Standing Rib Roast Recipe 455

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.

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.

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:

• 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.

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 the oven to 450 degrees F.
• Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.
• Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.
• If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.