HOW TO COOK STANDING RIB ROAST RECIPES

Name: Standing Rib Roast
Prep time: 5 min
Cook time: 2 h 15 min
Total time: 2 h 20 min
Yield: 10 servings.
Ingredients: 3 teaspoons lemon-pepper seasoning; 3 teaspoons paprika; 1-1/2 teaspoons garlic salt; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon cayenne pepper; 1 bone-in beef rib roast (6 to 7 pounds); 2 cups beef stock

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

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

Want to learn how to cook rib roast? This standing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions. —Lucy Meyring, Walden, Colorado

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 20 minutes

Prep Time 5 minutes

Cook Time 02 hours 15 minutes

Yield 10 servings.

Number Of Ingredients 7

Ingredients

3 teaspoons lemon-pepper seasoning
3 teaspoons paprika
1-1/2 teaspoons garlic salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon cayenne pepper
1 bone-in beef rib roast (6 to 7 pounds)
2 cups beef stock

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.

Nutrition Facts : Calories 322 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 438mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 37g protein.

STANDING RIB ROAST RECIPE | ANNE BURRELL | FOOD NETWORK

Standing Rib Roast Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Total Time 3 hours 20 minutes

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

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.

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