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
CROSS RIB ROAST
I found this delicious, simple-to-prepare recipe on the Internet. The source as "The Complete Meat Cookbook" by Bruce Aidells.
Provided by agileangus
Categories Roast Beef
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brush roast with balsamic vinegar.
- Make a paste with remaining ingredients and apply to meat.
- Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.
- Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.
Nutrition Facts : Calories 47.4, Fat 3.5, SaturatedFat 0.5, Sodium 1747.4, Carbohydrate 3.7, Fiber 0.6, Sugar 1.2, Protein 0.4
PERFECT RIB ROAST
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Adjust oven rack to low position and preheat oven to 200 degrees F. Heat a large roasting pan over 2 burners set at medium-high heat. Place roast in hot pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, 6 to 8 minutes.
- Remove roast from pan. Set a wire rack in pan; set roast on rack. Generously season meat with salt and pepper.
- Place roast in oven and roast until a meat thermometer registers 130 degrees for medium-rare, about 3 1/2 hours. If roast is done sooner than you expect, simply turn oven as low as possible (preferably 150 to 170 degrees F) and let stand until ready to serve.
- Transfer roast to a cutting board, with rib bones perpendicular to board. Using a carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast cut side down and carve meat across grain into 3/4 to 1-inch-thick slices. Serve immediately.
CROSS RIB ROAST
Roast with gravy -- rich flavor...too good not to share!
Provided by Cynthia Betancourt
Categories Main Dish Recipes
Time 3h25m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil.
- Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter.
- Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.
Nutrition Facts : Calories 523.2 calories, Carbohydrate 11.8 g, Cholesterol 124.3 mg, Fat 34.8 g, Fiber 1.2 g, Protein 36.1 g, SaturatedFat 12.5 g, Sodium 1268.7 mg, Sugar 1.1 g
CROSS RIB ROAST RECIPE - (4.1/5)
Provided by june
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Place the roast into a roasting pan. Set aside. In a bowl, mix Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil and 1 tablespoon paprika into a paste. Spread the paste over the top and sides of the roast. Pour water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil. Roast 1 hour. Reduce temperature to 350°F. Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter. Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.
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- Roast it until the meat is fork-tender, basting it every so often, about 2 to 2 1/2 hours. Remove the foil the last half hour of cooking.
- Remove the meat and thinly slice. Add the golden mushroom soup to the roasting pan and stir it with the pan juices, mixing well. Pour some of this over meat, offering the remaining as a side gravy.
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