Best Beef Rib Roast Recipes

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STANDING RIB ROAST OF BEEF



Standing Rib Roast of Beef image

Provided by Food Network

Yield 5 to 8 portions

Number Of Ingredients 7

1 ovenready rib roast of beef, approximately 4 1/2 to 5 1/2 pounds, 4 or 5 bones
1/4 cup olive oil
1/4 cup coarsely ground black pepper
3 tablespoons coarse salt
2 tablespoons chopped fresh garlic
3 tablespoons dry thyme
3 tablespoons dry rosemary

Steps:

  • Preheat the oven to 425 degrees.
  • Brush the meat with the olive oil. Combine all of the seasonings in a small bowl. Rub the seasoning paste uniformly over the meat. Place the meat, bone side down, in a roasting pan and roast for 20 minutes.
  • At the end of 20 minutes, reduce the oven temperature to 350 degrees and continue cooking for 1 1/2 to 2 hours for medium rare or until a thermometer inserted near the center of the roast reads 130 degrees. While the beef is cooking, periodically, CAREFULLY pour off the fat that has accumulated in the roasting pan into a heat proof container.
  • Remove the roast from the oven and allow to stand for 20 minutes before carving.
  • After the roast has rested for 20 minutes, transfer it to a large cutting board, being careful not to burn yourself. Lay the roast bonesidedown on the cutting board. Insert a sharp knife between the meat and the rib bones, separating the meat from the ribs in one large piece to slice the beef into boneless slices or simply carve into rib portions, each with a bone attached . Carve the boneless meat into 1/2-inch thick slices.

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST



Roast Prime Rib of Beef with Horseradish Crust image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

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

CLASSIC STANDING BEEF RIB ROAST



Classic Standing Beef Rib Roast image

A standing rib roast is a very special treat and traditional holiday fare. Follow this simple recipe and you'll be sure to enjoy the results!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 2h55m

Yield 8

Number Of Ingredients 6

1 (7 pound) standing rib roast
⅛ teaspoon salt
1 pinch ground black pepper
6 tablespoons red wine
2 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock
¼ cup all-purpose flour

Steps:

  • Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.
  • Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
  • Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.
  • Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.

Nutrition Facts : Calories 551.1 calories, Carbohydrate 3.9 g, Cholesterol 142.4 mg, Fat 37.1 g, Fiber 0.1 g, Protein 45.2 g, SaturatedFat 15 g, Sodium 273 mg, Sugar 0.8 g

HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND PINOT NOIR JUS



Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus image

Provided by Gina Marie Miraglia Eriquez

Categories     Wine     Beef     Herb     Potato     Roast     Christmas     Dinner     Rosemary     Meat     Beef Rib     Carrot     Thyme     Christmas Eve     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 16

Beef:
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
1/4 cup mixed peppercorns (pink, white, and green)
3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon extra-virgin olive oil
3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
3 pounds carrots, peeled and cut diagonally into 2-inch pieces
Jus:
1 (750 milliliter) bottle Pinot Noir
1/2 cup chopped shallots
4 tablespoons unsalted butter, divided
2 1/4 cups reduced-salt beef or chicken broth
Special Equipment
Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper

Steps:

  • For roast beef:
  • Pat roast dry and put, fat side up, on rack in roasting pan.
  • Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
  • Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
  • Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
  • Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
  • While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
  • Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
  • Make jus while vegetables roast:
  • Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
  • Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
  • Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
  • To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

BEEF RIB ROAST WITH GARLIC AND ROSEMARY



Beef Rib Roast with Garlic and Rosemary image

A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don't be intimidated. It's still a roast, after all, and that means it's easy to cook.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     Entertaining     Winter     Roast     Dinner     Beef     Beef Rib     Garlic     Rosemary

Yield 8 servings

Number Of Ingredients 4

12 garlic cloves
1/4 cup chopped rosemary
2 Tbsp kosher salt
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 lb)

Steps:

  • Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
  • Let roast stand at room temperature 1 hour.
  • Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
  • Do Ahead
  • Beef can be marinated 1 day ahead.

PRIME RIB ROAST BEEF WITH FRESH GARLIC AND ROSEMARY



Prime Rib Roast Beef With Fresh Garlic and Rosemary image

I got the roasting idea from Paula Deen. When I first saw this way of cooking I said to myself "Get out of here"! BUT this is great for putting in the oven and going to a movie, spending time with guests, preparing the rest of the meal, or just you time. I changed the time to what worked for me. Seasoned to the way we like it. With lots of Fresh Garlic and Rosemary. I made boneless because that is what was for sale. And makes for easy slicing! The cooking time is the actual time roast is in oven while on. Add 3 hours for resting in cooling oven. Oven Door MUST stay closed.

Provided by Rita1652

Categories     Roast Beef

Time 1h34m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (5 lb) boneless beef rib roast (bone optional)
1 -3 teaspoon coarse salt (generous amount)
1 -3 teaspoon fresh cracked pepper
1 tablespoon chopped fresh rosemary
10 garlic cloves

Steps:

  • Allow roast to stand at room temperature for at least 1 hour.
  • Meanwhile mix salt pepper and rosemary together.
  • Preheat the oven to 375 degree F.
  • Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
  • Place roast on a rack in the pan with the fat side up.
  • Roast for 1 hour.
  • Turn off oven.
  • Leave roast in oven but do not open oven door for 3 hours.
  • About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
  • Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
  • Remove roast 20 minutes after heating.
  • Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.

Nutrition Facts : Calories 6.6, Sodium 291.4, Carbohydrate 1.5, Fiber 0.2, Protein 0.3

BEEF RIB ROAST WITH YORKSHIRE PUDDING



Beef Rib Roast with Yorkshire Pudding image

Here's a show-stopping dinner you can serve at your next holiday. This beef roast only takes 20 minutes of hands-on prep before you whisk it into the oven - giving you plenty of time to prepare sides. Serving the roast with the classic English "pudding" is an easy way to make this dinner extra special.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 8

1 beef rib roast (small end), 4 to 6 lb
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable oil, if necessary
1 cup Gold Medal™ all-purpose flour
1 cup milk
1/2 teaspoon salt
2 eggs

Steps:

  • Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)
  • For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.
  • While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.

Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g

HERB AND GARLIC CRUSTED BEEF RIB ROAST



Herb And Garlic Crusted Beef Rib Roast image

Enjoy this flavorful beef rib roast for a dinner - a delightful meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h

Yield 8

Number Of Ingredients 6

1 beef rib roast, small end (4 to 6 lb)
2 teaspoons dried basil leaves
2 teaspoons dried thyme leaves
1 teaspoon coarse (kosher or sea) salt
1 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper

Steps:

  • Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
  • For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
  • Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.

Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g

KITTENCAL'S PERFECT PRIME RIB ROAST BEEF



Kittencal's Perfect Prime Rib Roast Beef image

NOTE...THE INTERNAL TEMPERATURE NOT THE TIME IS YOUR BEST GUARANTEE FOR DONENESS so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, I prefer to make the au jus especially if I am serving this at a holiday table --- use nothing else but only fresh garlic, a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt, using any other spices will take away the flavor, nothing else is needed --- cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home --- the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions --- for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare ----- using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine, remember to remove your roast from the fridge about 2 hours before cooking --- also see my recipe#146196 this is a must served with prime rib!

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time P1DT1h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 -4 lbs center-cut prime rib roast, nicely marbled, and trimmed, but leave a layer of fat on top of roast for flavor
8 fresh large garlic cloves, sliced in half (or use many as desired)
fresh ground black pepper (use lots!)
1/2 teaspoon white salt (can use up to 1 teaspoon salt) or 1/2 teaspoon seasoning salt (can use up to 1 teaspoon salt)
1/2 cup dry white wine
2 cups beef stock (or use a good quality beef broth)

Steps:

  • Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired).
  • Cover roast, and refrigerate overnight.
  • The next day, remove the roast from fridge and uncover; let sit out at room temperature for about 2 to 2-1/2 hours (this is an important step to relax the meat fibers, it will make for a more tender juicy roast, the length of counter-time will depend on the size of your roast).
  • Set oven to 450°F and allow the oven to preheat for a minimum of 15 minutes.
  • Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper (that's all nothing else but a little salt and fresh ground black pepper, using any other spices will take away the flavor from the prime rib!).
  • Place the roast fat-side up on a rack in a shallow-sided pan, then insert a meat thermometer in the middle of the roast but not touching any rib bones.
  • Roast uncovered at 450°F for 20 minutes (a few more minutes won't hurt at 450°F).
  • After 20 minutes of high heat cooking reduce heat to 350°F and continue to roast for 1 hour to 1 hour and 15 minutes OR until the meat thermometer reads 130°F for rare doneness OR 140°F for medium-rare doneness, that is the way a prime rib really should be served, check your roast after 1 hour cooking time.
  • *NOTE* It is strongly advised to remove the roast slightly before desired degree of doneness is achieved as the roast will continue to rise in temperature several degrees after removing from the oven.
  • Remove meat to a carving board.
  • Cover loosely with foil and allow let rest (DO NOT CUT INTO ROAST for at least 20 or more minutes or all juices in the meat will flow out).
  • While the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat.
  • Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.
  • Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
  • Add salt and pepper to taste.
  • Slice roast (just before serving!) and drizzle with some of the juice.
  • *NOTE* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time.
  • --------------------------------------------.
  • APPROXIMATE COOKING TIMES for the prime rib cooked at 350°F after the 20 minute cooking time at 450°F.
  • Rare; cook 12-13 minutes per pound or to 130°F.
  • Medium-rare; cook 14-16 minutes per pound or to 140°F (I would not recommend cooking a prime rib any more than medium-rare).
  • Since every oven cooks differently cooking times are only approximate.
  • SUGGESTED SERVING PORTIONS PER PERSON ----for a generous serving of prime rib roast you should figure on 2 people per rib, that means if you plan to serve 6 people you should be able to do so with 3 ribs/ eight people with 4 ribs/ do not bother with less than 3 ribs anything less than that is not a roast but rather a steak and would be better treated as such.

Nutrition Facts : Calories 934.8, Fat 76.6, SaturatedFat 31.8, Cholesterol 192.8, Sodium 640.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 52.4

BEEF RIB ROAST



Beef Rib Roast image

Our mom-Elizabeth Lorenz Abel-topped beef rib roast with bacon and onion. Whenever I prepare it, I can't help but reminisce about the wonderful life she gave me and my brothers. -Betty Abel Jellencich, Utica, New York

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 12 servings.

Number Of Ingredients 6

1 bone-in beef rib roast (4 to 5 pounds)
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, sliced
6 to 8 bacon strips

Steps:

  • Place roast, fat side up, on a rack in a shallow roasting pan. Rub with garlic, salt and pepper; top with onion and bacon., Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer to warm serving platter. Let stand for 10-15 minutes before slicing.

Nutrition Facts :

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST



Roast Prime Rib of Beef With Horseradish Crust image

Recipe from Food Network Tyler Florence. I have tried - I will be making for Christmas day dinner this year.

Provided by BethR

Categories     Meat

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (6 lb) bone in prime rib roast, about 6 lbs
5 garlic cloves, smashed
1/4 cup fresh horseradish, grated
2 sprigs rosemary
4 sprigs thyme
1/2 cup kosher salt
1/4 cup black pepper, fresh ground
1/2 cup extra virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups 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.

Nutrition Facts : Calories 2016.5, Fat 171.2, SaturatedFat 66, Cholesterol 385.6, Sodium 10028, Carbohydrate 5.6, Fiber 1.4, Sugar 0.2, Protein 104.2

BEEF RIB-EYE ROAST WITH POTATOES, MUSHROOMS AND PAN GRAVY



Beef Rib-Eye Roast With Potatoes, Mushrooms and Pan Gravy image

You have selected a wonderful cut of beef, rib-eye roast is a whole cut of beef before it has been cut in to rib-eye steaks, follow the directions on this recipe and you will have a perfectly-cooked roast! --- plan well ahead the roast must be brought down to almost room temperature before cooking and this will take a few hours or more --- cooking time stated on this recipe is for a 4-pound roast and is only approximate, for a perfectly cooked roast a meat thermometer is required --- use not more than the stated amount of salt or it will draw out the juices form the meat when cooking

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 13

6 -8 whole garlic cloves, sliced
1 (4 lb) beef rib eye roast
3 -4 tablespoons olive oil
1/2-1 teaspoon seasoning salt or 1/2-1 teaspoon white salt
fresh ground black pepper (to taste)
1/4-1/3 cup low sodium beef broth
4 lbs small potatoes, peeled (use very small potatoes or use larger and cut in half)
3 -6 tablespoons oil
1 lb small white button mushroom
2 tablespoons butter, very soft
2 tablespoons flour
2 (14 ounce) cans beef broth
2 tablespoons tomato paste

Steps:

  • Make slits in the roast and stuff it with garlic slices all over (you may do this the24 hours in advance).
  • Rub the roast all over with olive oil, then season with salt and pepper.
  • Place the roast in a shallow roasting pan, fat side up.
  • Allow the beef to come down to almost room temperature (this will take about 2-1/2 hours).
  • Set oven to 350 degrees F.
  • Pour 1/4-1/3 cup beef broth in the bottom of the pan.
  • Insert a meat thermometer into the center of the roast.
  • Cook the roast for 40 minutes.
  • After the 40 minutes of cooking the roast, toss the potatoes in oil and then add to the pan, stirring to coat with the meat juices, then season the potatoes with salt and pepper, continue to cook for about 20 minutes.
  • After 20 minutes of cooking, add in the mushrooms to the pan, stirring to coat with the juices, and then continue to cook for another 40-50 minutes, depending on how you like your roast (your thermometer should read about 130F).
  • Remove the roast to a cutting board, and transfer the potatoes and mushrooms to a platter.
  • Pour the pan juices into a small saucepan and skim off any fat accumulated on top.
  • Pour the 2 cans of beef broth into the pan juices and bring to a boil; lower heat and let simmer for 3 minutes.
  • Mix together the soft butter and flour in a small cup, the add into the saucepan with the tomato paste; whisking gently to combine.
  • Slice the beef and serve with gravy, mushrooms and potatoes.
  • Delicious!

PORCINI-RUBBED BEEF RIB ROAST



Porcini-Rubbed Beef Rib Roast image

Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive dry-aged beef.

Provided by Anna Stockwell

Categories     Christmas     Christmas Eve     Beef     Roast     Mushroom     Wheat/Gluten-Free

Yield Serves 8-10

Number Of Ingredients 6

1/3 cup dried porcini mushrooms (about 1/2 ounce)
2 tablespoons kosher salt
1 tablespoon whole black peppercorns
1 teaspoon marjoram or oregano leaves
1 (4-rib) bone-in rib roast (about 10 pounds)
Flaky sea salt and Horseradish-Yogurt Sauce (for serving; optional)

Steps:

  • Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).
  • Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.
  • Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5-10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.
  • Do Ahead
  • Rub can be made 1 day ahead; store in an airtight container at room temperature.

RIB ROAST OF BEEF WITH BEETS, POTATOES, AND HORSERADISH



Rib Roast of Beef with Beets, Potatoes, and Horseradish image

This recipe for rib roast of beef with beets, potatoes, and horseradish makes for the perfect meal, and is from chef Jamie Oliver's book "Cook with Jamie."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 15

Sea salt and freshly ground black pepper
6 cloves garlic
1/4 cup fresh rosemary leaves, plus 2 sprigs for vegetables
6 anchovy fillets in oil, drained
Zest of 2 lemons
2 tablespoons olive oil
4-rib roast (8 pounds), preferably free-range or organic, French-trimmed, rolled, and tied
3 onions, peeled and halved
3 carrots, peeled and each cut crosswise into 3 pieces
1/4 cup fresh marjoram or parsley leaves, chopped
11 ounces creme fraiche
Juice of 2 lemons
1 piece (1 1/2 inches) fresh horseradish, peeled and grated, or 3 tablespoons prepared
1 tablespoon all-purpose flour
Roasted Beets and Potatoes

Steps:

  • Preheat oven to 400 degrees. Place garlic in a mortar, along with 1/4 cup rosemary leaves, anchovy, and lemon zest; mash together with a pestle. Add olive oil and rub mixture all over beef. Place onions, carrots, and rosemary sprigs in the bottom of a large roasting pan and season with salt and pepper; place beef on top of vegetables. Roast for 2 1/2 hours or continue roasting until meat has reached desired degree of doneness. Transfer beef to a platter and let stand 30 minutes.
  • Drain all but about 1 tablespoon fat from roasting pan. Place roasting pan over medium heat and add flour and 1/2 cup water. Using a potato masher, mash carrots and onions into the flour and water, scraping up any brown bits from the bottom of the pan as you mash. Strain gravy through a fine mesh sieve set over a bowl; discard solids.
  • In a medium bowl, mix together marjoram, creme fraiche, and lemon juice. Add horseradish; season with salt and pepper. Slice beef and serve with roasted beets and potatoes, gravy, and creme fraiche.

SAVORY ROAST BEEF (MOCK PRIME RIB)



Savory Roast Beef (Mock Prime Rib) image

This recipe is based on one that my mom has used for many years. It always turns out so delicious and tender. In fact, I just made this on Saturday using a bottom chuck roast and you could cut it with your fork. I didn't cook it until it shredded apart because I prefer to have it a little rare/medium-rare, but if I had let it...

Provided by Stephanie Miller

Categories     Roasts

Time 5h5m

Number Of Ingredients 5

1 onion, sliced thick
1 beef roast, any variety, but i usually buy something cheap
1 pkg dry italian dressing mix
1 can(s) campbell's beef consumme
1/4 c concentrated au jus

Steps:

  • 1. Lay the onion slices on the bottom of the slow cooker and place your beef roast on top the onion slices. Sprinkle the Italian dressing mix over the top. Pour the liquids in (I do NOT add water), taking care to not pour over the dressing mix.
  • 2. Cook on HIGH 4-6 hours (depending on the size of your roast - check with your instruction manual, and depending on your preferred "doneness" for the roast).
  • 3. Slice, place back in the slow cooker to keep warm and in the juice, and enjoy!

ROAST PRIME RIB OF BEEF WITH YORKSHIRE PUDDING



Roast Prime Rib of Beef with Yorkshire Pudding image

Provided by Alex Guarnaschelli

Time 15h40m

Yield 6 to 8

Number Of Ingredients 14

1/4 cup smooth Dijon mustard
1/4 cup grainy mustard
One 14- to 16-pound, 7-bone whole prime rib roast
1 tablespoon whole white peppercorns
1 tablespoon whole black peppercorns
1 tablespoon whole green peppercorns
1 tablespoon whole Sichuan peppercorns
Kosher salt
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
3 eggs, preferably at room temperature
3/4 cup warm water
3/4 cup warm milk
1/2 cup unsalted butter, melted, plus a little extra for greasing the baking dish

Steps:

  • For the prime rib: In a medium bowl, combine the mustards and peppercorns. Stir to blend until it forms a paste. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast, fat side up, and spread the peppercorn paste over the whole top. If marinating, refrigerate overnight.
  • For the Yorkshire pudding: In a medium bowl, combine the flour and salt. Stir to blend. Whisk in the eggs, one by one, and then the water. Refrigerate.
  • For the prime rib: Preheat the oven to 350 degrees F.
  • Remove the prime rib from the refrigerator about a half hour before cooking. This will allow the meat to come closer to room temperature and help the meat cook more evenly. Season the roast with salt. When the oven is hot, place the meat in the center of the oven. Allow it to cook 12 to 15 minutes per pound (2 1/2 to 3 hours). Cook until the meat reaches an internal temperature of 135 degrees F. When the roast is close to finished, remove the Yorkshire pudding mixture from the refrigerator to allow it to come close to room temperature. Then, remove the pan from the oven and allow the meat to rest at least 20 minutes before slicing.
  • To finish the Yorkshire pudding: Raise the temperature of the oven to 400 degrees F and place the baking dish for the Yorkshire pudding inside.
  • Whisk all of the warm milk and some of the melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly add the remaining melted butter to the dish. Pour the batter over the butter and place the dish in the center of the oven. Bake in the oven until golden brown and puffy, 30 minutes. Cut into 8 wedges and serve immediately with a slice of prime rib and some of the pan drippings.

STANDING BEEF ROLLED RIB ROAST



Standing Beef Rolled Rib Roast image

This is so moist and flavorful and our family has this ever Easter, Thanksgiving and Christmas (thats when these roasts are usually on sale) IF you have any leftover its fantastic on a sandwich or used for open face roast beef sandwiches the next day but that is a big IF

Provided by Heather Reynolds in

Categories     Roast Beef

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

4 lbs rolled rib roast or 4 lbs standing rib roast
2 tablespoons butter, softened
2 tablespoons Dijon mustard
2 -3 teaspoons horseradish
1 garlic clove, mincecd

Steps:

  • Take your roast out of the fridge and let it sit for an hour or 2 to come down to room temperature. This will help the fibers in the meat relax and is key to a tender moist end result.
  • Preheat oven to 450 degrees.
  • Pat the roast dry with paper towels to get off extra moisture.
  • Mix butter, mustard, horseradish and garlic together then smear all over your roast. It will be a little thick and goopy but it gives it great flavor.
  • Place the roast FAT SIDE UP and or bone side down (so the fat juices will run down into the meat while cooking) into a shallow baking pan. I use a cooling rack placed into the pan then put the roast on top of that so that the roast is up off the bottom of the pan.
  • Don't add water or cover the roast and once the roast is in the oven try not to open the door unless you absolutely have to.
  • Insert a meat thermometer and place into the preheated oven.
  • Cook uncovered for 15 minutes then reduce the temperature to 325 degrees.
  • Cook until the meat thermometer reaches 135 degrees for medium rare.
  • Remove from oven, place meat on cutting board and place foil over the roast. DONT CUT INTO THE MEAT!and dont take the thermometer out or it will release juices and you will ruin your tasty expensive dinner.
  • Let it sit for at least 15 minutes under the foil. The temperate of the roast will continue to rise and cook the roast. I have let mine sit for 45 minutes before while i am finishing up the rest of the meal and it comes out perfect.
  • IF YOU WANT AU JUS SAUCE then just pour the drippings into a glass measureing cup wait for the fat to rise to the surface and skim the fat off.
  • Place the same roasting pan over the top of the stove and add 2 cups of water or beef broth.
  • Bring to a boil while scrapping the bottom of the pan to get all the good crusty bits off the bottom of the pan.
  • Stir in the pan drippings from the glass measuring cup and stir until bubbly.
  • Taste and add salt/ pepper or beef bouillon granules if needed for added flavor.
  • Serve this over sliced roast.

Nutrition Facts : Calories 867.4, Fat 70.8, SaturatedFat 29.7, Cholesterol 215.8, Sodium 257.9, Carbohydrate 0.8, Fiber 0.2, Sugar 0.3, Protein 53.2

ROAST RIB OF BEEF WITH PORT AND STILTON GRAVY



Roast Rib of Beef with Port and Stilton Gravy image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 3h15m

Yield 8 (with leftovers), 14 without

Number Of Ingredients 17

8 pounds (3.8kg) beef fore rib (4 rib joint) (recommended: Scotch or Black Welsh)
2 onions, peeled, cut into 1/3-inch (1 cm) rounds
2 tablespoons garlic oil
1 1/2 teaspoons maldon salt or 3/4 teaspoon table salt
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Port and Stilton gravy, recipe follows
2 tablespoons fatty juices, reserved from the roast beef tin
1 tablespoon all-purpose flour
1/2 cup (125ml) ruby port
1 tablespoon cooked onions from the roast beef tin, optional
2 cups (500ml) organic beef stock, "fresh" from a shop-bough tub
4 1/2 ounces blue cheese (recommended: Stilton)
1 teaspoon red currant jelly
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Extra juices from the roast beef tin and carving

Steps:

  • Preheat the oven to 450 degrees F (220c/ gas mark 7).
  • Take your beef out of the refrigerator to bring to room temperature, which could take 1 hour or possibly more.
  • Put the onion slices into a roasting tin and sit the beef on top of them. Use the onion slices as props to help the rib sit up on its bones in an "L" shape. Smear the oil over the white fat of the rib, and sprinkle with the salt, thyme and cayenne pepper. Cook according to the beef's weight and your taste. I like my beef nice and underdone, so I give it 15 minutes per pound (33 minutes per kg) which means, for a joint this size, a cooking time of about 2 hours unless the beef is straight out of the refrigerator, in which case, add another 20 minutes or so. If you want medium beef, give the joint, from room temperature, 20 minutes per pound (44 minutes per kg), and if you like well-done meat, 30 minutes per pound (66 minutes per kg). As for feeding capacity, this size of joint will certainly look over a big tableful, from 8 with lots of leftovers to 14, without the definite promise of them.
  • When the beef comes out of the oven, remove to a carving board and allow it to rest in a warm part of the kitchen under a tent of foil for 30 minutes before carving; or just leave, tented in its tin, for the same time. Do not start clearing up the tin, even if you have taken the beef out, however, as you will need some of the pan juices and onions for the gravy.
  • In a saucepan over low heat, add 2 tablespoons of the fatty juices from the beef tin. To make a roux, whisk in the flour, and then the port. Keep heating and whisking over a fairly gentle heat, until thick and bubbling. If you want to blend the onions into the stock, do so now. Be sure to avoid adding any blackened onions. Put the onions in a blender with the beef stock and mix together. Or leave the stock just as it is, straight out of the tub. Take the saucepan off the heat, and gradually whisk in the beef stock. Whisk in the blue cheese and red currant jelly. Season, to taste, with salt and pepper. Pour in any juices that remain in the tin or on the cutting board. Transfer to gravy boat and serve with the beef.

ROAST PRIME RIB OF BEEF



Roast Prime Rib of Beef image

Make and share this Roast Prime Rib of Beef recipe from Food.com.

Provided by Frank Butcher

Categories     Meat

Time 3h25m

Yield 26 serving(s)

Number Of Ingredients 4

1 -10 lb beef rib eye
salt & pepper
1 cup beef broth
salt & pepper

Steps:

  • Have your butcher trim the short ribs from the roast. Place the meat in a dish and let it come to room temperature. Rub all sides with salt and pepper.
  • Place the meat on a rack in a shallow roasting pan.
  • Roast in a preheated 450 degree F oven for 25 minutes.
  • Reduce the heat to 325 degree F and roast 2 hours longer for medium-rare. Transfer the roast to a heated platter.
  • Cover loosely and let stand for 15 minutes before carving.
  • For the Au Jus: Spoon off any excess fat from the roasting pan.
  • Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding.
  • Pour the beef broth into the roasting pan.
  • Bring to a simmer over moderately high heat, scraping up any brown bits clinging to the bottom and sides of the pan.
  • Season with salt and pepper.
  • Strain the roasting juices into a heated sauce boat and serve with the roast.

Nutrition Facts : Calories 48.3, Fat 3.9, SaturatedFat 1.6, Cholesterol 11.9, Sodium 31.8, Protein 3.1

BEEF RIB EYE ROAST WITH RED WINE MUSHROOM SAUCE



Beef Rib Eye Roast with Red Wine Mushroom Sauce image

Provided by Kitchen Crew

Categories     Roasts

Number Of Ingredients 9

3 lb eye of round roast
3/4 tsp salt, divided
1/2 tsp pepper, divided
1/2 c onion, chopped
1/2 c dry red wine
1 Tbsp cornstarch
13.75 oz beef broth
4 oz mushrooms, drained
1 Tbsp chopped parsley

Steps:

  • 1. About 1 1/2 hours before serving: sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • 2. Place boneless beef rib eye roast, fat side up, on rack in open roasting pan.
  • 3. Insert meat thermometer so bulb is centered in thickest part, but not resting in fat.
  • 4. Do not add water.
  • 5. Do not cover.
  • 6. Roast in 350 degree oven to desired degree of doneness.
  • 7. Allow 18 to 20 minutes for rare; 20 to 22 minutes for medium.
  • 8. About 15 minutes before serving, remove roast when meat thermometer registers 135 degrees for rare; 155 degrees for medium.
  • 9. Tent with aluminum foil; allow roast to \"stand\" 15 minutes in warm place before carving.
  • 10. Roast should continue to rise about 5 degrees in temperature to 140 degrees for rare, 160 degrees for medium.
  • 11. While roast is standing, remove rack from roasting pan; skim fat.
  • 12. Add onions to pan drippings; place roasting pan over medium high heat on top of range.
  • 13. Cook onions, stirring occasionally, until tender, about 3 minutes.
  • 14. Add wine; bring to boil; cook about 3 minutes or until thickened.
  • 15. Combine cornstarch and remaining salt and pepper.
  • 16. Gradually add beef broth to cornstarch mixture, stirring constantly; add to wine mixture in roasting pan.
  • 17. Continue cooking.
  • 18. Stir in mushrooms and parsley.
  • 19. Pour into serving container.
  • 20. Carve rib eye roast into thin slices.
  • 21. Serve with red wine and mushroom sauce.

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