Brianas First Standing Rib Roast Recipes

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.

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.

STANDING RIB ROAST OF BEEF

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.

BRIANA'S FIRST STANDING RIB ROAST

Steps:

• 1. PLEASE ALLOW ROAST TO COME TO ROOM TEMPERATURE BEFORE ROASTING, TO ALLOW ROAST TO COOK EVENLY WITH EVEN HEAT DISTRIBUTION. Preheat oven to 450 degrees F.
• 2. Add all the spices and onions to a food processor. Process into a paste.
• 3. Then cover roast evenly on all sides with the spice mixture, top and bottom. Using all of the mixture or as much as desired. We used all of the mixture.
• 4. Spray roasting pan or skillet with non-stick cooking spray. Using the bone portion of the roast on the bottom as the rack, place the roast into the roasting pan or skillet. Roast uncovered on high @ 450 degrees for 30 minutes.
• 5. After 30 minutes elapses, reduce the oven temperature to 325 degrees F. Roast for an additional 1 hour and 10 minutes or until temperature reaches 125 degrees F for rare, 140 degrees F medium, or 170 degrees F for well. Note: It is never recommended to cook standing rib roast to the well-done stage. Best if it is rare or medium.
• 6. Remove from oven, allow to sit and rest at least 10 to 15 minutes to allow the juices to redistribute, before carving. Then carve into desired size serving pieces.
• 7. We usually have Yorkshire Pudding when ever we have Prime Rib but this time we did not. Here is the link for my favorite recipe for Yorkshire Pudding https://www.justapinch.com/recipes/bread/savory-bread/rose-marys-yorkshire-pudding.html