CLASSIC STANDING BEEF RIB ROAST
A standing rib roast is a very special treat and traditional holiday fare. Follow this simple recipe and you'll be sure to enjoy the results!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 2h55m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 551.1 calories, Carbohydrate 3.9 g, Cholesterol 142.4 mg, Fat 37.1 g, Fiber 0.1 g, Protein 45.2 g, SaturatedFat 15 g, Sodium 273 mg, Sugar 0.8 g
EASY STANDING RIB ROAST
The rub will form a crust of flavor for the meat.
Provided by SharoninTN
Categories Main Dish Recipes Roast Recipes
Time 1h50m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 1.7 g, Cholesterol 107.6 mg, Fat 32.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 12 g, Sodium 3605.1 mg
STANDING RIB ROAST
Provided by Food Network
Time 1h35m
Yield 12 to 14 servings
Number Of Ingredients 14
Steps:
- Using a sharp knife, make small slits in the fat. Remove the meat from the bone (or have your butcher do it for you, reserving the bone). Season well with salt and pepper. Squeeze over the juice of the lemon to prevent fat flare-ups. Tie the bones to the meat with butcher's twine. Place 2 to 3 cabbage leaves on the meat side of the roast. Tie the leaves on the roast with butcher's twine in several places to secure the leaves and prevent the meat from burning. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil spray. The coals should be moderately hot to hot. Sear the meat over intense heat on the bone side and the narrow sides for 1 or 2 minutes per side. Sear the meaty side (top) for about 3 minutes. When turning the meat, use tongs or other utensils to avoid piercing the meat more than necessary to keep as much moisture inside the roast as you can. Transfer the roast, bone-side down, to the cooler part of the grill. Cover the grill and cook for 25 minutes, then baste and turn the roast, cooking for another 15 minutes. Remove the cabbage leaves after about 40 to 45 minutes. Continue grilling, turning and basting occasionally with beer, for a total of 1 hour and 10 minutes to 1 hour and 20 minutes for rare. After 1 hour, begin checking the meat by inserting and instant-read thermometer into the thickest part of the meat, taking care not to insert the thermometer too close to a bone. When the thermometer registers 135 to 140 degrees F, remove the meat from the grill, and let rest for 5 to 10 minutes before carving.
- Heat the olive oil in a medium skillet over medium-high heat until bubbling and hot, about 1 minute. Remove from the heat and add the wine, salt, pepper, garlic, butter, parsley, mushrooms and demi-glace. Cook, stirring often, until the mushrooms are tender and the sauce is thick and reduced enough to coat the back of a spoon, 5 to 7 minutes. Yield: about 1 1/2 cups
STANDING RIB ROAST OF BEEF
Provided by Food Network
Yield 5 to 8 portions
Number Of Ingredients 7
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.
STANDING RIB ROAST
I served this last Christmas and my family has requested that this become the Christmas tradition. I served with Bacon-Topped Cheese Potatoes, Green Bean bundles, Salad & Yeast Rolls.
Provided by Rita P
Categories Meat
Time 2h55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all seasonings and rub over roast.
- Place roast fat side up in a large roasting pan, insert meat thermometer.
- Bake uncovered at 350 degrees until roast reaches desired doneness.
- Allow 23 to 25 minutes per pound for rare, 27 to 30 for medium, 32 to 35 for well done.
- Let stand for 10 to 15 minutes before carving.
- Pour pan juices into glass measuring cup, skim fat.
- Add boiling water and bouillon to pan and stir to remove brown bits, stir in reserved juice.
Nutrition Facts : Calories 1134.5, Fat 100, SaturatedFat 41.2, Cholesterol 244.9, Sodium 180.9, Carbohydrate 0.3, Fiber 0.2, Protein 54.7
STANDING RIB ROAST
Make and share this Standing Rib Roast recipe from Food.com.
Provided by Flora Underwood
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix seasoning thoroughtly.
- Mix sauce mixture thoroughly.
- Rub sauce mixture on roast and then pat on seasoning mixture.
- Bake roast for 4 to 5 hoursx at 200 or 250 degrees.
- Use meat thermometer.
- Medium rare.
Nutrition Facts : Calories 36.6, Fat 3.4, SaturatedFat 0.5, Sodium 42.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.5, Protein 0.1
STANDING RIB ROAST WITH PORCINI AND BACON SAUCE
Steps:
- With processor running, drop garlic through feed tube and chop finely. Scrape down bowl. Add thyme, oil, salt, and pepper; blend to paste. Pat roast dry with paper towels. Place roast, bone side down, in roasting pan. Cut several shallow slits in fat. Press some garlic paste into slits. Rub remaining garlic paste all over roast. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.)
- Position rack in bottom third of oven and preheat to 450°F. Roast beef 20 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve roasting pan with juices for Porcini and Bacon Sauce.
- Let roast stand at least 20 minutes and up to 1 hour. Serve roast with sauce, horseradish cream, and popovers.
STANDING RIB ROAST WITH TWO SAUCES
Satisfy everyone at the table with this beef rib roast. This Standing Rib Roast with Two Sauces offers beef rib roast sauce options for every palate. Serve up Standing Rib Roast with Two Sauces tonight!
Provided by My Food and Family
Categories Home
Time 2h45m
Yield 15 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Place meat, fat side up, in roasting pan. Press peppercorns and 2 tsp. thyme onto surface of meat. Bake 2 to 2-1/4 hours or until 135°F. Meanwhile, mix sour cream, horseradish and sugar until blended. Refrigerate until ready to serve.
- Remove meat from oven. Cover with foil; let stand 15 to 20 min. or until medium-rare doneness (145°F).
- Meanwhile, melt butter in large skillet on medium heat. Add onions; cook and stir 8 to 10 min. or until golden brown. Add mushrooms; cook and stir 6 min. or until tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 5 min. or until thickened, stirring constantly. Remove from heat; stir in mustard and remaining thyme.
- Slice meat. Serve with sauces.
Nutrition Facts : Calories 350, Fat 23 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 110 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 31 g
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