Secret Standing Rib Roast Recipes

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.

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
• Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
• Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
• Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.
• Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.

Steps:

• Preheat oven to 450 degrees F.
• In a small bowl, combine cayenne, rosemary, garlic, and enough oil to form a paste; rub paste into meat, then generously salt.
• In a roasting pan, toss the onions, carrots, celery, and mushrooms with a little olive oil to coat, and salt to taste; add the wine and half of the chicken stock, and the bay leaves.
• Place the roast on top of the vegetables, bones down and fatty side up.
• Put in oven until nicely browned, about 25 to 30 minutes.
• Reduce heat to 350 degrees F and roast until the meat registers 125 degrees F (medium rare), about 1 3/4 to 2 hours, or to desired doneness.
• Occasionally during cooking you can baste the meat with the pan juices; if the pan gets too dry add the remainder of the chicken stock.
• Remove from oven and let rest 15 to 20 minutes before carving.
• Taste the vegetables and season as necessary.

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:

• Combine all seasonings and rub over roast.
• Place roast fat side up in a large roasting pan, insert meat thermometer.
• Bake uncovered at 350 degrees until roast reaches desired doneness.
• Allow 23 to 25 minutes per pound for rare, 27 to 30 for medium, 32 to 35 for well done.
• Let stand for 10 to 15 minutes before carving.
• Pour pan juices into glass measuring cup, skim fat.
• Add boiling water and bouillon to pan and stir to remove brown bits, stir in reserved juice.