UNATTENDED PRIME RIB ROAST
This method is for an 6-9 pound roast, do not use this recipe for a roast that is over 9 pounds --- never fuss over your prime rib again, cook for 20 minutes,turn oven down to a low temp and forget about it for 8 hours, but remember DO NOT open the oven door while the roast is cooking at a low temperature...tape it shut!
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 8h45m
Yield 1 roast
Number Of Ingredients 5
Steps:
- Cut small slits all over in the roast and stuff the garlic cloves in the slits; cover and refrigerate overnight or up to 3 days.
- Remove the roast from the refrigerator for 2-3 hours before cooking to bring to almost room temperature (this is an important step!).
- Set oven to 500 degrees .
- Sprinkle the roast with salt, black pepper and garlic powder.
- Place the roast on top of a rack and then in a pan.
- Place in oven, and roast at 500 degrees F for 20 minutes.
- Reduce the oven temperature to the LOWEST setting.
- Leave in the oven for 8 hours (DO NOT OPEN OVEN DOOR for the 8 hours!).
- Before serving, turn the oven temperature up to 350 degrees and cook roast for 20 minutes at that temperature.
- Remove the roast and let sit for 30 minutes before slicing.
UNATTENDED RIB ROAST
I found this recipe in the paper and thought it would be perfect for company when you don't know exactly when you'll be serving dinner! (I think it would work well with Wildheart's Crock-pot potatoes #40325.) Although I haven't tried it yet, I think the secret is to remember NOT TO OPEN THE OVEN DOOR! Note - the size of the roast doesn't matter and cooking time does NOT include waiting time.
Provided by Denise in da Kitchen
Categories Meat
Time 1h52m
Yield 6-10 serving(s)
Number Of Ingredients 2
Steps:
- At noon, preheat oven to 375 degrees.
- Season roast with salt and pepper.
- Put roast in preheated oven, uncovered.
- After 1 hour, turn oven off and DO NOT OPEN THE DOOR.
- Thirty to Forty minutes before serving, turn oven on again to 375 degrees.
- Roast will be medium-rare in center and well done around the edges.
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.
HERB-SCENTED SLOW-ROASTED RIB OF BEEF
Try this flavour-packed herb-scented rib of beef as an alternative to turkey at Christmas. It includes a decadent glaze of mustard, treacle and Bovril
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Number Of Ingredients 13
Steps:
- Take the beef out of the fridge and leave it to come up to temperature overnight or for at least three hours. Tip the garlic and all the herbs and spices into a large roasting tin and, using a blow torch or under a hot grill, singe the herbs until they start to smoulder (if using a grill to do this, do not leave it unattended), then leave to cool slightly.
- Heat oven to 100C/80C fan/gas ¼. Rub a tbsp of salt over the meat, then sit the joint on top of the herbs. Pour over the wine, then tightly tent the tin in a couple of sheets of extra-wide foil. Roast in the oven for 1 hr, then reduce the temperature to 70C/50C fan (if you have a gas oven, don't adjust the temperature), and slow roast for 3 hrs more.
- Remove the foil, then insert a digital probe into the middle of the joint - when the temperature reaches around 60C, it's ready. If the meat is not up to temperature, increase oven to 150C/130C fan/gas 2, and roast with the foil off, checking the temperature every 15 mins. While the beef is cooking, make the glaze by whisking all the ingredients together.
- When the beef is cooked, remove from the oven and increase the temperature to 230C/210C fan/gas 8. Return the beef to the oven for 5 mins to crisp and blister the fat, then generously brush the glaze all over the joint and return to the oven for 5 mins until sticky and slighty charred - keep an eye on it, as it will burn very easily at this stage. Lift the beef onto a chopping board and leave to rest for 20 mins.
- To make a herby gravy, put the roasting tin over a low heat and stir in the flour to make a gloopy paste. Add in any remaining glaze, then carefully pour in 500ml boiling water. Boil for a few minutes, then strain into a small pan and keep warm. Serve the beef in thick slices, with gravy on the side.
Nutrition Facts : Calories 558 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 2.4 milligram of sodium
FOOLPROOF RIB ROAST
I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.
Provided by SALSIEPIE
Categories 100+ Everyday Cooking Recipes
Time 5h5m
Yield 6
Number Of Ingredients 4
Steps:
- Allow roast to stand at room temperature for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
- Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 0.6 g, Cholesterol 137.2 mg, Fat 46.2 g, Fiber 0.1 g, Protein 37 g, SaturatedFat 18.6 g, Sodium 879.6 mg, Sugar 0.1 g
STANDING RIB ROAST
Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.
Categories Beef Roast Beef Rib Winter Parade
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- 1. Preheat the oven to 450°F.
- 2. Make small slits in the meat with the tip of a small knife; insert the garlic slivers. Rub the meat with salt and pepper. Roast on a rack in a shallow pan for 25 minutes.
- 3. Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1 3/4 hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.
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
More about "unattended rib roast food"
STANDING RIB ROAST | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
RIB ROAST DONE LIKE A STEAK RECIPE | BON APPéTIT
From bonappetit.com
AMAZING STANDING RIB ROAST RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
ROASTING - HIGH ALTITUDE ADJUSTMENT FOR A SMALL RIB ROAST ...
From cooking.stackexchange.com
STANDING RIB ROAST - SMOKED BONE-IN RIBEYE RECIPE
From howtobbqright.com
DUTCH OVEN BONELESS RIB ROAST RECIPE - A WEEKEND COOK
From aweekendcook.com
SMALL RIBEYE ROAST - 101 COOKING FOR TWO
From 101cookingfortwo.com
RIB ROAST "UNATTENDED" - RECIPE | COOKS.COM
From cooks.com
PRIME RIB ROAST RECIPE - PERFECT EVERY TIME - THAT SKINNY ...
From thatskinnychickcanbake.com
UNATTENDED RIBS! | SMOKING MEAT FORUMS - THE BEST SMOKING ...
From smokingmeatforums.com
ROAST RIB OF BEEF - GREAT BRITISH RECIPES
From greatbritishrecipes.com
PRIME RIB ROAST (THE BEST) - RICARDO
From ricardocuisine.com
MAKE-AHEAD EASY STANDING BEEF RIB ROAST RECIPE - …
From today.com
CLASSIC PRIME RIB FOR A SMALL CROWD TIME: ABOUT 1 1/2 ...
From nytimes.com
RIB ROAST RECIPE - BON APPéTIT
From bonappetit.com
HOW TO COOK BONELESS PRIME RIB ROAST WITH TURNING THE OVEN ...
From livestrong.com
STANDING RIB ROAST RECIPE (PRIME RIB AU JUS) (VID) - A ...
From aspicyperspective.com
UNATTENDED RIB ROAST - CHAMPSDIET.COM
NO-FUSS EASY OVEN-BAKED BEEF RIBS - BAKING MISCHIEF
From bakingmischief.com
DRY RUBBED FALL-OFF-THE-BONE BEEF RIBS ... - HOME IS A KITCHEN
From homeisakitchen.com
3 LB RIB ROAST - RECIPES - PAGE 5 | COOKS.COM
From cooks.com
FINGER-LICKING SLOW-ROASTED RIBS - A DAY IN THE KITCHEN
From adayinthekitchen.com
HOW TO COOK A RIB ROAST LIKE A PRO - STEAK UNIVERSITY
From mychicagosteak.com
CLASSIC PRIME RIB FOR A SMALL CROWD TIME: ABOUT 1 1/2 ...
From pinterest.com
HOW TO COOK A STANDING RIB ROAST ON A ROTISSERIE | OUR ...
From oureverydaylife.com
LEARN HOW TO COOK A SPECTACULAR STANDING RIB ROAST
From tasteofhome.com
PRIME RIB ROAST RECIPE: THE CLOSED-OVEN METHOD
From thespruceeats.com
THERE ARE SO MANY STANDING RIB ROAST RECIPES OUT THERE ...
From food52.com
3 ROASTS FOR A WINTER WEEKEND. PRIME RIB ROAST, PERNIL ...
From heated.medium.com
STANDING RIB ROAST (PRIME RIB) - RECIPETIN EATS
From recipetineats.com
10 BEST BEEF ROLLED RIB ROAST RECIPES | YUMMLY
From yummly.com
PERFECT ROAST BEEF - MARK BITTMAN
From markbittman.com
THE ULTIMATE STANDING RIB ROAST | CANADIAN LIVING
From canadianliving.com
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