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
BEEF RIB ROAST
Our mom-Elizabeth Lorenz Abel-topped beef rib roast with bacon and onion. Whenever I prepare it, I can't help but reminisce about the wonderful life she gave me and my brothers. -Betty Abel Jellencich, Utica, New York
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place roast, fat side up, on a rack in a shallow roasting pan. Rub with garlic, salt and pepper; top with onion and bacon., Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer to warm serving platter. Let stand for 10-15 minutes before slicing.
Nutrition Facts :
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.
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.
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
DELICIOUS ROASTED BEEF RIBS
I have always preferred my beef ribs grilled that is until I tried this slow long roasting method --- prep time includes marinating time.
Provided by Kittencalrecipezazz
Categories Meat
Time P2DT2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a good balance of sweet and savory flavors).
- Place the ribs in a large bowl, and coat with the sauce.
- Cover, and refrigerate for 2 hours or as long as 48 hours, turning the ribs every so often.
- Preheat the oven to 325°F.
- Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down.
- Brush with sauce, and bake for 30 minutes.
- Remove from oven, and turn the ribs over, brush with additional sauce, bake for another 30 minutes.
- Turn one more time, brush with the remaining sauce, and bake for another 35-40 minutes, or until ribs are tender, basting every so often.
- Note: the sauce may be doubled if desired.
PRIME RIB ROAST
This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.
Provided by Sam Sifton
Categories brunch, dinner, easy, lunch, roasts
Time 4h15m
Yield Serves 10 to 12
Number Of Ingredients 5
Steps:
- Remove the roast from the refrigerator 2 or 3 hours before cooking.
- Preheat oven to 450.
- Rub butter on the cut ends of the roast.
- Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
- Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 80 milligrams, Sugar 0 grams, TransFat 0 grams
ROAST PRIME RIB OF BEEF
Make and share this Roast Prime Rib of Beef recipe from Food.com.
Provided by Frank Butcher
Categories Meat
Time 3h25m
Yield 26 serving(s)
Number Of Ingredients 4
Steps:
- Have your butcher trim the short ribs from the roast. Place the meat in a dish and let it come to room temperature. Rub all sides with salt and pepper.
- Place the meat on a rack in a shallow roasting pan.
- Roast in a preheated 450 degree F oven for 25 minutes.
- Reduce the heat to 325 degree F and roast 2 hours longer for medium-rare. Transfer the roast to a heated platter.
- Cover loosely and let stand for 15 minutes before carving.
- For the Au Jus: Spoon off any excess fat from the roasting pan.
- Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding.
- Pour the beef broth into the roasting pan.
- Bring to a simmer over moderately high heat, scraping up any brown bits clinging to the bottom and sides of the pan.
- Season with salt and pepper.
- Strain the roasting juices into a heated sauce boat and serve with the roast.
Nutrition Facts : Calories 48.3, Fat 3.9, SaturatedFat 1.6, Cholesterol 11.9, Sodium 31.8, Protein 3.1
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BEEF RIB ROAST RECIPE - JOCELYN GUEST - FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 5 hrsAuthor Jocelyn Guest
- Wedge the thyme sprigs into the hinge between the bones and meat of the rib roast. Season the roast all over with the 1/4 cup of salt and place bone side down on a plate; refrigerate uncovered overnight.
- Set the roast in a roasting pan and let stand at room temperature for 2 hours. Preheat the oven to 225°. Cook the roast until an instant-read thermometer inserted in the thickest part registers 90°, about 2 hours. Remove the pan from the oven and increase the oven temperature to 500°. Once the oven is at 500°, transfer the roast back to the oven and cook until golden brown and 110° to 115° for rare, 15 to 30 minutes. (Alternatively, you can let the roast rest at room temperature for 2 hours before roasting at 500°; it will take 30 to 40 minutes to reach 110°.) Transfer the roast to a carving board. Dot with the butter, tent with foil and let stand for 30 minutes.
- Meanwhile, set the roasting pan over 2 burners over moderately high heat. Add the shallots and cook, stirring, for 1 minute. Add the capers and cook, stirring, for 30 seconds. Add the Cognac, then the beef stock. Bring to a boil and cook for 5 minutes. Stir in the cream, season with salt and pepper and pour the gravy into a pitcher or gravy boat. Discard the string and thyme sprigs from the roast, carve the meat and serve.
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