Unattended Rib Roast Recipes

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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.

EASY STANDING RIB ROAST



Easy Standing Rib Roast image

The rub will form a crust of flavor for the meat.

Provided by SharoninTN

Categories     Main Dish Recipes     Roast Recipes

Time 1h50m

Yield 6

Number Of Ingredients 5

1 (4 pound) rib roast
2 tablespoons olive oil, or as needed
¼ cup sea salt
2 tablespoons freshly ground black pepper
2 cloves garlic, minced, or more to taste

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.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 1.7 g, Cholesterol 107.6 mg, Fat 32.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 12 g, Sodium 3605.1 mg

STANDING RIB ROAST



Standing Rib Roast image

Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne Willan has drawn on her own family's techniques for cooking and serving a standing rib roast for this recipe, which is served with roast potatoes and Yorkshire pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10

1 rib roast (7 to 8 pounds), with 3 to 4 ribs trimmed
2 teaspoons dry mustard
2 teaspoons sugar
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
2 tablespoons all-purpose flour
2 cups beef stock
Anne Willan's Roasted Potatoes
2 pounds cooked brussels sprouts, for serving
Horseradish Sauce

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.

UNATTENDED RIB ROAST



Unattended Rib Roast image

I found this recipe in the paper and thought it would be perfect for company when you don't know exactly when you'll be serving dinner! (I think it would work well with Wildheart's Crock-pot potatoes #40325.) Although I haven't tried it yet, I think the secret is to remember NOT TO OPEN THE OVEN DOOR! Note - the size of the roast doesn't matter and cooking time does NOT include waiting time.

Provided by Denise in da Kitchen

Categories     Meat

Time 1h52m

Yield 6-10 serving(s)

Number Of Ingredients 2

1 (3 lb) standing rib roast (no size was specified in recipe, but I couldn't post it without one)
salt and pepper

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.

UNATTENDED PRIME RIB ROAST



Unattended Prime Rib Roast image

This method is for an 6-9 pound roast, do not use this recipe for a roast that is over 9 pounds --- never fuss over your prime rib again, cook for 20 minutes,turn oven down to a low temp and forget about it for 8 hours, but remember DO NOT open the oven door while the roast is cooking at a low temperature...tape it shut!

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time 8h45m

Yield 1 roast

Number Of Ingredients 5

prime rib roast (6-9 pounds)
6 large garlic cloves (sliced in half, or use as many as desired)
1 teaspoon salt (or use seasoned salt, use no more than 1 teaspoon or the salt will draw out the moisture from the me)
black pepper (to taste)
2 teaspoons garlic powder (optional)

Steps:

  • Cut small slits all over in the roast and stuff the garlic cloves in the slits; cover and refrigerate overnight or up to 3 days.
  • Remove the roast from the refrigerator for 2-3 hours before cooking to bring to almost room temperature (this is an important step!).
  • Set oven to 500 degrees .
  • Sprinkle the roast with salt, black pepper and garlic powder.
  • Place the roast on top of a rack and then in a pan.
  • Place in oven, and roast at 500 degrees F for 20 minutes.
  • Reduce the oven temperature to the LOWEST setting.
  • Leave in the oven for 8 hours (DO NOT OPEN OVEN DOOR for the 8 hours!).
  • Before serving, turn the oven temperature up to 350 degrees and cook roast for 20 minutes at that temperature.
  • Remove the roast and let sit for 30 minutes before slicing.

STANDING RIB ROAST OF BEEF



Standing Rib Roast of Beef image

Provided by Food Network

Yield 5 to 8 portions

Number Of Ingredients 7

1 ovenready rib roast of beef, approximately 4 1/2 to 5 1/2 pounds, 4 or 5 bones
1/4 cup olive oil
1/4 cup coarsely ground black pepper
3 tablespoons coarse salt
2 tablespoons chopped fresh garlic
3 tablespoons dry thyme
3 tablespoons dry rosemary

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



Standing Rib Roast image

Standing rib roast. Use prime-grade from Costco® or Omaha Steaks®.

Provided by natorade

Time 14h50m

Yield 10

Number Of Ingredients 7

1 (5 pound) standing beef rib roast
2 large onions, roughly chopped
4 stalks celery, roughly chopped
½ cup barbeque spice rub
1 cup red wine
2 cups beef stock
1 tablespoon beef base

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.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 5.4 g, Cholesterol 81.3 mg, Fat 21.7 g, Fiber 0.9 g, Protein 26.7 g, SaturatedFat 8.6 g, Sodium 906.4 mg, Sugar 2.3 g

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