BREWED AWAKENING RIB ROAST
Provided by Sunny Anderson
Categories main-dish
Time 14h10m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the brine: In a large bowl, add the water, salt, and coffee. Stir to dissolve the salt and add the rib roast. If the liquid does not cover all of the meat, flip the roast halfway through the marinating time. Or, consider pouring the marinade into a large plastic bag, adding the rib roast, and then sealing tightly so that the roast is completely surrounded by the brine. Refrigerate for 8 hours or overnight.
- Preheat the oven to 325 degrees F.
- For the rub: In a small bowl, mix together the brown sugar, sage, paprika, parsley, garlic powder, white pepper, bread crumbs, coffee grounds, salt, and a nice grind or two of freshly ground black pepper.
- Remove the roast from the refrigerator and discard the brining liquid. Pat the roast dry with a paper towel. Using your hands, coat the roast on all sides with the rub, gently massaging it into the flesh. Let it rest on the counter to come to room temperature, about 1 hour.
- Place in a roasting pan and put it in the oven. Cook until medium-rare, 125 degrees F, about 1 hour and 40 minutes. Remove from the oven and cover lightly with aluminum foil while the meat rests, 15 minutes. Slice between the ribs and serve.
MASTER BRINE RECIPE FOR MEATS
Make and share this Master Brine Recipe for Meats recipe from Food.com.
Provided by Diana Adcock
Categories Lactose Free
Time P2DT15m
Yield 1 recipe
Number Of Ingredients 10
Steps:
- Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes.
- Allow to cool completely before using.
- Large heavy duty sealable plastic bags work the best.
Nutrition Facts : Calories 383.6, Fat 1.8, SaturatedFat 0.7, Sodium 56688.4, Carbohydrate 97, Fiber 12.1, Sugar 58.9, Protein 6.4
STANDING RIB ROAST OF BEEF
Provided by Food Network
Yield 5 to 8 portions
Number Of Ingredients 7
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 ROAST BEEF (BRINED)
Standing rib roast recipe with brine. Great for a holiday dinner!
Provided by Digame1129
Categories Main Dish Recipes Roast Recipes
Time 13h45m
Yield 8
Number Of Ingredients 11
Steps:
- Stir warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce in a 16-quart stock pot until salt and onion soup mix has dissolved. Lay roast in the brine and cover pot; refrigerate at least 8 hours. Turn roast over at least twice during brining.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove roast from brine and pat dry with paper towels. Place roast on a rack in a roasting pan with the fat side down; sprinkle with garlic powder, onion powder, and black pepper. Flip roast and season other side the same way. Let roast stand until it reaches room temperature, about 1 hour.
- Place roast into preheated oven and bake for 1 hour.
- Turn off heat and leave meat in the hot oven, without opening oven door, for 3 hours. Turn oven back on and set heat for 375 degrees F (190 degrees C). Let roast reheat until an instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for medium-rare, 30 to 40 minutes.
Nutrition Facts : Calories 538 calories, Carbohydrate 8.2 g, Cholesterol 124.9 mg, Fat 38.8 g, Fiber 0.9 g, Protein 36.6 g, SaturatedFat 15.7 g, Sodium 11819.5 mg, Sugar 2.2 g
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