English Rib Roast Recipes

Steps:

• Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
• Preheat the oven to 500 degrees F (see Cook's Note).
• Place the oven rack on the second lowest position.
• Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
• Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

Steps:

• Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
• Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
• Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.

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.

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.

Steps:

• Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)
• For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.
• While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
• Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
• Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.