Roast Rib Of Beef Recipes

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 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.

ROAST PRIME RIB OF BEEF

Steps:

• Have your butcher trim the short ribs from the roast. Place the meat in a dish and let it come to room temperature. Rub all sides with salt and pepper.
• Place the meat on a rack in a shallow roasting pan.
• Roast in a preheated 450 degree F oven for 25 minutes.
• Reduce the heat to 325 degree F and roast 2 hours longer for medium-rare. Transfer the roast to a heated platter.
• Cover loosely and let stand for 15 minutes before carving.
• For the Au Jus: Spoon off any excess fat from the roasting pan.
• Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding.
• Pour the beef broth into the roasting pan.
• Bring to a simmer over moderately high heat, scraping up any brown bits clinging to the bottom and sides of the pan.
• Season with salt and pepper.
• Strain the roasting juices into a heated sauce boat and serve with the roast.

BEEF RIB ROAST

Steps:

• Place roast, fat side up, on a rack in a shallow roasting pan. Rub with garlic, salt and pepper; top with onion and bacon., Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer to warm serving platter. Let stand for 10-15 minutes before slicing.

ROAST PRIME RIBS OF BEEF

Steps:

• Preheat the oven to 325°F. Rub the exposed ends of the roast with oil and a sprinkling of salt. Arrange the roast rib side down in a roasting pan and set in the lower third of the preheated oven. After 1/2 hour, baste the ends of the roast with accumulated fat, strew the carrots and onions into the pan, and baste with the fat. Continue roasting, basting again once or twice, to a meat-thermometer reading of 125° to 130°F at the large end.
• Remove the roast. Spoon fat out of the roasting pan. Stir in the thyme and tomatoes, scraping up coagulated roasting juices. Blend in the broth and boil several minutes to concentrate flavor. Correct seasoning, and strain into a warm sauceboat.
• 5 ribs, 12 lbs / serves 12 to 16 / roasts about 3 hours at 325°F
• 4 ribs, 9 1/2 lbs / serves 9 to 12 / roasts about 2 hours and 20 minutes at 325°F
• 3 ribs, 8 lbs, serves 6 to 8 / roasts about 2 hours at 325°F
• 2 ribs, 4 1/2 lbs / serves 5 to 6 / roasts 15 minutes at 450°F, 45 minutes at 325°F
• Rare, 120°F, 12 to 13 minutes per pound
• Medium rare, 125° to 130°F, about 15 minutes per pound
• Medium, 140°F, 17 to 20 minutes per pound