Roast Rib Of Beef With Roasted Carrots Leeks And Parsnips Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROAST RIB OF BEEF WITH ROASTED CARROTS, LEEKS AND PARSNIPS



Roast Rib of Beef With Roasted Carrots, Leeks and Parsnips image

Make and share this Roast Rib of Beef With Roasted Carrots, Leeks and Parsnips recipe from Food.com.

Provided by hectorthebat

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 beef bouillon cubes
1 tablespoon oil
1 1/2 kg beef
5 leeks
6 parsnips
6 carrots
4 shallots
1 head celery
sage

Steps:

  • Preheat your oven to gas 7, 220C, fan 200°C Make a paste with a beef stock cube and 1 tbsp oil. Rub this into the beef. Heat a thick-based frying pan on the hob and add the beef, fat-side down. Once the fat has rendered and turned golden brown, turn the beef to sear all sides. Remove the beef from the pan and place in a roasting tin.
  • Return the pan (with the beef fat) to the heat. Add the leeks and cook until golden, then add the leeks to the roasting pan alongside the beef joint. Repeat this for the parsnips and carrots. Add the shallots straight to the roasting tin. Put the celery and sage in with the beef. Drizzle the fat from the pan over the joint and vegetables, and put the roasting tin on the hob for a few minutes to heat. For rare meat, transfer the joint to the oven and cook for 30-45 minutes (depending on your oven), turning the meat at the halfway stage.
  • Remove the joint and vegetables from the roasting tin and place on a board or large plate to rest.
  • Place the roasting tin on the hob and crumble a beef stock cube into the tin, adding a little water to deglaze. Mix thoroughly and transfer to a saucepan. Bring this to the boil and add a couple of drops of olive oil to thicken, and add texture to the gravy. Reduce the sauce to thicken and pour over the beef joint and vegetables.

Nutrition Facts : Calories 1802.5, Fat 180.2, SaturatedFat 74.1, Cholesterol 247.7, Sodium 527.2, Carbohydrate 21.4, Fiber 4.3, Sugar 7.6, Protein 23.4

SUNDAY RIB ROAST



Sunday Rib Roast image

Get Ina Garten's Sunday Rib Roast with mustard horseradish, the perfect centerpiece for any holiday party or weekend supper, from Food Network.

Provided by Ina Garten

Categories     main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 10

One 3-rib standing rib roast (7 to 8 pounds)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Mustard Horseradish Sauce, recipe follows
1 1/2 cups good mayonnaise
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/3 cup sour cream
1/4 teaspoon kosher salt

Steps:

  • Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
  • Preheat the oven to 500 degrees F (see Cook's Note).
  • Place the oven rack on the second lowest position.
  • Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and 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. Meanwhile, make the sauce.
  • Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
  • Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

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.

HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND PINOT NOIR JUS



Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus image

Provided by Gina Marie Miraglia Eriquez

Categories     Wine     Beef     Herb     Potato     Roast     Christmas     Dinner     Rosemary     Meat     Beef Rib     Carrot     Thyme     Christmas Eve     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 16

Beef:
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
1/4 cup mixed peppercorns (pink, white, and green)
3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon extra-virgin olive oil
3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
3 pounds carrots, peeled and cut diagonally into 2-inch pieces
Jus:
1 (750 milliliter) bottle Pinot Noir
1/2 cup chopped shallots
4 tablespoons unsalted butter, divided
2 1/4 cups reduced-salt beef or chicken broth
Special Equipment
Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper

Steps:

  • For roast beef:
  • Pat roast dry and put, fat side up, on rack in roasting pan.
  • Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
  • Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
  • Preheat oven to 450°F with rack in lower third. Roast beef roast 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 (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
  • While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
  • Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
  • Make jus while vegetables roast:
  • Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
  • Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
  • Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
  • To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

THE BEST PRIME RIB



The Best Prime Rib image

For our Sunday roast, we went with a foolproof reverse sear method - cooking the roast low and slow then finishing with an incredibly high heat - to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface which allows the high heat to crisp it up nicely. And a long cooking time with a low, gentle heat avoids the gray band of overcooked meat that usually happens when you sear first.

Provided by Food Network Kitchen

Categories     main-dish

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 4

One 3-rib standing rib roast (7 to 8 pounds)
2 cloves garlic, thinly sliced
1/4 cup kosher salt
2 tablespoons black or tricolor peppercorns, coarsely ground

Steps:

  • Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
  • Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
  • Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
  • Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.

More about "roast rib of beef with roasted carrots leeks and parsnips recipes"

ROAST RIB OF BEEF - GREAT BRITISH RECIPES

From greatbritishrecipes.com
5/5 (24)
Total Time 1 hr 55 mins
Category Main Course
Published Mar 26, 2022


ROYAL PRIME RIB WITH ROASTED ROOT VEGETABLES
Remove the prime rib from the oven and let rest for 25 minutes. Turn oven back up to 400°F. While the prime rib is resting, toss the carrots, parsnips, turnips, garlic and celery root with oil, pinot gris and season with salt and pepper in a …
From calgarycoop.com


ENGLISH SUNDAY ROAST RECIPE | THE KITCHN
Jan 21, 2024 Sunday roast, or roast dinner, is a traditional British meal of roasted meat, potatoes, and accompaniments like Yorkshire pudding, vegetables, stuffing, gravy, and various condiments depending on the meat.My recipe …
From thekitchn.com


ROAST RIB OF BEEF | TESCO REAL FOOD
Mar 14, 2011 Remove the beef from the pan and place in a roasting tin. Return the pan (with the beef fat) to the heat. Add the leeks and cook until golden, then add the leeks to the roasting tin …
From realfood.tesco.com


10 BEST SIMPLE ROAST RIB OF BEEF RECIPES - YUMMLY
The Best Simple Roast Rib Of Beef Recipes on Yummly | Seared Ribeye Steak With Garlic Herb Pan Sauce, Roast Rib Of Beef With Roasted Carrots, Leeks And Parsnips, Philly Cheesesteak …
From yummly.com


ROAST BEEF WITH DICED VEGETABLES | RICARDO - RICARDO …
A 2.5 lb (1.2 kg) rib roast generally makes three to four portions. If you want to prepare leftover roast beef sandwiches, serve this roast for three people. You can then prepare two or three sandwiches. For six people, buy two roasts of 2.5 lb …
From ricardocuisine.com


ROAST RIB OF BEEF WITH ROASTED CARROTS, LEEKS AND …
Roast beef – the perfect Sunday lunch. What I like to do is start the beef on top of the stove and get some heat into it. This way I can render the fat down and caramelise the beef. Once it gets into the oven, it’s already ten yards in front.
From yummly.co.uk


PRIME RIB ROAST WITH AUTUMN VEGETABLES | THRIFTY …
Preheat the oven to 450 degrees F. Set the roast in the centre of a very large roasting pan; season with salt and pepper. Roast for 15 minutes. Meanwhile place the carrots, parsnips, onion, potatoes, oil, rosemary, garlic, salt and …
From thriftyfoods.com


ROAST RIB OF BEEF WITH ROASTED CARROTS LEEKS AND PARSNIPS RECIPES
Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and …
From tfrecipes.com


ROAST RIB OF BEEF WITH ROASTED CARROTS, LEEKS AND …
Roast beef – the perfect Sunday lunch. What I like to do is start the beef on top of the stove and get some heat into it. This way I can render the fat down and caramelise the beef. Once it gets into the oven, it’s already ten yards in front.
From yummly.com


BEEFING UP YOUR CHRISTMAS DINNER: PERFECT SIDES FOR YOUR HOLIDAY …
Nov 25, 2024 Delicious recipe ideas for side dishes for roast beef Christmas dinner (and prime rib)! Includes different potato recipes, gravy, veggies, buns and more. ... I’m even going to …
From aprettylifeinthesuburbs.com


10 BEST LEEKS AND CARROTS BEEF RIBS RECIPES - YUMMLY
The Best Leeks And Carrots Beef Ribs Recipes on Yummly | Beef Ribs With Vegetables And Macaroni, Roast Rib Of Beef With Roasted Carrots, Leeks And Parsnips, Slow Cooker Smoky …
From yummly.com


NIGEL SLATER'S ALL-IN-ONE ROAST BEEF RIB - BBC
3.5kg/7lb 11oz rib of beef: 3.5kg/7lb 11oz rib of beef 8 large carrots , chopped into 3 : 8 large carrots, chopped into 3 8 large parsnips , sliced into thirds lengthways : 8 large parsnips ...
From bbc.co.uk


ROAST FORERIB OF BEEF | BEEF RECIPE | JAMIE OLIVER RECIPES
When the time’s up, reduce the temperature to 190°C/375°F/gas 5 for around 10 minutes, or until the beef is beautifully golden brown on the outside and pink in the middle – leave in for longer if you prefer your beef well done.
From jamieoliver.com


HEARTY POT ROAST WITH PARSNIPS | GOOD SEASONS
Heat oil in ovenproof Dutch oven or large deep skillet on medium heat. Add meat; cook until evenly browned on both sides. Remove from pan. Add onions to drippings in pan; cook 2 min. or until evenly browned, stirring occasionally.
From kraftheinz.com


Related Search