RECIPES FOR STANDING RIB ROAST RECIPES

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ONION SOUP STANDING RIB ROAST - RECIPES, PARTY FOOD ...



Onion Soup Standing Rib Roast - Recipes, Party Food ... image

It's the only way to celebrate.

Provided by Joanna Saltz

Categories     low-carb    Christmas    dinner

Total Time 2 hours 25 minutes

Prep Time 15 minutes

Cook Time 2 hours 10 minutes

Yield 10-12

Number Of Ingredients 2

1

(8-lb.) standing rib roast

1

(1-oz.) packet onion soup mix, such as Lipton Recipe Secrets

Steps:

  • Preheat oven to 450°. Let beef come to room temperature as oven preheats. Season beef with onion soup mix, making sure to cover all exposed sides, and place in a roasting pan, fattiest-side up. Roast 15 minutes to sear the outside, then reduce oven temperature to 350° and cook until meat is medium-rare and internal temperature reads 120° when taken with a meat thermometer, about 2 hours (15 minutes per pound). Drape meat with foil and let rest 10 minutes before slicing.

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST RECIPE ...



Roast Prime Rib of Beef with Horseradish Crust Recipe ... image

Provided by Tyler Florence

Categories     main-dish

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 40 minutes

Yield 6 servings

Number Of Ingredients 11

1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
  • Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
  • Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
  • Serve with Scalloped Potato Gratin and Roasted Red Onions.
  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground nutmeg
  • Butter
  • 2 russet potatoes, peeled and cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan, plus more for broiling
  • Preheat the oven to 375 degrees F.
  • In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
  • While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
  • Yield: 4 to 6 servings
  • 6 tablespoons butter
  • 3 tablespoons balsamic vinegar
  • 1/2 cup honey
  • 1/2 bunch fresh thyme
  • Salt and freshly ground black pepper
  • 4 red onions, halved
  • Preheat the oven to 350 degrees F.
  • Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
  • Yield: 6 servings

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