BEEF RIB TIPS RECIPE RECIPES

Name: Beef Rib Roast
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 12 servings.
Ingredients: 1 bone-in beef rib roast (4 to 5 pounds); 1 garlic clove, minced; 1 teaspoon salt; 1/2 teaspoon pepper; 1 small onion, sliced; 6 to 8 bacon strips

BEEF RIB ROAST RECIPE: HOW TO MAKE IT - TASTE OF HOME

Beef Rib Roast Recipe: How to Make It - Taste of Home image

Our mom-Elizabeth Lorenz Abel-topped beef rib roast with bacon and onion. Whenever I prepare it, I can't help but reminisce about the wonderful life she gave me and my brothers. —Betty Abel Jellencich, Utica, New York

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 15 minutes

Prep Time 15 minutes

Cook Time 02 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 bone-in beef rib roast (4 to 5 pounds)
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, sliced
6 to 8 bacon strips

Steps:

Place roast, fat side up, on a rack in a shallow roasting pan. Rub with garlic, salt and pepper; top with onion and bacon., Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer to warm serving platter. Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

BEEF PRIME RIB AU JUS RECIPE - FOOD.COM

Beef Prime Rib Au Jus Recipe - Food.com image

This recipe comes from, “I Hate to Cook” by Peg Bracken, a cookbook that dates back to the 60’s. A great recipe! I purchase my roasts (hotel style-deboned and tied) 2-3 days ahead, cover with wax paper and place in refrigerator to further age and tenderize the meat. This is the most requested recipe for anyone who is served this roast at our place.

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

8 lbs prime rib roast (hotel style)
1 teaspoon peppercorn, freshly ground
1/2 teaspoon salt
2 (10 ounce) cans beef consomme, cold

Steps:

Anytime between 9:00AM and 12 noon, salt and pepper meat. Preheat oven to 350*. Roast meat uncovered for 1 1/2 hours.
Turn oven off. DO NOT OPEN oven door.
Very important for good results!
I always sealed the oven door with tape to make sure the boys did not accidentally open it.
An hour before serving, turn oven to 350* and roast meat 45 minutes more.
Remove from oven and let rest on counter top for 20 minutes before carving.
Bring pan juices to a boil, add consommé and heat.
Jus can be thickened it a bit with Veloutine*.
Tips:Serve with deep brown potatoes and a vegetable of your choice. Extra ”jus” and horseradish as accompaniments make the meal sublime.
For a 10 pound roast, increase second cooking period to 1 hour.
*Veloutine is an Instant Thickener made by Knorr.

Nutrition Facts : Calories 1678.6, FatContent 149.2, SaturatedFatContent 62.3, CholesterolContent 331.1, SodiumContent 756.1, CarbohydrateContent 3.7, FiberContent 1.1, SugarContent 0.1, ProteinContent 75.7

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