Secret Standing Rib Roast 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

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.

EASY STANDING RIB ROAST

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
• Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
• Let rib roast stand for 10 to 20 minutes before carving.

STANDING RIB ROAST

Steps:

• Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
• Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
• Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.

REVERSE-SEAR PRIME RIB ROAST

Steps:

• Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
• Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
• Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
• Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
• Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.

STANDING RIB ROAST

Steps:

• Preheat oven to 325°. In a small bowl, mix the first 5 ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture., Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving., Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan. Skim fat. Add beef stock to drippings; bring to a boil. Serve with roast.

SECRET STANDING RIB ROAST

Steps:

• Preheat oven to 450 degrees F.
• In a small bowl, combine cayenne, rosemary, garlic, and enough oil to form a paste; rub paste into meat, then generously salt.
• In a roasting pan, toss the onions, carrots, celery, and mushrooms with a little olive oil to coat, and salt to taste; add the wine and half of the chicken stock, and the bay leaves.
• Place the roast on top of the vegetables, bones down and fatty side up.
• Put in oven until nicely browned, about 25 to 30 minutes.
• Reduce heat to 350 degrees F and roast until the meat registers 125 degrees F (medium rare), about 1 3/4 to 2 hours, or to desired doneness.
• Occasionally during cooking you can baste the meat with the pan juices; if the pan gets too dry add the remainder of the chicken stock.
• Remove from oven and let rest 15 to 20 minutes before carving.
• Taste the vegetables and season as necessary.

STANDING RIB ROAST

Steps:

• Using a sharp knife, make small slits in the fat. Remove the meat from the bone (or have your butcher do it for you, reserving the bone). Season well with salt and pepper. Squeeze over the juice of the lemon to prevent fat flare-ups. Tie the bones to the meat with butcher's twine. Place 2 to 3 cabbage leaves on the meat side of the roast. Tie the leaves on the roast with butcher's twine in several places to secure the leaves and prevent the meat from burning. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil spray. The coals should be moderately hot to hot. Sear the meat over intense heat on the bone side and the narrow sides for 1 or 2 minutes per side. Sear the meaty side (top) for about 3 minutes. When turning the meat, use tongs or other utensils to avoid piercing the meat more than necessary to keep as much moisture inside the roast as you can. Transfer the roast, bone-side down, to the cooler part of the grill. Cover the grill and cook for 25 minutes, then baste and turn the roast, cooking for another 15 minutes. Remove the cabbage leaves after about 40 to 45 minutes. Continue grilling, turning and basting occasionally with beer, for a total of 1 hour and 10 minutes to 1 hour and 20 minutes for rare. After 1 hour, begin checking the meat by inserting and instant-read thermometer into the thickest part of the meat, taking care not to insert the thermometer too close to a bone. When the thermometer registers 135 to 140 degrees F, remove the meat from the grill, and let rest for 5 to 10 minutes before carving.
• Heat the olive oil in a medium skillet over medium-high heat until bubbling and hot, about 1 minute. Remove from the heat and add the wine, salt, pepper, garlic, butter, parsley, mushrooms and demi-glace. Cook, stirring often, until the mushrooms are tender and the sauce is thick and reduced enough to coat the back of a spoon, 5 to 7 minutes. Yield: about 1 1/2 cups

HOLIDAY STANDING RIB ROAST

Steps:

• Remove roast from the refrigerator 30 minutes before you want to start cooking.
• Preheat the oven to 200 degrees F (95 degrees C).
• Mix pepper, salt, brown sugar, oregano, and paprika together in a small bowl until well combined. Rub seasoning mix all over the roast to completely cover it. Transfer to a roasting pan.
• Roast in the preheated oven for 3 hours (45 minutes per pound), until the internal temperature reads exactly 125 degrees F (52 degrees C). Remove from the oven and cover with aluminum foil. Let rest for 15 minutes.
• Increase the oven temperature to 550 degrees F (288 degrees C).
• Remove foil and put the roast back in the oven until the crust gets crispy, 6 to 8 minutes. Cut and serve immediately.

STANDING RIB ROAST

Steps:

• Tie roast to ribs with butcher's string. Leave in a refrigerator, uncovered, for 8 hours or overnight to dry.
• Remove roast from the refrigerator 4 to 6 hours prior to roasting.
• Preheat the oven to 225 degrees F (110 degrees C).
• Place a layer of onion and celery in the bottom of a roasting pan. Generously coat all sides of the roast with spice rub and place on top of onion and celery in the roasting pan with ribs down. Insert an oven-safe thermometer into the center of the roast.
• Roast on the lower rack of the preheated oven until the internal temperature reaches 125 degrees F (52 degrees C), about 1 hour and 40 minutes. Raise the oven temperature to 500 degrees F (260 degrees C) and roast for 20 more minutes.
• Remove roast to a cutting board and tent with foil until the internal temperature reaches 135 to 140 degrees F (54 to 60 degrees C) for medium-rare, 30 to 45 minutes.
• Meanwhile, remove onion and celery and place in a saucepan. Drain off fat from the roasting pan, reserving 1 to 2 tablespoons. Deglaze the roasting pan with wine, scraping up browned bits from the bottom with a wooden spoon; transfer to the saucepan. Add beef stock and beef base. Let simmer to reduce by 1/3 until slightly thickened. Remove onions and celery from saucepan and keep hot. Serve with roast.

STANDING RIB ROAST

Steps:

• Combine lemon pepper, paprika, garlic salt,rosemary and cayenne pepper; rub over roast.
• Place roast with fat side up in a large roasting pan.
• Insert a meat thermometer.
• Bake, uncovered, at 325 degrees until roast reaches desired doneness.
• Allow 23-25 minutes per pound for rare (140 degrees on thermometer), 27-30 minutes for medium (160 degrees on thermometer) and 32-35 min.
• for well-done (170 degrees on thermometer) Remove to serving platter and keep warm.
• Let stand 15 minutes before carving.
• Au Jus: Pour meat juices from roasting pan into a glass measuring cup, skim off fat.
• Add boiling water and bouillon to roasting pan and stir and scrape the bottom of the pan to remove drippings.
• Stir in the meat drippings.
• Serve on the side with the roast.

STANDING RIB ROAST

Steps:

• Place roast fat side up on rack in roasting pan.
• Mix spices, and rub into roast.
• Bake uncovered at 325F degrees for 2 1/2 hours for medium.
• Remove from oven and let stand for 15 minutes.
• Carve into slices.

UNATTENDED RIB ROAST

Steps:

• At noon, preheat oven to 375 degrees.
• Season roast with salt and pepper.
• Put roast in preheated oven, uncovered.
• After 1 hour, turn oven off and DO NOT OPEN THE DOOR.
• Thirty to Forty minutes before serving, turn oven on again to 375 degrees.
• Roast will be medium-rare in center and well done around the edges.