Standing Rib Roast With Pate Recipes

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.

STANDING RIB ROAST

Steps:

• Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down.
• Brush the meat with oil to keep it moist and from sticking to the grates. Sprinkle generously with salt and pepper and the dried herbs. Make slits in the meat with a sharp knife and insert the garlic cloves.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees F.
• Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
• Let the meat rest before carving.

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.

PRIME RIB ROAST WITH PATE

Steps:

• Preheat over to very hot- 475F- gas mark 9.
• Place the bacon in a dry, fry pan and cook gently until it is beginning to soften.
• Add chopped onion and mushroom.
• Continue to cook for 3 minutes, or so, stirring all the while.
• Transfer to a bowl and mix in the breadcrumbs, pate, parsley, oregano and egg.
• Season to taste with salt and freshly ground black pepper.
• Cut a slit from the side, between he rib bones and the meat to form a pocket.
• Spoon the pate mixture into the pocket.
• Secure the meat firmly with thick kitchen string to help hold its shape and keep the dressing mixture from falling out.
• Place the meat in a shallow baking pan, fat-side-up- the bones form a natural rack.
• Bake for 15 minutes.
• After 15 minutes, reduce the heat to moderate 350F (gas mark 4).
• Bake for a further 1-1/2 hour, for rare, up to 2 hours for medium, or until cooked according to your taste.
• Remove from oven and allow the meat to rest for 15 minutes prior to carving, to allow the juices to be reabsorbed.
• Remove the string, cut the meat into slices, allowing 1 bone per person.
• BASIC GRAVY: Discard all but 2 tbsp.
• of the pan juices.
• Heat the pan over the stove.
• Stir in 2 tbsp plain flour and cook until brown.
• Gradually add 1-1/4 cups beef or chicken stock, 2 tsp Worcestershire sauce and 2 tbsp red or white wine.
• Stir until the mixture boils and thickens, then simmer for 2 minutes.
• Season with salt and pepper to taste.
• Yield about 1-1/2 cups.

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.

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.

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.

STANDING RIB ROAST WITH ROASTED GARLIC HERB BUTTER

Steps:

• Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
• On a doubled square of aluminum foil, place the garlic cloves, thyme, rosemary, and oregano. Drizzle the olive oil over the ingredients. Wrap the foil tight and place over the void side of the grill. Cook the foil pouch for 45 minutes at 250°F.
• Remove the pouch from the cooker and open the foil. After cooling slightly, squeeze the garlic cloves from the husks into a small bowl. Mash the garlic and cooked herbs together, forming a paste. Stir in the softened butter and mix well. Spoon the mixture onto a sheet of plastic wrap and roll it into a small log. Refrigerate until firm, about 30 minutes, or up to 2 weeks.
• Cut small slits every 3/4 inch onto the top (the opposite side from the bones) of the rib roast. Slice the chilled garlic herb butter into pats and insert one into each slit, using the entire amount of butter. Season the rib roast evenly with the salt and pepper.
• Place the rib roast on the void side of the grill with the bone side down and cook over indirect heat for 2 to 3 hours, or until the internal temperature reaches 120 to 125°F for rare, 130 to 135°F for medium rare, or 140 to 145°F for medium. Let the roast rest under tented foil for 20 minutes and then slice between each bone into thick steaks.
• Cooking Method
• Indirect heat
• Suggested Wood
• Hickory, Oak

STANDING RIB ROAST WITH PATE

Steps:

• Place bacon in a frying pan.
• Heat gently until beginning to soften.
• Add onion and mushrooms.
• Cook, stirring, for about 3 minutes.
• Season to taste.
• Transfer to a bowl.
• Mix in pate, breadcrumbs, parsley, herbs and egg.
• Preheat oven to 450F.
• Cut a pocket in the meat along the rib bones and outer layer of fat.
• Fill this pocket with the pate mixture and secure with a skewer if necessary.
• Place meat in a baking dish, fat side up (the bones make a natural rack).
• Roast meat for 3 minutes at this high temperature then reduce temperature to 350F.
• Continue to roast for a further 1 ½ hour or until done to taste.
• Allow to rest for 15 minutes before carving.
• Note: Calculate cooking time for your roast at 20 minutes (at 350F) per pound.
• This will achieve a roast that is well done outside and rare inside.