Ina Garten Standing Rib Roast Recipes

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PRIME RIB



Prime Rib image

From Saveur Magazine. I serve prime rib or Ina Garten's beef tenderloin for Christmas dinner. I'm adding this recipe to my list!

Provided by KathyP53

Categories     Roast Beef

Time P2DT2h

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (10 -12 lb) five bone standing rib roast, chine bone removed and tied back on (10-12 lbs.)
2 tablespoons kosher salt
1 1/2 tablespoons dry mustard, preferably Coleman's
1 1/2 tablespoons chopped fresh rosemary leaves
fresh coarse ground black pepper, to taste

Steps:

  • Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set beef in a 12x14-inch roasting pan. Cover loosely with plastic wrap and refrigerate for 2-3 days.
  • Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature.
  • Arrange rack in lower third of over and heat to 450°F.
  • Roast the beef, rib side up, until it begins to brown and sizzle, 20-25 minutes. Reduce heat to 325°F; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 120°F for medium rare, about 2 hours.
  • Transfer roast to a carving board and let rest for 25-30 minutes. Remove and discard chine bone. Carve roast and serve with reserved pan juices.

Nutrition Facts : Calories 1898.4, Fat 167.2, SaturatedFat 68.7, Cholesterol 408.2, Sodium 2044.8, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 91.6

ENGLISH RIB ROAST



English Rib Roast image

Provided by Ina Garten

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 3

1 (7 to 8-pound) standing rib roast (3 ribs)
1 1/2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
  • Place the oven rack on the second lowest position and preheat the oven to 500 degrees F.
  • Place the roast in a pan large enough to hold it comfortably, bone-side down. Brush the top with the mustard and sprinkle with 1 tablespoon salt and 1 1/2 teaspoons 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.
  • Remove the roast from the oven and transfer to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve.

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