Standing Rib Roast With Pate Food

STANDING RIB ROAST

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

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.

SIMPLE STANDING RIB ROAST

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

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

Steps:

• Pat meat all over with paper towels, then season it all over with salt and pepper. If you want to make a smoky garlic-herb paste, combine herbs, garlic, smoked paprika and just enough olive oil to make a paste. Rub all over meat. Let meat come to room temperature for 2 to 3 hours depending upon how cold it was to begin with.
• Heat oven to 450 degrees. Place meat bone-side down in a roasting pan or on a rimmed sheet pan. Roast for 20 minutes, then turn heat to 350 degrees and continue to roast until the meat registers 115 degrees on an instant-read thermometer for rare, 125 for medium rare (it will continue to cook after you pull it out of the oven). Timing depends on your oven, your pan and the shape of your roast, so start checking after the meat has been in the oven for an hour, but it could take 1 1/2 hours or even slightly longer.
• Let meat rest at room temperature for 20 minutes before carving.

STANDING RIB ROAST

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.

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.

PRIME RIB ROAST WITH PATE

Steps:

• Preheat over to very hot- 475F- gas mark 9.
• Place the bacon in a dry, fry pan and cook gently until it is beginning to soften.
• Add chopped onion and mushroom.
• Continue to cook for 3 minutes, or so, stirring all the while.
• Transfer to a bowl and mix in the breadcrumbs, pate, parsley, oregano and egg.
• Season to taste with salt and freshly ground black pepper.
• Cut a slit from the side, between he rib bones and the meat to form a pocket.
• Spoon the pate mixture into the pocket.
• Secure the meat firmly with thick kitchen string to help hold its shape and keep the dressing mixture from falling out.
• Place the meat in a shallow baking pan, fat-side-up- the bones form a natural rack.
• Bake for 15 minutes.
• After 15 minutes, reduce the heat to moderate 350F (gas mark 4).
• Bake for a further 1-1/2 hour, for rare, up to 2 hours for medium, or until cooked according to your taste.
• Remove from oven and allow the meat to rest for 15 minutes prior to carving, to allow the juices to be reabsorbed.
• Remove the string, cut the meat into slices, allowing 1 bone per person.
• BASIC GRAVY: Discard all but 2 tbsp.
• of the pan juices.
• Heat the pan over the stove.
• Stir in 2 tbsp plain flour and cook until brown.
• Gradually add 1-1/4 cups beef or chicken stock, 2 tsp Worcestershire sauce and 2 tbsp red or white wine.
• Stir until the mixture boils and thickens, then simmer for 2 minutes.
• Season with salt and pepper to taste.
• Yield about 1-1/2 cups.

STANDING RIB ROAST

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.

STANDING RIB ROAST

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.

STANDING RIB ROAST

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.

STANDING RIB ROAST WITH PATE

Steps:

• Place bacon in a frying pan.
• Heat gently until beginning to soften.
• Add onion and mushrooms.
• Cook, stirring, for about 3 minutes.
• Season to taste.
• Transfer to a bowl.
• Mix in pate, breadcrumbs, parsley, herbs and egg.
• Preheat oven to 450F.
• Cut a pocket in the meat along the rib bones and outer layer of fat.
• Fill this pocket with the pate mixture and secure with a skewer if necessary.
• Place meat in a baking dish, fat side up (the bones make a natural rack).
• Roast meat for 3 minutes at this high temperature then reduce temperature to 350F.
• Continue to roast for a further 1 ½ hour or until done to taste.
• Allow to rest for 15 minutes before carving.
• Note: Calculate cooking time for your roast at 20 minutes (at 350F) per pound.
• This will achieve a roast that is well done outside and rare inside.