Dagmars Never Fail Standing Beef Rib Roast Recipes

CLASSIC STANDING BEEF RIB ROAST

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.

STANDING RIB ROAST

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.

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.

STANDING RIB ROAST

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.

NEVER FAIL ROAST BEEF

Steps:

• Let meat stand at room temperature for at least one hour.
• Preheat oven to 190c (375F) degrees.
• Rub meat with seasoning and place fat side up in shallow pan.
• Do NOT cover or add water.
• Bake 1 hour, turn off heat.
• DO NOT OPEN OVEN!
• Turn oven back on to 190 deg C (375 deg F), 45-55 minutes before you plan to serve and bake for 30-40 minutes.
• Remove roast from oven and cover with foil - do not carve for 15 minutes.

NEVER FAIL ROAST BEEF

Steps:

• Heat oven to 500°.
• Salt and pepper roast. Place in roasting pan on low rack with no cover.
• Cook in preheated oven at 500° for 8 minutes per pound.
• Turn oven off and let stand in oven 2 hours. (DO NOT OPEN OVEN DOOR!).
• Drippings make wonderful gravy.

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.

THE PERFECT PRIME-RIB BEEF ROAST

Steps:

• Pre-heat the oven to 200°c.
• Rub the beef with the olive oil and season generously with salt and pepper, ensuring the meat is seasoned all over.
• Place the vegetables and herbs in a large roasting tray and place the beef on top.
• Cover with foil and place in the oven.
• Roast for 20 minutes at 200°c then turn the heat down to 150°c and roast for 20 minutes per 500g for medium rare beef and 25 per 200°c for medium rare - medium beef. I wouldn't suggest cooking it for longer than that as that could result in dry, bland meat. I have become a slave to my meat thermometer (which is the most precise way to ensure your meat is done the way you like it) and removed the beef from the oven when the interior temperature reached 55-60°c (around 130-140°F). This along with the 30 minutes resting time allowed for the perfect almost medium interior I was after.
• Remove the foil for the last 30 minutes of cooking for the fat to become beautifully golden brown and crisp.
• Remove the beef from the oven then place on a large plate/board and cover with foil.
• Allow the beef to rest for at least 30 minutes before carving. At this stage you can make the gravy with all the delicious juices left in the roasting pan.
• Carving is easiest when you remove the entire hunk of meat from the bones, which is relatively easy with a sharp knife.
• Carve the meat into thin slices and serve with gravy and side dishes of your choice.

DAGMAR'S NEVER FAIL STANDING BEEF RIB ROAST

Steps:

• Let meat stand outside refrigerator until it reaches room temperature (up to 4 hours). Preheat oven to 375 degrees. Rub meat well with salt and pepper. Place fat side down in shallow pan. Do not cover. Place roast in oven and cook one hour. Turn off heat and leave off for at least 15 minutes, but DO NOT OPEN OVEN DOOR. Regardless of length of time meat has been in oven, turn oven on again to the same 375 degrees and cook 30-40 minutes. The roast will be brown and crusty on the outside and pink and juicy inside. This timing produces a medium-rare roast. For a rare roast, cut first cooking time to 50 minutes and the final time to 30 minutes. There are no instructions for cooking the roast longer. If your guests do not like there meat medium rare, make sure the are first in line so they can get the outside cut.