STANDING ROAST BEEF (BRINED) RECIPE | ALLRECIPES
Standing rib roast recipe with brine. Great for a holiday dinner!
Provided by Digame1129
Categories Main Dishes Roast Recipes
Total Time 13 hours 45 minutes
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Yield 1 standing rib roast
Number Of Ingredients 11
Steps:
- Stir warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce in a 16-quart stock pot until salt and onion soup mix has dissolved. Lay roast in the brine and cover pot; refrigerate at least 8 hours. Turn roast over at least twice during brining.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove roast from brine and pat dry with paper towels. Place roast on a rack in a roasting pan with the fat side down; sprinkle with garlic powder, onion powder, and black pepper. Flip roast and season other side the same way. Let roast stand until it reaches room temperature, about 1 hour.
- Place roast into preheated oven and bake for 1 hour.
- Turn off heat and leave meat in the hot oven, without opening oven door, for 3 hours. Turn oven back on and set heat for 375 degrees F (190 degrees C). Let roast reheat until an instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for medium-rare, 30 to 40 minutes.
Nutrition Facts : Calories 538 calories, CarbohydrateContent 8.2 g, CholesterolContent 124.9 mg, FatContent 38.8 g, FiberContent 0.9 g, ProteinContent 36.6 g, SaturatedFatContent 15.7 g, SodiumContent 11819.5 mg, SugarContent 2.2 g
CLASSIC SLOW COOKER BEEF STEW RECIPE | MYRECIPES
A nutty dark beer adds richness and depth to the stew. Be careful not to choose a beer that's super-hoppy; it will taste too bitter. To get 2 pounds of trimmed meat, you'll probably need to purchase a 2 1/2-pound roast.
Provided by Ann Taylor Pittman
Total Time 8 hours 0 minutes
Yield Serves 8 (serving size: about 1 1/4 cups)
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining beef; remove beef and any juices from pan.
- Add remaining 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; sauté 4 minutes. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in 1 cup stock, remaining 1 1/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on LOW for 7 hours.
- Combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.
Nutrition Facts : Calories 386 calories, CarbohydrateContent 28.3 g, CholesterolContent 86 mg, FatContent 17.9 g, FiberContent 3.5 g, ProteinContent 25.1 g, SaturatedFatContent 5.9 g, SodiumContent 509 mg
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