LBS ABBREVIATION RECIPES

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EASY STANDING RIB ROAST RECIPE | ALLRECIPES



Easy Standing Rib Roast Recipe | Allrecipes image

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

Provided by SharoninTN

Categories     Main Dishes    Roast Recipes

Total Time 1 hours 50 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 6 servings

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, CarbohydrateContent 1.7 g, CholesterolContent 107.6 mg, FatContent 32.5 g, FiberContent 0.6 g, ProteinContent 33.3 g, SaturatedFatContent 12 g, SodiumContent 3605.1 mg

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

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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STANDING RIB ROAST RECIPE: HOW TO MAKE IT
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
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