ROSEMARY-SALTED STANDING RIB ROAST
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Remove the beef from the refrigerator about 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425 degrees F. Using a paring knife, make deep slits all over the roast and between each of the ribs; insert a garlic sliver into each slit and poke it just beneath the surface. Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife). Combine with the olive oil and rub all over the roast.
- Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until an instant-read thermometer inserted into the thickest part registers 120 degrees F for medium rare, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving.
STANDING RIB ROAST WITH ROSEMARY-THYME CRUST
Steps:
- Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over beef. Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Position rack just below center of oven and preheat to 450°F. Roast beef uncovered 15 minutes. Reduce oven temperature to 325°F. Roast beef 1 hour 30 minutes. Remove from oven. Spoon off all but 2 tablespoons drippings. Add carrots and shallots to pan. Turn vegetables to coat with drippings; sprinkle with salt and pepper. Roast beef and vegetables until thermometer inserted into center of beef registers 125°F for medium-rare, stirring vegetables occasionally, about 55 minutes longer. Transfer beef and vegetables to platter; tent loosely with foil to keep warm.
- Discard drippings from roasting pan. Place pan over 2 burners on stove top over medium heat. Add butter to pan and melt. Add flour; whisk until smooth and just beginning to color, about 5 minutes. Whisk in stock. Boil until sauce thickens slightly, whisking often, about 10 minutes. Season sauce to taste with salt and pepper. Serve beef with vegetables and sauce.
BEEF RIB ROAST WITH GARLIC AND ROSEMARY
A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don't be intimidated. It's still a roast, after all, and that means it's easy to cook.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Entertaining Winter Roast Dinner Beef Beef Rib Garlic Rosemary
Yield 8 servings
Number Of Ingredients 4
Steps:
- Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
- Let roast stand at room temperature 1 hour.
- Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
- Do Ahead
- Beef can be marinated 1 day ahead.
ROSEMARY RIB ROAST
This recipe for rosemary crusted beef rib roast with horseradish cream will brighten any Thanksgiving dinner table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place beef on rack in shallow roasting pan. In small bowl, mix garlic, salt, pepper, rosemary and oil; rub mixture over roast. Let stand at room temperature 30 minutes.
- Heat oven to 450°F. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone. Place pan on lower oven rack. Roast uncovered 45 minutes. Reduce oven temperature to 350°F. Roast 45 to 50 minutes longer or until of desired doneness (140°F for medium-rare, 155°F for medium). Cover loosely with foil; let stand 15 minutes.
- In small bowl, mix sour cream, lemon juice and horseradish. Carve beef; serve with horseradish sauce.
Nutrition Facts : Calories 630, Carbohydrate 3 g, Fat 1 1/2, Fiber 0 g, Protein 91 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 730 mg
PW'S PRIME RIB WITH ROSEMARY SALT CRUST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h25m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F.
- Cut the rib eye in half (roast halves separately for more controlled/even cooking).
- Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.
- Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.
PRIME RIB ROAST BEEF WITH FRESH GARLIC AND ROSEMARY
I got the roasting idea from Paula Deen. When I first saw this way of cooking I said to myself "Get out of here"! BUT this is great for putting in the oven and going to a movie, spending time with guests, preparing the rest of the meal, or just you time. I changed the time to what worked for me. Seasoned to the way we like it. With lots of Fresh Garlic and Rosemary. I made boneless because that is what was for sale. And makes for easy slicing! The cooking time is the actual time roast is in oven while on. Add 3 hours for resting in cooling oven. Oven Door MUST stay closed.
Provided by Rita1652
Categories Roast Beef
Time 1h34m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Allow roast to stand at room temperature for at least 1 hour.
- Meanwhile mix salt pepper and rosemary together.
- Preheat the oven to 375 degree F.
- Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
- Place roast on a rack in the pan with the fat side up.
- Roast for 1 hour.
- Turn off oven.
- Leave roast in oven but do not open oven door for 3 hours.
- About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
- Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
- Remove roast 20 minutes after heating.
- Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.
Nutrition Facts : Calories 6.6, Sodium 291.4, Carbohydrate 1.5, Fiber 0.2, Protein 0.3
ROSEMARY-GARLIC ROAST BEEF
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.
CHRISTMAS PRIME RIB
Delicious coating on outside of roast, and perfect roasting time. Plan on 1 pound per person.
Provided by JUDY2RIVER
Categories Main Dish Recipes Roast Recipes
Time 10h45m
Yield 12
Number Of Ingredients 14
Steps:
- The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.
- Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables.
- Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time.
- To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 3 g, Cholesterol 84.3 mg, Fat 33.5 g, Fiber 0.7 g, Protein 22.7 g, SaturatedFat 13.9 g, Sodium 465.8 mg, Sugar 1 g
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- Remove roast from the refrigerator while you prepare a charcoal grill for indirect medium-low heat (300-325°F).
- In a small bowl, combine garlic, rosemary, salt, pepper and olive oil. Rub all over the roast to coat evenly.
- Once the grill is ready, place the roast over indirect heat, rib-side down, and grill with the lid closed for roughly 12-15 minutes per pound. Occasionally open the lid to check the temperature with a meat thermometer and to rotate the roast so that each side is exposed to the hot side of the grill (if you have charcoal on one side versus around the outside of the grill).
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