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.
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
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
Provided by Food Network
Time 1h35m
Yield 12 to 14 servings
Number Of Ingredients 14
Steps:
- Using a sharp knife, make small slits in the 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 over the juice of the lemon to prevent fat flare-ups. Tie the bones to the meat with butcher's twine. Place 2 to 3 cabbage leaves on the meat side of the roast. Tie the leaves on the roast with butcher's twine in several places to secure the leaves and prevent the meat from burning. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil spray. The coals should be moderately hot to hot. Sear the meat over intense heat on the bone side and the narrow sides for 1 or 2 minutes per side. Sear the meaty side (top) for about 3 minutes. When turning the meat, use tongs or other utensils to avoid piercing the meat more than necessary to keep as much moisture inside the roast as you can. Transfer the roast, bone-side down, to the cooler part of the grill. Cover the grill and cook for 25 minutes, then baste and turn the roast, cooking for another 15 minutes. Remove the cabbage leaves after about 40 to 45 minutes. Continue grilling, turning and basting occasionally with beer, for a total of 1 hour and 10 minutes to 1 hour and 20 minutes for rare. After 1 hour, begin checking the meat by inserting and instant-read thermometer into the thickest part of the meat, taking care not to insert the thermometer too close to a bone. When the thermometer registers 135 to 140 degrees F, remove the meat from the grill, and let rest for 5 to 10 minutes before carving.
- Heat the olive oil in a medium skillet over medium-high heat until bubbling and hot, about 1 minute. Remove from the heat and add the wine, salt, pepper, garlic, butter, parsley, mushrooms and demi-glace. Cook, stirring often, until the mushrooms are tender and the sauce is thick and reduced enough to coat the back of a spoon, 5 to 7 minutes. Yield: about 1 1/2 cups
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 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.
BLACK PEPPER-CRUSTED STANDING RIB ROAST AU JUS
The roast can be served on or off the bones. To crack whole peppercorns, enclose them in a resealable plastic bag and crush slightly with a meat mallet. Bon Appetit 2002
Provided by tornadoes three
Categories Roast Beef
Time 3h16m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place roast, fat side up, in roasting pan.
- Brush exposed ends of roast with vegetable oil.
- Sprinkle roast lightly all over with salt.
- Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl.
- Reserve 2 tablespoons pepper butter for sauce.
- Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.).
- Position rack in bottom third of oven and preheat to 350°F
- Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 2 hours 45 minutes.
- Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
- Strain pan juices from roasting pan into measuring cup.
- Skim off any fat from top of pan juices; discard fat.
- Return pan juices to roasting pan; set pan over 2 burners.
- Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes.
- Whisk in reserved pepper butter and remaining 4 tablespoons plain butter.
- Season with more salt and pepper, if desired.
- Surround roast with Roasted Red Onions.
- Garnish with watercress.
- Slice roast and serve with sauce.
Nutrition Facts : Calories 1776.8, Fat 158.9, SaturatedFat 69.3, Cholesterol 392.8, Sodium 404.7, Carbohydrate 2, Fiber 0.5, Sugar 0.1, Protein 77.9
STANDING RIB ROAST WITH LEMON-PEPPER
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 Allrecipes Member
Time 2h35m
Yield 10
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 F until roast reaches desired doneness. Allow 25-27 minutes per pound for medium-rare (145 degrees F on thermometer), 27-30 minutes for medium (160 degrees F) and 32-35 minutes for well done (170 degrees F). Remove to serving platter and keep warm. Let stand 15 minutes before carving. Pour meat juices from roasting pan into a glass measuring cup; skim off fat. Add boiling water and bouillon to roasting pan and stir to remove drippings. Stir in meat juices. Serve with the roast.
Nutrition Facts : Calories 951.4 calories, Carbohydrate 0.8 g, Cholesterol 222.5 mg, Fat 80 g, Fiber 0.4 g, Protein 53.6 g, SaturatedFat 32.7 g, Sodium 624.7 mg, Sugar 0.2 g
STANDING RIB ROAST WITH LEMON-PEPPER
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 Allrecipes Member
Time 2h35m
Yield 10
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 F until roast reaches desired doneness. Allow 25-27 minutes per pound for medium-rare (145 degrees F on thermometer), 27-30 minutes for medium (160 degrees F) and 32-35 minutes for well done (170 degrees F). Remove to serving platter and keep warm. Let stand 15 minutes before carving. Pour meat juices from roasting pan into a glass measuring cup; skim off fat. Add boiling water and bouillon to roasting pan and stir to remove drippings. Stir in meat juices. Serve with the roast.
Nutrition Facts : Calories 951.4 calories, Carbohydrate 0.8 g, Cholesterol 222.5 mg, Fat 80 g, Fiber 0.4 g, Protein 53.6 g, SaturatedFat 32.7 g, Sodium 624.7 mg, Sugar 0.2 g
More about "standing rib roast with lemon pepper food"
LEMON PEPPER SIRLOIN TIP ROAST | MAGNOLIA DAYS
From magnoliadays.com
4.9/5 (7)Category MainCuisine AmericanTotal Time 55 mins
STANDING RIB ROAST - JOSHUA WEISSMAN
From joshuaweissman.com
BEEF RIB ROAST WITH FRESH HORSERADISH CREAM SAUCE | EMERIL …
From rachaelrayshow.com
HOW TO COOK RIB ROAST IN OVEN? - TEST FOOD KITCHEN
From testfoodkitchen.com
HOW LONG TO COOK STANDING RIB ROAST? - TEST FOOD KITCHEN
From testfoodkitchen.com
RUB FOR STANDING RIB ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO COOK A STANDING RIB ROAST IN OVEN? - TEST FOOD KITCHEN
From testfoodkitchen.com
SUCCULENT PAULA DEEN FOOLPROOF STANDING RIB ROAST RECIPE
From thefoodxp.com
HOW TO COOK STANDING RIB ROAST? - TEST FOOD KITCHEN
From testfoodkitchen.com
HOW LONG TO COOK STANDING RIB ROAST PER POUND? - TEST FOOD KITCHEN
From testfoodkitchen.com
RECIPES WITH LEMON-PEPPER SEASONING - TASTE OF HOME
From tasteofhome.com
HOW TO COOK A STANDING PRIME RIB ROAST? - TEST FOOD KITCHEN
From testfoodkitchen.com
STANDING RIB ROAST RECIPE • ROUSES SUPERMARKETS
From rouses.com
HOW TO MAKE THE PERFECT HOLIDAY STANDING RIB ROAST
From frankfamilyvineyards.com
HOW TO COOK A BONE IN PRIME RIB ROAST? - TEST FOOD KITCHEN
From testfoodkitchen.com
STANDING RIB ROAST - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love