Rosemary And Pepper Standing Rib Roast With Two Mushroom Pan Sauce Recipes

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ROSEMARY-AND-PEPPER STANDING RIB ROAST WITH TWO-MUSHROOM PAN SAUCE



Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce image

Categories     Beef     Garlic     Mushroom     Roast     Christmas     New Year's Eve     Rosemary     Beef Rib     Red Wine     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

1 well-trimmed 8- to 9-pound rib roast (with 4 bones)
6 1/2 teaspoons crushed dried rosemary, divided
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
1/2 cup plus 2 tablespoons olive oil
2 cups boiling water
1 1/2 ounces dried porcini mushrooms
4 tablespoons (1/2 stick) butter, room temperature, divided
10 ounces fresh button mushrooms, cut into 1/4-inch-thick slices
4 garlic cloves, minced
2 tablespoons all purpose flour
1 1/2 cups low-salt beef broth
3/4 cup dry red wine
2 bunches fresh rosemary (for garnish)

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.

STANDING RIB ROAST



Standing Rib Roast image

Provided by Anne Burrell

Time 3h20m

Yield 8 servings

Number Of Ingredients 13

1/2 teaspoon cayenne pepper
1/2 bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
Extra-virgin olive oil
1 (8 to 8 1/2-pound) bone-in standing rib roast
Kosher salt
1 onion, cut into 1/2-inch dice
1 pound baby carrots, tops trimmed
3 ribs celery, cut into 1/2-inch dice
1 pound cremini mushrooms, stems removed and quartered
1 cup red wine
2 cups rich chicken stock
2 bay leaves

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.

ROSEMARY-SALTED STANDING RIB ROAST



Rosemary-Salted Standing Rib Roast image

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 7

1 4-rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher
3 cloves garlic, thinly sliced
Kosher salt
1 tablespoon black peppercorns
3 sprigs rosemary, leaves stripped (about 1/3 cup leaves)
2 bay leaves
3 tablespoons extra-virgin olive oil

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.

SAVORY STANDING RIB ROAST



Savory Standing Rib Roast image

Savory standing rib roast - perfect for your holiday feast.

Provided by Gord Lemire

Categories     Main Dish Recipes     Roast Recipes

Time 4h40m

Yield 12

Number Of Ingredients 10

1 (4 pound) standing beef rib roast
1 pinch seasoned salt (such as Hy's®)
¼ cup olive oil
3 teaspoons coarsely ground black pepper
3 teaspoons ground rosemary
4 stalks celery, roughly chopped, or to taste
4 carrots, roughly chopped, or to taste
1 onion, roughly chopped
1 cup milk
2 tablespoons all-purpose flour

Steps:

  • Rub roast with seasoned salt and let sit for 30 minutes.
  • Meanwhile, mix olive oil, black pepper, and rosemary together in a bowl. Rub roast with mixture. Let sit for 1 hour.
  • Heat a skillet over medium-high heat. Brown roast on all sides in the hot skillet, 10 to 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place celery, carrots, and onion in a large, shallow baking pan and cover with water. Place roast on top, bone side-down.
  • Bake in the preheated oven until slightly pink in the center, about 2 hours, or to desired doneness. Remove roast from the pan, cover, and let rest for 30 minutes. Remove vegetables from the pan.
  • Place the pan on the stovetop over medium to high heat to make the gravy and bring to a simmer. Stir in milk. Sprinkle in flour for desired thickness and cook until gravy has thickened. Serve with roast.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 6.9 g, Cholesterol 56.6 mg, Fat 23.1 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 8.1 g, Sodium 97.6 mg, Sugar 3.1 g

PRIME RIB ROAST WITH ROSEMARY AND GARLIC



Prime Rib Roast With Rosemary and Garlic image

This is flavorful and impressive for a holiday dinner or entertaining guests. It takes a little time to prep but isn't difficult, and once in the oven it is no-fuss whatsoever; relax and enjoy hanging out with your guests! I clipped it out of USA Weekend magazine a few years ago and have prepared it to rave reviews for family gatherings. It smells amazing while it cooks and the flavor is well worth waiting for.

Provided by Park Rangerette

Categories     Roast Beef

Time 2h50m

Yield 8-10 slices, 8-10 serving(s)

Number Of Ingredients 11

5 lbs boneless rib-eye roast, leave at room temp. 2 hrs. before cooking
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper
8 large garlic cloves, minced
2 tablespoons rosemary, minced
20 ounces baby portabella mushrooms, sliced (2 10-oz. packages)
1 cup chicken broth
3/4 cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch, dissolved in 2 tsp. water

Steps:

  • Heat oven to 250 degrees and heat a large skillet over medium-high heat. Rub roast on all sides with oil, salt & pepper. Add roast to hot skillet & brown on all sides, about 10 minutes. Transfer roast to a plate. When cool enough to handle, rub garlic & rosemary all over.
  • Meanwhile, pour off all but 2 T of the beef drippings. Add mushrooms & saute' until well browned, about 8 minutes. Mix broth, wine & mustard; add to mushrooms & simmer to blend flavors & reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl & set aside.
  • Set a wire rack over the skillet, set roast on rack (or use a regular roasting pan with a V-rack). Slow roast in oven 2-1/2 to 3 hours until meat reaches an internal temp of 135 degrees for medium-rare or 140 degrees for medium.
  • Transfer roast to cutting board and 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 simmer until sauce thickens slightly, about a minute. Carve meat & serve with the sauce.

Nutrition Facts : Calories 861.1, Fat 66.4, SaturatedFat 26.1, Cholesterol 192.8, Sodium 1153.9, Carbohydrate 7, Fiber 1.7, Sugar 1.6, Protein 52.5

ROSEMARY AND PEPPER BEEF RIB ROAST WITH PORCINI JUS



Rosemary and Pepper Beef Rib Roast With Porcini Jus image

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

1/4 cup fresh rosemary, coarsely chopped
3 tablespoons fresh ground black pepper
3 tablespoons vegetable oil
14 lbs standing rib roast (6 ribs)
kosher salt
3 tablespoons unsalted butter
1 shallot, minced
2 garlic cloves, sliced thin
1/4 cup dry red wine
1 quart beef stock or 1 quart beef broth
1/4 cup sherry wine vinegar
4 fresh thyme sprigs
1 ounce dried porcini mushrooms, ground to a powder (1 cup)

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 ROSEMARY-THYME CRUST



Standing Rib Roast with Rosemary-Thyme Crust image

Categories     Beef     Roast     Christmas     Rosemary     Fall     Winter     Thyme     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1 9- to 9 1/2-pound standing beef rib roast (about 4 ribs), all but thin layer of fat trimmed
1/4 cup Dijon mustard
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
32 fresh baby carrots, green tops trimmed to 1 inch, peeled
16 large shallots, peeled
3 tablespoons butter
3 tablespoons all purpose flour
3 1/2 cups Zinfandel Beef Stock

Steps:

  • Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over beef. Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Position rack just below center of oven and preheat to 450°F. Roast beef uncovered 15 minutes. Reduce oven temperature to 325°F. Roast beef 1 hour 30 minutes. Remove from oven. Spoon off all but 2 tablespoons drippings. Add carrots and shallots to pan. Turn vegetables to coat with drippings; sprinkle with salt and pepper. Roast beef and vegetables until thermometer inserted into center of beef registers 125°F for medium-rare, stirring vegetables occasionally, about 55 minutes longer. Transfer beef and vegetables to platter; tent loosely with foil to keep warm.
  • Discard drippings from roasting pan. Place pan over 2 burners on stove top over medium heat. Add butter to pan and melt. Add flour; whisk until smooth and just beginning to color, about 5 minutes. Whisk in stock. Boil until sauce thickens slightly, whisking often, about 10 minutes. Season sauce to taste with salt and pepper. Serve beef with vegetables and sauce.

BONELESS GARLIC AND ROSEMARY RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE



Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce image

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

1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
½ teaspoon minced fresh rosemary for the sauce
2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
1 cup chicken broth
¾ cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch dissolved in
2 teaspoons water

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 RIB ROAST



Rosemary Rib Roast image

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

1 beef prime rib roast (7 to 9 lb), trimmed of fat
6 cloves garlic, finely chopped
2 teaspoons salt
2 teaspoons pepper
1 teaspoon dried rosemary leaves, crushed
2 tablespoons olive oil
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons prepared horseradish

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

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