ROSEMARY-SALTED STANDING RIB ROAST
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Remove the beef from the refrigerator about 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425 degrees F. Using a paring knife, make deep slits all over the roast and between each of the ribs; insert a garlic sliver into each slit and poke it just beneath the surface. Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife). Combine with the olive oil and rub all over the roast.
- Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until an instant-read thermometer inserted into the thickest part registers 120 degrees F for medium rare, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving.
BEEF RIB ROAST WITH GARLIC AND ROSEMARY
A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don't be intimidated. It's still a roast, after all, and that means it's easy to cook.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Entertaining Winter Roast Dinner Beef Beef Rib Garlic Rosemary
Yield 8 servings
Number Of Ingredients 4
Steps:
- Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
- Let roast stand at room temperature 1 hour.
- Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
- Do Ahead
- Beef can be marinated 1 day ahead.
BONELESS GARLIC AND ROSEMARY RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE
Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.
Provided by USA WEEKEND columnist Jean Carper
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Adjust oven rack to center position and heat oven to 250 degrees F.
- Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
- Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
- Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
- Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 6 g, Cholesterol 98.6 mg, Fat 17.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 6.1 g, Sodium 1151.2 mg, Sugar 0.3 g
ROSEMARY-AND-PEPPER STANDING RIB ROAST WITH TWO-MUSHROOM PAN SAUCE
Steps:
- Place rib roast, fat side up, in heavy roasting pan. Mix 4 teaspoons crushed rosemary, salt, and pepper in small bowl. Stir in 1/2 cup oil. Rub mixture all over roast. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 45 minutes before roasting.
- Combine 2 cups boiling water and porcini; let soak until mushrooms soften, about 20 minutes. Strain soaking liquid through fine strainer set over measuring cup; reserve porcini. If needed, add enough water to soaking liquid to measure 1 cup. Coarsely chop porcini.
- Melt 2 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat. Add fresh mushrooms; sauté until browned, about 6 minutes. Add porcini and garlic; stir 1 minute. Remove from heat. Combine flour, remaining 2 tablespoons butter, and remaining 2 1/2 teaspoons crushed rosemary in small bowl; mash with fork to smooth paste. DO AHEAD Porcini soaking liquid, mushroom mixture, and flour-butter mixture can be made 1 day ahead. Cover separately; chill.
- Place rack in bottom third of oven and preheat to 350°F. Cook roast until instant-read thermometer inserted straight down into top center of roast registers 125°F to 130°F for medium-rare, about 2 hours 30 minutes.
- Transfer roast to platter; cover loosely with foil and let rest 35 to 40 minutes. Skim any fat from top of pan juices (there will be a small amount of pan drippings); reserve juices in pan.
- Set roasting pan atop 2 burners over medium-high heat. Add reserved 1 cup porcini soaking liquid, broth, and wine; bring to boil, scraping up any browned bits. Add mushroom mixture, then butter-flour mixture; whisk constantly over medium-high heat until sauce thickens, about 2 minutes. Season sauce to taste with salt and pepper.
- Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.
ROSEMARY RIB ROAST
This recipe for rosemary crusted beef rib roast with horseradish cream will brighten any Thanksgiving dinner table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place beef on rack in shallow roasting pan. In small bowl, mix garlic, salt, pepper, rosemary and oil; rub mixture over roast. Let stand at room temperature 30 minutes.
- Heat oven to 450°F. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone. Place pan on lower oven rack. Roast uncovered 45 minutes. Reduce oven temperature to 350°F. Roast 45 to 50 minutes longer or until of desired doneness (140°F for medium-rare, 155°F for medium). Cover loosely with foil; let stand 15 minutes.
- In small bowl, mix sour cream, lemon juice and horseradish. Carve beef; serve with horseradish sauce.
Nutrition Facts : Calories 630, Carbohydrate 3 g, Fat 1 1/2, Fiber 0 g, Protein 91 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 730 mg
ROSEMARY AND PEPPER BEEF RIB ROAST WITH PORCINI JUS
Plan ahead, this recipe calls for marinating the rib roast overnight. A spice grinder or blender can be used to grind up the mushrooms.
Provided by threeovens
Categories Roast Beef
Time 4h30m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Combine the rosemary, 3 tablespoons black pepper and the vegetable oil; rub all over the roast, cover and refrigerate overnight.
- Place a large roasting pan in the center of the oven and preheat to 375 degrees F; let the roast stand at room temperature for 30 minutes.
- Season the roast with salt and put in the hot roasting pan, fat side down, to sear; roast for 30 minutes.
- Turn the roast over, reduce heat to 350, and roast, turning the pan several times in the oven, until a meat thermometer registers 125 degrees F, about 3 hours.
- Transfer to a carving board and let rest at least 20 minutes before carving.
- Meanwhile, in a saucepan, melt the butter over medium heat, add the shallots and garlic and cook until lightly browned, about 5 minutes; add wine and boil 2 minutes.
- Add stock, vinegar, and thyme; bring to a boil, reduce heat, and simmer until reduced to about 2 1/2 cups, about 20 minutes.
- Strain the sauce, then return it to the saucepan; swhisk in the porcini powder and simmer for 1 minutes.
- Cover, remove from the heat and let stand for 5 minutes; season with salt and pepper.
- Carve the roast and serve with the porcini mushroom jus.
Nutrition Facts : Calories 79.3, Fat 6.6, SaturatedFat 2.4, Cholesterol 7.6, Sodium 299.3, Carbohydrate 3.6, Fiber 0.8, Sugar 0.1, Protein 1.4
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
ROSEMARY-AND-PEPPER STANDING RIB ROAST WITH TWO-MUSHROOM PAN SAU
Simply incredible! Made this last Christmas and everyone raved! This version of Rib Roast gets a spice rub and a rich, earthy sauce. Made one change which was to use fresh rosemary instead of dried.I drained off some of the fat in the pan and used the fond stuck to the bottom to start the sauce. Much of this dish can be made ahead. Prep time does not include rub time. Adapted from Bon Appetit, December 2006. Hope you enjoy! BTW...there is so much fresh rosemary growing along the strip malls etc... where I live, I NEVER buy it anymore at the store. Yet one more way to save some money!
Provided by Scoutie
Categories < 4 Hours
Time 3h40m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Place rib roast, fat side up, in heavy roasting pan. Mix 4 teaspoons crushed rosemary, salt, and pepper in small bowl. Stir in 1/2 cup oil. Rub mixture all over roast.
- DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 45 minutes before roasting.
- Combine 2 cups boiling water and porcini; let soak until mushrooms soften, about 20 minutes. Strain soaking liquid through fine strainer set over measuring cup; reserve porcini. If needed, add enough water to soaking liquid to measure 1 cup. Coarsely chop porcini.
- Melt 2 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat. Add fresh mushrooms; sauté until browned, about 6 minutes. Add porcini and garlic; stir 1 minute. Remove from heat.
- Combine flour, remaining 2 tablespoons butter, and remaining 2 1/2 teaspoons crushed rosemary in small bowl; mash with fork to smooth paste.
- DO AHEAD Porcini soaking liquid, mushroom mixture, and flour-butter mixture can be made 1 day ahead. Cover separately; chill.
- Place rack in bottom third of oven and preheat to 350°F Cook roast until instant-read thermometer inserted straight down into top center of roast registers 125°F to 130°F for medium-rare, about 2 hours 30 minutes.
- Transfer roast to platter; cover loosely with foil and let rest 35 to 40 minutes.
- Skim any fat from top of pan juices (there will be a small amount of pan drippings); reserve juices in pan.
- Set roasting pan atop 2 burners over medium-high heat. Add reserved 1 cup porcini soaking liquid, broth, and wine; bring to boil, scraping up any browned bits.
- Add mushroom mixture, then butter-flour mixture; whisk constantly over medium-high heat until sauce thickens, about 2 minutes. Season sauce to taste with salt and pepper.
- Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.
Nutrition Facts : Calories 226, Fat 19.6, SaturatedFat 5.6, Cholesterol 15.3, Sodium 929, Carbohydrate 8.6, Fiber 1.6, Sugar 1, Protein 2.1
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- Place rib roast, fat side up, in heavy roasting pan. Mix 4 teaspoons crushed rosemary, salt, and pepper in small bowl. Stir in 1/2 cup oil. Rub mixture all over roast. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 45 minutes before roasting.
- Combine 2 cups boiling water and porcini; let soak until mushrooms soften, about 20 minutes. Strain soaking liquid through fine strainer set over measuring cup; reserve porcini. If needed, add enough water to soaking liquid to measure 1 cup. Coarsely chop porcini.
- Melt 2 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat. Add fresh mushrooms; sauté until browned, about 6 minutes. Add porcini and garlic; stir 1 minute. Remove from heat. Combine flour, remaining 2 tablespoons butter, and remaining 2 1/2 teaspoons crushed rosemary in small bowl; mash with fork to smooth paste. DO AHEAD Porcini soaking liquid, mushroom mixture, and flour-butter mixture can be made 1 day ahead. Cover separately; chill.
- Place rack in bottom third of oven and preheat to 350°F. Cook roast until instant-read thermometer inserted straight down into top center of roast registers 125°F to 130°F for medium-rare, about 2 hours 30 minutes.
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