HOW TO COOK A BEEF RIB ROAST RECIPES
HOW TO ROAST AND CARVE RIB OF BEEF | BBC GOOD FOOD
Find out how best to prepare, cook and carve a roast rib of beef with our expert cookery tips, technique video and recipe ideas. Follow our step-by-step guide.
Provided by Good Food team
Categories Sunday lunch, roast dinner
Number Of Ingredients 1
STANDING BEEF ROLLED RIB ROAST RECIPE - FOOD.COM
This is so moist and flavorful and our family has this ever Easter, Thanksgiving and Christmas (thats when these roasts are usually on sale) IF you have any leftover its fantastic on a sandwich or used for open face roast beef sandwiches the next day but that is a big IF
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Take your roast out of the fridge and let it sit for an hour or 2 to come down to room temperature. This will help the fibers in the meat relax and is key to a tender moist end result.
- Preheat oven to 450 degrees.
- Pat the roast dry with paper towels to get off extra moisture.
- Mix butter, mustard, horseradish and garlic together then smear all over your roast. It will be a little thick and goopy but it gives it great flavor.
- Place the roast FAT SIDE UP and or bone side down (so the fat juices will run down into the meat while cooking) into a shallow baking pan. I use a cooling rack placed into the pan then put the roast on top of that so that the roast is up off the bottom of the pan.
- Don’t add water or cover the roast and once the roast is in the oven try not to open the door unless you absolutely have to.
- Insert a meat thermometer and place into the preheated oven.
- Cook uncovered for 15 minutes then reduce the temperature to 325 degrees.
- Cook until the meat thermometer reaches 135 degrees for medium rare.
- Remove from oven, place meat on cutting board and place foil over the roast. DONT CUT INTO THE MEAT!and dont take the thermometer out or it will release juices and you will ruin your tasty expensive dinner.
- Let it sit for at least 15 minutes under the foil. The temperate of the roast will continue to rise and cook the roast. I have let mine sit for 45 minutes before while i am finishing up the rest of the meal and it comes out perfect.
- IF YOU WANT AU JUS SAUCE then just pour the drippings into a glass measureing cup wait for the fat to rise to the surface and skim the fat off.
- Place the same roasting pan over the top of the stove and add 2 cups of water or beef broth.
- Bring to a boil while scrapping the bottom of the pan to get all the good crusty bits off the bottom of the pan.
- Stir in the pan drippings from the glass measuring cup and stir until bubbly.
- Taste and add salt/ pepper or beef bouillon granules if needed for added flavor.
- Serve this over sliced roast.
Nutrition Facts : Calories 867.4, FatContent 70.8, SaturatedFatContent 29.7, CholesterolContent 215.8, SodiumContent 257.9, CarbohydrateContent 0.8, FiberContent 0.2, SugarContent 0.3, ProteinContent 53.2
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This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 15 minutes
Calories 85 per serving
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 15 minutes
Calories 85 per serving
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