Tips For Cooking A Rib Roast Recipes

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.

TIPS FOR COOKING A RIB ROAST

Steps:

• For a 5 rib roast total time 2 1/4 - 2 3/4 hours. (smaller roasts take less time, 3 rib 1 1/2 ~ 1 3/4 hours and 2 rib 1~1 1/4 hours)
• Put meat into a 325 degree oven and roast to a temp of 120 at the large end, basting with accumulated fat every 30 minutes. Add a 3/4 hour lee way and rest before carving. OPTIONAL TIP: Pre-heat oven to 500 degrees, put in your seasoned roast for 10-15 min. to allow it to sear. Then turn heat down to 275 degrees. (we did this)
• 5 rib (12 lb) roast 2 Tbs cooking oil 1/2 each chopped carrots and onions, to flavor the juices 1/2 tsp. dried thyme 2 cups beef stock
• Rub the exposed ends of the roast with cooking oil. Put it fat side up in the roasting pan. Place the roast in the lower middle level in a pre heated oven. In 1/2 hour check to see that all is going well, baste the ends of the meat with the fat accumulated in the pan. After 1 hour, strew the chopped carrots and onions around the beef baste them with the pan fat and sprinkle with the thyme. (this smell great and makes the meat and any au jus sauce taste wonderful) Baste again in another 1/2 hour and when 2 hours are up, begin taking the temp. When it has reached 110 watch out! It rises quickly from now on.
• Its done rosy rare at the large end when the temp is 120 small end 125 degrees Remove roast let it rest for 20-30 minutes to allow juices to retreat into the meat before cutting. The temp will rise about 10 more degrees while it sits. You can hold it longer in the pan or on a platter cover it loosly and place over a kettle of almost simmering water it will keep for an hour or more this way. TWO SAUCES LISTED ABOVE, ENJOY Ours came out perfect !

OVEN-BAKED BARBECUE RIB TIPS

Steps:

• Remove silver skin from underside of rib tips, if it is there. Rub seasoned salt on both sides of the meat.
• Line a baking pan with aluminum foil and place seasoned meat into the pan. Cover tightly with another piece of foil and refrigerate for at least 4 hours, up to overnight.
• Preheat the oven to 250 degrees F (120 degrees C).
• Bake in the preheated oven, covered and undisturbed, for 2 1/2 hours.
• Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
• Uncover and drain the pan, if necessary. Brush barbecue sauce over ribs. Return to the oven and bake for 15 minutes.
• Turn ribs and brush with additional barbecue sauce; continue baking for another 15 minutes. Repeat this twice more, for a total of 1 hour baking time at 350 degrees F (175 degrees C). Remove from the oven and cut into desired serving size, about 1 1/2 to 2 inches.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil in the preheated oven to develop a bit of char, 2 to 3 minutes, watching carefully to make sure they do not burn. Remove from the oven and serve.

FOOLPROOF RIB ROAST

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.

HERB AND GARLIC CRUSTED BEEF RIB ROAST

Steps:

• Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
• For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
• Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.