STANDING RIB ROAST
Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne Willan has drawn on her own family's techniques for cooking and serving a standing rib roast for this recipe, which is served with roast potatoes and Yorkshire pudding.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
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.
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 WITH ROASTED POTATOES
Serve roast beef with all the trimmings for an easy meal rich in flavor. The centerpiece standing rib roast is presented with roasted potatoes that are ridged with a fork so they can soak up ample pan juices. The potatoes can be boiled, tossed with oil, and refrigerated until needed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Remove roast from refrigerator. Whisk oil, flour, 4 teaspoons salt, sugar, and pepper in a small bowl.
- Boil potatoes in a large pot of salted water until fork tender, about 10 minutes. Drain. Peel, and halve each potato crosswise. Run tines of fork over rounded side of each half.
- Place roast in a roasting pan, ribs side down. Lightly score fat. Rub roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 degrees, and continue to roast, basting frequently with pan juices, for 1 hour more. Add potatoes, tossing to coat. Roast, flipping potatoes and basting meat occasionally, until thickest part registers 135 to 140 degrees on an instant-read thermometer (avoiding the bone) for medium-rare, about 45 minutes more. (Total cooking time should be about 2 hours.) Transfer to a cutting board, reserving pan drippings for Yorkshire pudding; tent with foil, and let rest for at least 20 minutes (or up to 1 hour) before carving. To carve, cut between each rib, then cut each slice into desired portions. Serve with horseradish cream.
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 WITH ROAST VEGETABLES
Cooking a rib roast is at once simple and confusing. The meat itself is so flavorful, it doesn't need much seasoning-just a little salt and pepper, and its own natural juices. This much is simple. The hard part is getting the oven temperature a
Categories Roasted Vegetables rib roast standing rib roast
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F/350 degrees F fan-forced.
- Using a simple knot, tie kitchen string between each rib bone to ensure the outer layers of meat do not pull away from the rib-eye during roasting. Brush beef with 1 tablespoon of the oil; sprinkle with pepper. Heat 1 tablespoon of the oil in large shallow flameproof roasting pan; cook beef, uncovered, over high heat until browned all over. Roast, uncovered, in oven about 45 minutes or until cooked as desired.
- Meanwhile, heat remaining oil in another large flameproof roasting pan; cook potatoes, stirring, over high heat until browned lightly. Add pumpkin and sweet potato, place pan in oven with beef; roast, uncovered, about 35 minutes or until vegetables are browned.
- Place beef on vegetables, cover; return to oven to keep warm. Drain juices from beef pan into medium saucepan, add brandy; bring to a boil. Add stock and blended corn starch and water; cook, stirring, until sauce boils and thickens slightly. Stir in chives; pour into medium heatproof pitcher.
- Serve beef and vegetables with sauce.
Nutrition Facts : Calories 745 calories
HERBED STANDING RIB ROAST
We're a meat-and-potatoes family, so this roast is right up our alley. It really is the highlight of an elegant dinner for special guests. Leftovers are great for sandwiches, too.
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, combine the first 7 ingredients; rub over roast. Place onions, carrots and celery in a large roasting pan; place roast over vegetables. , Bake, uncovered, 2-1/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing., Meanwhile, for au jus, strain and discard vegetables. Pour drippings into a measuring cup; skim fat. Add wine to roasting pan, stirring to remove any browned bits. Stir in drippings; heat through. Serve with roast. Garnish platter with herbs and fruit if desired.
Nutrition Facts :
CLASSIC STANDING BEEF RIB ROAST
A standing rib roast is a very special treat and traditional holiday fare. Follow this simple recipe and you'll be sure to enjoy the results!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 2h55m
Yield 8
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.
- Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
- Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.
- Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.
Nutrition Facts : Calories 551.1 calories, Carbohydrate 3.9 g, Cholesterol 142.4 mg, Fat 37.1 g, Fiber 0.1 g, Protein 45.2 g, SaturatedFat 15 g, Sodium 273 mg, Sugar 0.8 g
STANDING RIB ROAST, POTATOES & YORKSHIRE PUDDING
Wow, what a Christmas feast! This is actually 4 recipes in one. The standing rib roast is outstanding with the zesty mustard rust and tender slices of delicious roast beef. The potatoes are crispy on the outside but buttery and tender from roasting in the beef drippings. The Yorkshire pudding puffs up and the edges get nice and...
Provided by Betsy Wolfe
Categories Roasts
Time 3h40m
Number Of Ingredients 22
Steps:
- 1. The day or morning ahead: Mix mustards, sugar, and garlic.
- 2. Spread mixture over the top of the roast. Cover with plastic and refrigerate overnight.
- 3. If you want to prep the potatoes, you can peel and cut your potatoes ahead and leave in a bowl of salted water.
- 4. Heat oven to 450. Set the roast in a heavy, shallow roasting pan, rib-side down. With small sharp knife, score the top fat and sprinkle with salt and pepper.
- 5. Roast for 15 mins. Reduce heat to 325. Roast approx 1½ to 2 hours, basting every 15 mins, or until it reaches 135 for medium rare. Move roast to the cutting board.
- 6. Cover with foil and set aside to rest while preparing the Yorkshire pudding and potatoes. The roast will continue to cook to temp.
- 7. Pour all but 2 Tbsp of the fat and juices from the roasting pan into a bowl. (If your roast was too dry to give enough drippings, just add bacon grease, butter or oil to the drippings to equal 2T+ 1/2 cup + 3/4 cup. Set 1/2 cup and 3/4 cup drippings aside for the potatoes and pudding.
- 8. Pudding: In a large bowl, combine flour, salt, and pepper.
- 9. Mix 1 cup of milk with the eggs in separate bowl, then add it to the flour.
- 10. Whisk flour and egg mixture until thick, smooth batter forms.
- 11. Stir in another 1½ cups of milk. Cover with plastic wrap. Let stand for half an hour.
- 12. Place potatoes, a little salt, and water to cover into a large pot. Heat oven to 400. Bring water to a boil, and cook for 8 minutes. Drain.
- 13. Place cooked potatoes in a casserole pan in a single layer. Drizzle with 1/2 cup drippings.
- 14. Roast in the oven until crispy and golden brown, about 30-45 mins. Salt and pepper, to taste, when baked.
- 15. Heat oven to 400. If you're going to cook the Yorkshire puddings with the potatoes, your oven should already be at temp.
- 16. Continue with the pudding: Gradually stir some of the remaining 1 cup milk into the waiting batter until it becomes the thickness of heavy cream. You may not need all of the milk.
- 17. Evenly distribute the 3/4 cup drippings between the cups of a 12-muffin tin or two 6-muffin tins .
- 18. Place muffin tins with drippings into oven for 5 mins. Take them out when they get very hot.
- 19. Pour batter into the muffin tins to 1/3 full. The batter will sizzle in the hot drippings.
- 20. Return to oven and bake until raised and browned; about 25 to 30 minutes. Serve hot.
- 21. GRAVY: Start this once your puddings are in the oven. Heat roasting pan (with the 2 tbsp of drippings in it) on the stove over medium heat until hot.
- 22. Then add flour. Use a whisk to blend and scrape brown bits and flour from pan until flour is golden.
- 23. Add stock and wine. Bring to a boil; whisk on medium heat until thickened. Season to taste.
- 24. Set aside. Keep warm until ready to serve.
HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND PINOT NOIR JUS
Provided by Gina Marie Miraglia Eriquez
Categories Wine Beef Herb Potato Roast Christmas Dinner Rosemary Meat Beef Rib Carrot Thyme Christmas Eve Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- For roast beef:
- Pat roast dry and put, fat side up, on rack in roasting pan.
- Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
- Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
- Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
- Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
- While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
- Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
- Make jus while vegetables roast:
- Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
- Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
- Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
- To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.
STANDING RIB ROAST (CHEF ANNE WILLAN)
I got this from the Martha Stewart web site. It is amazingly delicious! Be sure to check the recipes for Roasted Potatoes, Yorkshire Pudding and the Horseradish Sauce.
Provided by EURrosa1
Categories Meat
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Remove excess fat from roast, leaving just a thin layer.
- In small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over fat and cut surfaces of roast. Refrigerate 2 hours to overnight.
- Set roast, rib-side down, in heavy, shallow roasting pan in 450 F oven. (Ribs act as a natural rack.) With a paring knife, score the fa and season with salt and pepper.
- Roast 15 minutes. Reduce heat to 350 F and continue to roast (basting every 15 minutes) until temperature reaches 125 F (medium rare). Remove roast to a platter. Let rest for 15 minutes before carving.
- GRAVY: Keep 2 tablespoons of fat from roasting pan. Set it on stove over medium heat and simmer until juices begin to darken, 1/2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, 3 minutes. Add stock and bring to boil, stirring until thickened. Season with salt and pepper.
Nutrition Facts : Calories 1948.6, Fat 174.2, SaturatedFat 72.7, Cholesterol 386.3, Sodium 578.7, Carbohydrate 3.6, Fiber 0.2, Sugar 1.5, Protein 85.5
PRIME RIB AND POTATOES
I've discovered a variety of small roasts that work well for two, without creating leftovers for the rest of the week. This prime rib is perfect for a holiday meal when company isn't coming. The portion for each is generous, and the flavor is unsurpassed. -Richard Fairchild, Tustin, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Combine the oil and garlic; rub evenly over roast. Place roast, fat side up, in a small roasting pan. Place a potato on each side of roast. Bake, uncovered, at 325° for 2 to 2-1/2 hours until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well done, 170°). Let stand for 10 minutes before carving.
Nutrition Facts : Fat 120 g fat (46 g saturated fat), Cholesterol 370 mg cholesterol, Sodium 309 mg sodium, Carbohydrate 67 g carbohydrate, Fiber 6 g fiber, Protein 109 g protein.
ROASTED POTATOES FOR STANDING RIB ROAST (MARTHA STEWART)
Make and share this Roasted Potatoes for Standing Rib Roast (Martha Stewart) recipe from Food.com.
Provided by EURrosa1
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Place potatoes and salt in large saucepan and cover with water . Bring to boil, and cook 5 minutes. Remove from heat, and drain. Score potatoes all over with the tines of a fork.
- Combine cooked potatoes and drippings in roasting pan large enough to accomodate them in a single layer.
- Roast in 400 F oven until crispy and golden brown, about 1 hour.
Nutrition Facts : Calories 174.8, Fat 0.2, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.6
BOBBY FLAY STANDING RIB ROAST RECIPE
Bobby Flay Standing Rib Roast Recipe, Follow Bobby Flay steps, and you will get a warm, delicious, and full of juices Standing Rib Roast. Looking for a Good party dish idea, just try this Bobby Flay Standing Rib Roast and serve it with your favorite side dishes mashed potatoes for example.
Provided by Imen Dridi
Categories Dinner
Time 2h45m
Number Of Ingredients 7
Steps:
- Preheat a charcoal grill to 325 degrees F.
- If you storing the meat in the fridge, remove it from the refrigerator 1 one hour before, then put it on the grill to allow the internal temperature of the meat to come down.
- If you will use ribs from frozen, you should thaw the meat in the fridge for 12h or overnight.
- Brush the meat on both sides with Vegetable oil to keep it moist and from sticking to the grates.
- Sprinkle generously with kosher salt and black pepper and dried herbs such as Italian herbs, dried rosemary, etc.
- Make slits in the meat about half-inch deep with a sharp knife and insert the garlic cloves.
- Once the temperature inside the grill reaches 300 to 325°F, Place the meat, bone-side down, on the rack directly in the center of the grill.
- Cover with the lid and let the rib roast for about 2h and a half.
- Before 20 min of the recommended time, start checking the internal temperature of the meat, which should reach 125, 130°F.
- Once the meat is cooked, cut it into ribs and serve it hot with your favorite side dish.
Nutrition Facts : Calories 310 cal
STANDING RIB ROAST WITH POTATOES AND PORTOBELLO MUSHROOMS
Categories Beef Mushroom Potato Roast Christmas Dinner Rosemary Beef Rib Winter Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 14
Steps:
- Preheat oven to 475°F.
- Make seasoning mixture:
- In a small bowl stir together seasoning mixture ingredients. Put roast, ribs side down, in center of a flameproof roasting pan, 18 by 12 by 2 inches, and rub oil on top and sides of beef so herbs will adhere. Reserve
- 1 tablespoon seasoning mixture and rub remainder on top and sides of beef. Roast beef in lower third of oven 20 minutes.
- Peel potatoes and halve crosswise. Remove pan from oven and skim all but about 1/2 cup fat from pan with a bulb baster or spoon. Arrange potatoes around beef and turn with tongs to coat with fat. Season potatoes with salt and pepper. Reduce heat to 350°F. and roast beef and potatoes, turning potatoes occasionally to brown evenly, 1 1/2 hours, or until a meat thermometer inserted in fleshy part of beef registers 130°F. for medium-rare.
- While beef and potatoes are roasting, separate mushroom stems and caps. Slice caps 1/3-inch thick. In a food processor pulse stems until chopped coarse and in a small saucepan combine with broth and water. Simmer mixture 10 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids.
- Transfer beef to a platter and let rest, covered loosely with foil, 20 to 30 minutes. Transfer potatoes to another platter and keep warm.
- With bulb baster or spoon skim all but about 1/4 cup fat from pan. In pan on top of stove sauté mushroom caps over moderately high heat, stirring, 2 minutes. Add reserved tablespoon seasoning mixture, mushroom liquid, and any juices from beef and boil 5 minutes. Stir in beurre manié and boil, stirring, about 3 minutes, or until thickened slightly.
- Serve beef with sauce and sprinkle potatoes with parsley.
More about "standing rib roast with roasted potatoes food"
STANDING RIB ROAST - BETTER HOMES & GARDENS
From bhg.com
5/5 (5)Calories 354 per serving
- Season meat with salt and pepper. Place meat, fat side up, in a 15-1/2x10-1/2x2-inch roasting pan. Insert an oven-going meat thermometer into center of roast, making sure it doesn't touch bone. Roast, uncovered, in a 350 degree F oven. For medium rare, roast for 1-3/4 to 2-1/4 hours or until meat thermometer registers 135 degrees F. Cover with foil; let stand 15 minutes. Temperature of meat after standing should be 145 degrees F. (For medium, roast for 2-1/4 to 2-3/4 hours or until meat thermometer registers 150 degrees F. Cover; let stand 15 minutes. Temperature of meat after standing should be 160 degrees F.)
CHRISTMAS DINNER RECIPES: PRIME RIB AND MASHED POTATOES
From today.com
SIMPLE PRIME RIB AND ROASTED POTATOES RECIPE - COLORADO SPICE
From coloradospice.com
STANDING RIB ROAST - SAVORYREVIEWS
From savoryreviews.com
5/5 (1)Category Roasted Rib RoastCuisine AmericanTotal Time 1 hr 45 mins
- Then take the tip of a sharp knife and insert it into roast. Making slits just big enough for the slivers of garlic. Then using your fingers, insert the garlic slivers into the roast.
STANDING RIB ROAST (PRIME RIB) - RECIPETIN EATS
From recipetineats.com
5/5 (116)Total Time 2 hrs 10 minsCategory MainsCalories 671 per serving
- Bring Beef to room temp: Take beef out of the fridge 2 - 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.
- Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1.5 cups or liquid.
HERB-CRUSTED STANDING RIB ROAST RECIPE | MYRECIPES
From myrecipes.com
5/5 (13)Calories 143 per servingServings 12
- Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt; rub with mustard. Combine shallots and garlic in a mini food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast. Bake at 450° for 25 minutes.
- Reduce heat to 350° (do not remove roast from oven). Bake roast at 350° for 1 hour and 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing.
- Combine beef broth and red wine in a small saucepan; bring to a boil. Cook until reduced to 2/3 cup (about 15 minutes). Remove from heat; stir in butter and remaining 1/2 teaspoon salt. Serve with the roast.
10 BEST SIDE DISHES TO SERVE WITH A HOLIDAY ROAST
From simplyrecipes.com
- Crispy Hasselback Potatoes: Potatoes—is there anything they can’t do? Slice them just so, to expose the interiors, and you maximize the surface area, resulting in these Crispy Hasselback Potatoes.
- Roasted Winter Squash with Cilantro Chimichurri: The flavors in this dish feels like they're made to accompany pork, but it would easily work with beef, too.
- Roasted Broccolini with Creamy Mustard Sauce: A roast takes such a chunk of time that it's nice to be able to let it do its thing, and then suddenly, when it’s almost time for dinner, whip up a quick veggie side dish.
- Sweet Potato and Yukon Gold Bake: This potato dish takes the idea of a hasselback potato and turns it into a dish you can pass around the table. It also adds sweet potatoes for additional color and variety, with a layer of caramelized onions snuck underneath.
- Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze: This dish gives us a balance of acidity and bitterness, along with a hint of sweetness. Studded with pomegranate arils (you know, those seed-like things), it’s festive looking, too!
- Roasted Beets with Balsamic Glaze: Beets get a sweet glaze in this side dish, and a hit of orange zest brightens up the whole flavor profile.
- Classic Green Bean Casserole from Scratch: It’s a classic, and for a reason, but let's skip the canned soup this holiday, ok? Prep everything ahead of time and store the crispy fried onions separately, then just assemble and bake before dinner.
- Easy Swiss Chard: Greens are always a winner alongside every manner of roasted meat. These particular greens are assembled in a no-fuss manner, sautéed with olive oil and crushed red pepper flakes.
- Slow Cooker Mashed Potatoes: More potatoes! There’s no such thing as too many potatoes when it comes to a holiday meal. Doing these mashed potatoes in the slow cooker means the oven is free for the main dish.
- Roasted Butternut Squash, Radicchio, and Onion: Root veggies do lovely things in the oven under high heat, but did you know that radicchio – normally so bitter – is also transformed?
HOW TO ROAST POTATOES WITH A PRIME RIB? - HOME COOKING ...
From chowhound.com
User Interaction Count 7
OUR FAVORITE RIB ROAST RECIPES | MYRECIPES
From myrecipes.com
Estimated Reading Time 5 mins
PRIME RIB ROAST WITH ROASTED POTATOES - FARMHOUSE COOK
From farmhousecook.com
Estimated Reading Time 6 mins
STANDING RIB ROAST WITH ROAST VEGETABLES | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern AustralianCategory Main, Midweek Dinner, Workday LunchesServings 4Total Time 2 hrs 10 mins
STANDING RIB ROAST WITH ROASTED POTATOES - MAD HUNGRY ...
From madhungry.com
Estimated Reading Time 2 mins
STANDING RIB ROAST WITH PAN GRAVY RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (29)Total Time 3 hrsCategory Entree, DinnerCalories 803 per serving
PEPPERCORN & DIJON STANDING RIB ROAST WITH HERB-ROASTED ...
From piedmontese.com
Servings 6-8
STANDING RIB ROAST - PAULA DEEN
From pauladeen.com
Servings 10Total Time 10 mins
STANDING RIB ROAST DINNER MENU - ALL INFORMATION ABOUT ...
From therecipes.info
STANDING RIB ROAST WITH ROASTED POTATOES RECIPE | RECIPE ...
From pinterest.ca
STANDING RIB ROAST (PRIME RIB) - RELISH FRESH FOOD
From relishfreshfood.com
BEST SEASONING FOR A STANDING RIB ROAST - ALL INFORMATION ...
From therecipes.info
QUESTION: WHAT GOES WITH STANDING RIB ROAST - MONTALVOSPIRITS
From montalvospirits.com
BUTTER GARLIC PRIME RIB ROAST - ALL INFORMATION ABOUT ...
From therecipes.info
SMALL STANDING RIB ROAST RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
MARTHA STEWART STANDING RIB ROAST RECIPES ALL YOU NEED …
From stevehacks.com
ORDER STANDING RIB ROAST ONLINE - ALL INFORMATION ABOUT ...
From therecipes.info
RIB ROAST WITH POTATOES RECIPES
From tfrecipes.com
STANDING RIB ROAST WITH POTATOES RECIPES
From tfrecipes.com
STANDING RIB BEEF ROAST ROAST WITH POTATOES | ALMANAC.COM
From almanac.com
DRY RUB FOR STANDING RIB ROAST - ALL INFORMATION ABOUT ...
From therecipes.info
STANDING RIB ROAST - EMERILS.COM
From emerils.com
STANDING RIB ROAST WITH ROASTED POTATOES
From mealplannerpro.com
STANDING RIB ROAST WITH ROASTED YUKON GOLD POTATOES AND ...
From nymag.com
WEGMANS STANDING RIB ROAST - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
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