Best 3 Standing Rib Roast With Stout Mustard Jus Recipes
Welcome to a culinary journey that celebrates the majestic Standing Rib Roast, a prime cut renowned for its rich flavor and marbled texture. This exceptional dish, also known as Prime Rib, is a centerpiece of special occasions and holiday feasts. Our curated collection of recipes offers diverse culinary interpretations that showcase the versatility of this remarkable cut of beef. From classic preparations to innovative twists, each recipe promises a unique gastronomic experience.
embark on a traditional route with our "Classic Standing Rib Roast with Yorkshire Pudding," where the roast is seasoned with garlic, herbs, and a touch of mustard, then roasted to perfection. Indulge in the "Slow-Roasted Standing Rib Roast with Garlic and Rosemary," where time and low temperature coax out the meat's inherent flavors. For a zesty variation, try the "Standing Rib Roast with Stout-Mustard Jus," where a luscious sauce made from stout beer and mustard elevates the roast to new heights.
For those seeking a modern take, we present the "Standing Rib Roast with Chimichurri Sauce," a vibrant blend of herbs, garlic, and olive oil that adds a Latin flair to the dish. The "Asian-Inspired Standing Rib Roast with Ginger-Soy Glaze" offers an exotic twist, where ginger, soy sauce, and honey create a harmonious glaze that complements the richness of the beef. And for a truly indulgent experience, indulge in the "Standing Rib Roast with Truffle Butter," where the earthy aroma of truffles elevates the roast to a luxurious masterpiece.
No matter your preference, our comprehensive guide to Standing Rib Roast recipes ensures that you'll find the perfect dish to tantalize your taste buds and create lasting memories at your next special gathering.
STANDING RIB ROAST
Provided by Anne Burrell
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
- Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
- Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
- Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.
- Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.
STOUT MUSTARD
Steps:
- Mix 2 tablespoons stout beer, 1/4 cup each whole-grain and dijon mustard, 1/2 minced small shallot and 2 teaspoons brown sugar.
RIB ROAST WITH THYME-MUSTARD JUS
Categories Beef Mustard Roast Dinner Fall Winter Thyme Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 6 servings
Number Of Ingredients 4
Steps:
- Mix mustard and 2 teaspoons thyme in small bowl. Place beef in heavy large roasting pan. Coat beef with mustard mixture. Cover; let stand 1 1/2 hours at room temperature or refrigerate overnight.
- Preheat oven to 375°F. Scrape off marinade from beef; reserve marinade. Roast beef 1 hour. Brush reserved marinade over beef. Roast until thermometer inserted into center of beef registers 120°F, about 10 minutes longer. Transfer beef to cutting board. Tent with foil to keep warm.
- Pour pan juices into 1-cup glass measuring cup. Spoon fat off top of pan juices. Return juices to pan. Place pan atop burners on medium-high heat. Add wine and 1/2 cup water. Boil until juices are reduced to 1/2 cup, scraping up any browned bits. Stir in remaining 1 teaspoon thyme.
- Cut beef into 1/2-inch-thick slices. Sprinkle with salt and pepper. Serve beef with reduced juices.
Tips:
- Use a high-quality standing rib roast. Look for a roast that is well-marbled and has a good amount of fat. This will help to keep the roast moist and flavorful as it cooks.
- Season the roast generously with salt and pepper. You can also add other spices and herbs, such as garlic, thyme, or rosemary.
- Sear the roast in a hot skillet or roasting pan before roasting. This will help to create a flavorful crust and seal in the juices.
- Roast the beef at a low temperature for a long period of time. This will help to cook the roast evenly and prevent it from becoming dry.
- Let the roast rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat.
- Serve the roast with a flavorful sauce, such as the stout mustard jus recipe included in this article.
Conclusion:
Standing rib roast is a classic holiday dish that is sure to impress your guests. By following the tips in this article, you can cook a perfect standing rib roast that is moist, flavorful, and delicious. So next time you're looking for a special occasion meal, give standing rib roast a try.
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