STANDING RIB ROAST SIDES RECIPES
STANDING RIB ROAST RECIPE (PRIME RIB) | KITCHN
Steps:
- Prepare the following, adding each to the same medium bowl as you complete it: Pick the leaves from 2 fresh rosemary sprigs and finely chop (about 2 tablespoons), pick the leaves from 6 fresh thyme sprigs and finely chop (about 1 tablespoon), and mince 6 garlic cloves (about 2 tablespoons).
- Add 1/4 cup olive oil, 2 teaspoons kosher salt, 1 teaspoon Dijon mustard, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon smoked paprika. Whisk to combine.
- Using a sharp knife, cut the meat off of the bones. Rub the mixture all over the rib roast. Tie the roast back together with kitchen twine to hold the bones in place. Place the rib roast on a large plate, cover, and refrigerate overnight.
- Remove the roast from the refrigerator and let sit at room temperature for 2 hours before roasting.
- Arrange a rack in the lower third of the oven and remove any racks above it. Heat the oven to 450°F. Place the roast bone-side down in a 12-inch cast iron skillet, roasting pan, or 9x13-inch metal baking pan.
- Roast for 20 minutes. Reduce the oven temperature to 350°F and continue to roast until an instant-read thermometer inserted into the center registers 125°F for a medium-rare roast, 1 1/2 to 2 hours more. Transfer to a cutting board and let rest for 30 minutes. Cut the roast away from the bones. Carve into 1/2-inch-thick slices and serve.
Nutrition Facts : SaturatedFatContent 31.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 1.5 g, SugarContent 0.0 g, ServingSize Serves 10, ProteinContent 43.4 g, FatContent 79.2 g, Calories 903 cal, SodiumContent 525.1 mg, FiberContent 0.6 g, CholesterolContent 0 mg
STANDING RIB ROAST RECIPE - EPICURIOUS
Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.
Provided by EPICURIOUS.COM
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450°F.
- Make small slits in the meat with the tip of a small knife; insert the garlic slivers. Rub the meat with salt and pepper. Roast on a rack in a shallow pan for 25 minutes.
- Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1¾ hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.
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STANDING RIB ROAST RECIPE | EMERIL LAGASSE | FOOD NETWORK
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Reviews 4.9
Total Time 2 hours 50 minutes
Category main-dish
Reviews 4.9
Total Time 2 hours 50 minutes
Category main-dish
- If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.
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ONION SOUP STANDING RIB ROAST - RECIPES, PARTY FOOD ...
It's the only way to celebrate.
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Total Time 2 hours 25 minutes
Category low-carb, Christmas, dinner
Cuisine American
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Total Time 2 hours 25 minutes
Category low-carb, Christmas, dinner
Cuisine American
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STANDING RIB ROAST RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Cooking a big rib roast can seem daunting and the hefty price tag doesn’t help. But keeping the seasonings simple so the flavor of the meat can shine, and using a meat thermometer from the start, will ensure a properly cooked roast with good flavor and a crisp exterior. The ends of the roast will always be more cooked than the center, which makes it perfect for a crowd where everyone likes their beef at a different doneness.
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Total Time 3 hours 15 minutes
Category main-dish
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- Transfer the rack with the roast to a rimmed baking sheet or large cutting board and let rest 30 to 40 minutes. Carve off the bones in one piece (see right), then slice the meat with a sharp carving knife.
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SLOW ROASTED PRIME RIB (STANDING RIB ROAST) - STRIPED …
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