STANDING BEEF ROLLED RIB ROAST
This is so moist and flavorful and our family has this ever Easter, Thanksgiving and Christmas (thats when these roasts are usually on sale) IF you have any leftover its fantastic on a sandwich or used for open face roast beef sandwiches the next day but that is a big IF
Provided by Heather Reynolds in
Categories Roast Beef
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Take your roast out of the fridge and let it sit for an hour or 2 to come down to room temperature. This will help the fibers in the meat relax and is key to a tender moist end result.
- Preheat oven to 450 degrees.
- Pat the roast dry with paper towels to get off extra moisture.
- Mix butter, mustard, horseradish and garlic together then smear all over your roast. It will be a little thick and goopy but it gives it great flavor.
- Place the roast FAT SIDE UP and or bone side down (so the fat juices will run down into the meat while cooking) into a shallow baking pan. I use a cooling rack placed into the pan then put the roast on top of that so that the roast is up off the bottom of the pan.
- Don't add water or cover the roast and once the roast is in the oven try not to open the door unless you absolutely have to.
- Insert a meat thermometer and place into the preheated oven.
- Cook uncovered for 15 minutes then reduce the temperature to 325 degrees.
- Cook until the meat thermometer reaches 135 degrees for medium rare.
- Remove from oven, place meat on cutting board and place foil over the roast. DONT CUT INTO THE MEAT!and dont take the thermometer out or it will release juices and you will ruin your tasty expensive dinner.
- Let it sit for at least 15 minutes under the foil. The temperate of the roast will continue to rise and cook the roast. I have let mine sit for 45 minutes before while i am finishing up the rest of the meal and it comes out perfect.
- IF YOU WANT AU JUS SAUCE then just pour the drippings into a glass measureing cup wait for the fat to rise to the surface and skim the fat off.
- Place the same roasting pan over the top of the stove and add 2 cups of water or beef broth.
- Bring to a boil while scrapping the bottom of the pan to get all the good crusty bits off the bottom of the pan.
- Stir in the pan drippings from the glass measuring cup and stir until bubbly.
- Taste and add salt/ pepper or beef bouillon granules if needed for added flavor.
- Serve this over sliced roast.
Nutrition Facts : Calories 867.4, Fat 70.8, SaturatedFat 29.7, Cholesterol 215.8, Sodium 257.9, Carbohydrate 0.8, Fiber 0.2, Sugar 0.3, Protein 53.2
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The Yellow Production
[email protected]I'm not a big fan of beef, but this recipe changed my mind. The meat was so flavorful and juicy.
Nadia Duran
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The meat is fall-off-the-bone tender.
Samir Lamsal
[email protected]I made this recipe for my in-laws and they raved about it. It's definitely a winner!
Ahad Khan
[email protected]This recipe is easy to follow and the end result is delicious. I highly recommend it.
Sitiveni Kolinio
[email protected]I've tried this recipe a few times and it's always been a hit. My family loves it!
Mr. God
[email protected]I'm not sure what went wrong, but my roast didn't turn out as good as I hoped.
Nora tantawy
[email protected]This recipe is a bit expensive, but it's worth it for a special occasion.
Mochi IskindaDum
[email protected]I would definitely make this recipe again. It's a keeper!
Bai osman Kanu
[email protected]This recipe is perfect for a special occasion. It's sure to impress your guests.
Thelma Gbollie
[email protected]I'm not a big fan of beef, but this recipe changed my mind. The meat was so tender and flavorful.
Nickola Parney
[email protected]This recipe was too complicated for me. I ended up burning the roast.
Josh Morgan
[email protected]The meat was a little dry, but the flavor was still good.
Salimah Abubakar
[email protected]This was my first time making a standing beef rolled rib roast, and it turned out great! Thanks for the easy-to-follow recipe.
saifullah
[email protected]I love that this recipe uses simple ingredients. I always have them on hand, so I can make this dish anytime.
Lukley Lukes
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive meal.
Samson Msewa
[email protected]I've made this recipe several times and it's always a hit. The meat is always cooked to perfection and the flavors are amazing.
Scott Burdick
[email protected]This rolled rib roast was a showstopper at my holiday dinner! The meat was so tender and juicy, and the flavor was out of this world. I followed the recipe exactly and it turned out perfectly.