Savory Standing Rib Roast Food

EASY STANDING RIB ROAST

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.

STANDING RIB ROAST

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 WITH BURGUNDY GRAVY

Steps:

• RIB ROAST:.
• Preheat oven to 325°F.
• Mix together salt, herbs, and pepper. Rub herb mixture into all sides of beef. In shallow roasting pan, stand roast, fat side up. Insert meat thermometer through outside fat into the thickest part of muscle; do not allow the point to rest in fat or bone.
• In small bowl, mix gravy seasoning with ½ cup Burgundy. Spoon some over beef; place uncovered in oven. Roast the beef, basting frequently with remaining Burgundy mixture, for 3 ½ hours for rare (140°F); 4 ½ hours for medium (160°F); 5 hours for well-done (170°F).
• When roast is cooked according to your preference, using two large forks, remove to a platter, cover with foil, and keep warm. Pour off drippings and reserve; let roast stand in warm place while you make gravy and Yorkshire Pudding, if serving alongside. Roast will be easy to carve after standing 20 to 30 minutes.
• BURGUNDY GRAVY:.
• Return 6 tablespoons reserved drippings to roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add beef broth and Burgundy wine, stirring until mixture is smooth and free from lumps.
• All browned bits from roast should be loosened and dissolved in broth mixture. Bring gravy to a boil, stirring constantly,. Reduce heat and simmer 5 minutes longer, stirring constantly. Salt and pepper to taste. Makes 3 cups of gravy.
• TO SERVE:.
• Use a large, sharp carving knife to carve across roast toward rib bone. Cut along rib to remove slices. Slide a knife under meat slice to place on serving plate. Serve with Burgundy Gravy and Yorkshire Pudding.

SAVORY PRIME RIB ROAST

Steps:

• Rub ingredients over roast.
• Place in roaster and let stand in room temperature for 1 hour.
• Sear in hot oven 450-475 degrees for 30 minutes.
• Turn heat down to 300-30 minutes per pound.
• Let set for 5 minutes before slicing. I make Au Jus dipping sauce with Goumet Awards french dip base.Directions on the jar.

SAVORY STANDING RIB ROAST

Steps:

• Rub roast with seasoned salt and let sit for 30 minutes.
• Meanwhile, mix olive oil, black pepper, and rosemary together in a bowl. Rub roast with mixture. Let sit for 1 hour.
• Heat a skillet over medium-high heat. Brown roast on all sides in the hot skillet, 10 to 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place celery, carrots, and onion in a large, shallow baking pan and cover with water. Place roast on top, bone side-down.
• Bake in the preheated oven until slightly pink in the center, about 2 hours, or to desired doneness. Remove roast from the pan, cover, and let rest for 30 minutes. Remove vegetables from the pan.
• Place the pan on the stovetop over medium to high heat to make the gravy and bring to a simmer. Stir in milk. Sprinkle in flour for desired thickness and cook until gravy has thickened. Serve with roast.

STANDING RIB ROAST OF BEEF

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.