Julis Fool Proof 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.

JULI'S FOOL-PROOF RIB ROAST

Steps:

• Let beef stand at room temperature 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir together 2 teaspoons salt, garlic powder, pepper, thyme, and fennel seeds in a small bowl. Put beef, rib side down, on a rack set in a roasting pan. Rub beef with spice mixture.
• Place pan in preheated oven. Roast until an instant-read thermometer inserted into thickest part registers at least 135 degrees F for medium-rare, 1 3/4 to 2 1/4 hours, or 150 degrees F for medium, 2 1/4 to 2 3/4 hours. Transfer beef to a cutting board; let stand, covered with foil, about 15 minutes (do not drain pan).
• Meanwhile, boil potatoes and onion in a pot of salted water 10 minutes. Drain, then sprinkle with remaining 1/2 teaspoon salt.
• Remove rack from roasting pan, add vegetables, and toss to coat with drippings. Return pan to oven and roast until vegetables are browned and tender, 30 to 40 minutes.
• Make Dipping Sauce
• Stir together sour cream, horseradish, and chives in a bowl.

JULI'S FOOL-PROOF RIB ROAST

Steps:

• Let beef stand at room temperature 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir together 2 teaspoons salt, garlic powder, pepper, thyme, and fennel seeds in a small bowl. Put beef, rib side down, on a rack set in a roasting pan. Rub beef with spice mixture.
• Place pan in preheated oven. Roast until an instant-read thermometer inserted into thickest part registers at least 135 degrees F for medium-rare, 1 3/4 to 2 1/4 hours, or 150 degrees F for medium, 2 1/4 to 2 3/4 hours. Transfer beef to a cutting board; let stand, covered with foil, about 15 minutes (do not drain pan).
• Meanwhile, boil potatoes and onion in a pot of salted water 10 minutes. Drain, then sprinkle with remaining 1/2 teaspoon salt.
• Remove rack from roasting pan, add vegetables, and toss to coat with drippings. Return pan to oven and roast until vegetables are browned and tender, 30 to 40 minutes.
• Make Dipping Sauce
• Stir together sour cream, horseradish, and chives in a bowl.