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
BRIANA'S FIRST STANDING RIB ROAST
Typical standing rib roast recipes take hours in the oven to cook. This is a delicious recipe that cuts down the cooking time. The seasoning paste is amazing; a great combination that adds so much flavor to the already rich meat. While cooking, the seasoning paste and the fat combine to form a nice crust on the outside of the...
Provided by Rose Mary Mogan
Categories Roasts
Time 2h5m
Number Of Ingredients 10
Steps:
- 1. PLEASE ALLOW ROAST TO COME TO ROOM TEMPERATURE BEFORE ROASTING, TO ALLOW ROAST TO COOK EVENLY WITH EVEN HEAT DISTRIBUTION. Preheat oven to 450 degrees F.
- 2. Add all the spices and onions to a food processor. Process into a paste.
- 3. Then cover roast evenly on all sides with the spice mixture, top and bottom. Using all of the mixture or as much as desired. We used all of the mixture.
- 4. Spray roasting pan or skillet with non-stick cooking spray. Using the bone portion of the roast on the bottom as the rack, place the roast into the roasting pan or skillet. Roast uncovered on high @ 450 degrees for 30 minutes.
- 5. After 30 minutes elapses, reduce the oven temperature to 325 degrees F. Roast for an additional 1 hour and 10 minutes or until temperature reaches 125 degrees F for rare, 140 degrees F medium, or 170 degrees F for well. Note: It is never recommended to cook standing rib roast to the well-done stage. Best if it is rare or medium.
- 6. Remove from oven, allow to sit and rest at least 10 to 15 minutes to allow the juices to redistribute, before carving. Then carve into desired size serving pieces.
- 7. We usually have Yorkshire Pudding when ever we have Prime Rib but this time we did not. Here is the link for my favorite recipe for Yorkshire Pudding https://www.justapinch.com/recipes/bread/savory-bread/rose-marys-yorkshire-pudding.html
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
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.
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.
STANDING RIB ROAST
Standing rib roast. Use prime-grade from Costco® or Omaha Steaks®.
Provided by natorade
Time 14h50m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 5.4 g, Cholesterol 81.3 mg, Fat 21.7 g, Fiber 0.9 g, Protein 26.7 g, SaturatedFat 8.6 g, Sodium 906.4 mg, Sugar 2.3 g
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