Best 3 Standing Beef Rib Roast Recipes
Indulge in the culinary masterpiece that is standing beef rib roast, a dish that exudes elegance and satisfaction with every succulent bite. This prime rib roast recipe is a true testament to the artistry of cooking, showcasing a tender and juicy center enveloped in a perfectly seasoned, golden-brown crust. Prepared with utmost care and attention to detail, our standing rib roast is roasted to perfection, ensuring a symphony of flavors that will tantalize your taste buds. Accompanying this exceptional main course are a medley of delectable recipes, including a rich and flavorful au jus that captures the essence of the roast, a zesty horseradish sauce that adds a touch of piquancy, and a classic Yorkshire pudding that elevates the entire meal to new heights. Get ready to embark on a culinary journey like no other, as we guide you through the steps of preparing this extraordinary standing beef rib roast and its accompaniments.
Here are our top 3 tried and tested recipes!
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.
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
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
Tips:
- To ensure even cooking, bring the beef rib roast to room temperature before roasting.
- Generously season the roast with salt and pepper to enhance its natural flavor.
- Sear the roast in a hot skillet to create a flavorful crust and lock in the juices.
- Slow-roast the beef rib roast at a low temperature to achieve tender and juicy meat.
- Baste the roast with its juices or a flavorful liquid every 30 minutes to keep it moist.
- Use a meat thermometer to monitor the internal temperature of the roast and ensure it reaches the desired doneness.
- Allow the roast to rest for 15-20 minutes before carving to redistribute the juices and enhance the flavor.
- Serve the standing beef rib roast with your favorite sides, such as mashed potatoes, roasted vegetables, or a creamy horseradish sauce.
Conclusion:
With careful preparation and attention to detail, you can create a stunning and flavorful standing beef rib roast that will impress your family and friends. Whether you prefer a rare, medium, or well-done roast, this versatile dish can be customized to suit your taste preferences. By following the tips and techniques outlined in this article, you can master the art of cooking a succulent and tender beef rib roast that is sure to become a centerpiece of your holiday or special occasion meals. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving more.
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