet over medium heat. Add the olive oil and garlic and cook slowly until the garlic is golden brown and fragrant, about 3 minutes. Allow to cool. Whisk together the lemon zest and juice, rosemary, thyme and salt in a medium bowl. Drizzle in the olive oil and garlic and allow to sit at room temp for 10 minutes. Serve alongside the rib roast.
- If using with the Blistered Baby Pepper Salad, pour the salad over the roasted potatoes, toss with additional olive oil and serve with the roast.
- Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers.
STANDING RIB ROAST
Make and share this Standing Rib Roast recipe from Food.com.
Provided by Flora Underwood
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix seasoning thoroughtly.
- Mix sauce mixture thoroughly.
- Rub sauce mixture on roast and then pat on seasoning mixture.
- Bake roast for 4 to 5 hoursx at 200 or 250 degrees.
- Use meat thermometer.
- Medium rare.
Nutrition Facts : Calories 36.6, Fat 3.4, SaturatedFat 0.5, Sodium 42.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.5, Protein 0.1
STANDING RIB ROAST
The "rub" make the flavor delicious. I always serve this as medium rare. I am convinced that a well done beef roast subtracts from the full flavor of the beef.
Provided by Bobbiegirl
Categories Meat
Time 45m
Yield 1 Roast, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine lemon pepper, paprika, garlic salt,rosemary and cayenne pepper; rub over roast.
- Place roast with fat side up in a large roasting pan.
- Insert a meat thermometer.
- Bake, uncovered, at 325 degrees until roast reaches desired doneness.
- Allow 23-25 minutes per pound for rare (140 degrees on thermometer), 27-30 minutes for medium (160 degrees on thermometer) and 32-35 min.
- for well-done (170 degrees on thermometer) Remove to serving platter and keep warm.
- Let stand 15 minutes before carving.
- Au Jus: Pour meat juices from roasting pan into a glass measuring cup, skim off fat.
- Add boiling water and bouillon to roasting pan and stir and scrape the bottom of the pan to remove drippings.
- Stir in the meat drippings.
- Serve on the side with the roast.
Nutrition Facts : Calories 993.3, Fat 89.5, SaturatedFat 37.4, Cholesterol 198.7, Sodium 145.9, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 43.4
STANDING RIB ROAST
Want to learn how to cook rib roast? This standing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions. -Lucy Meyring, Walden, Colorado
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a small bowl, mix the first 5 ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture., Roast 2-1/4 to 2-3/4 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., Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan. Skim fat. Add beef stock to drippings; bring to a boil. Serve with roast.
Nutrition Facts : Calories 322 calories, Fat 18g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 438mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.
STANDING RIB ROAST
Standing rib roast. Use prime-grade from Costco® or Omaha Steaks®.
Provided by natorade
Time 14h50m
Yield 10
Number Of Ingredients 7
Steps:
- Tie roast to ribs with butcher's string. Leave in a refrigerator, uncovered, for 8 hours or overnight to dry.
- Remove roast from the refrigerator 4 to 6 hours prior to roasting.
- Preheat the oven to 225 degrees F (110 degrees C).
- Place a layer of onion and celery in the bottom of a roasting pan. Generously coat all sides of the roast with spice rub and place on top of onion and celery in the roasting pan with ribs down. Insert an oven-safe thermometer into the center of the roast.
- Roast on the lower rack of the preheated oven until the internal temperature reaches 125 degrees F (52 degrees C), about 1 hour and 40 minutes. Raise the oven temperature to 500 degrees F (260 degrees C) and roast for 20 more minutes.
- Remove roast to a cutting board and tent with foil until the internal temperature reaches 135 to 140 degrees F (54 to 60 degrees C) for medium-rare, 30 to 45 minutes.
- Meanwhile, remove onion and celery and place in a saucepan. Drain off fat from the roasting pan, reserving 1 to 2 tablespoons. Deglaze the roasting pan with wine, scraping up browned bits from the bottom with a wooden spoon; transfer to the saucepan. Add beef stock and beef base. Let simmer to reduce by 1/3 until slightly thickened. Remove onions and celery from saucepan and keep hot. Serve with roast.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 5.4 g, Cholesterol 81.3 mg, Fat 21.7 g, Fiber 0.9 g, Protein 26.7 g, SaturatedFat 8.6 g, Sodium 906.4 mg, Sugar 2.3 g
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