Best Herbed Standing Rib Roast Recipes

HERBED STANDING RIB ROAST

Herbed Standing Rib Roast image

We're a meat-and-potatoes family, so this roast is right up our alley. It really is the highlight of an elegant dinner for special guests. Leftovers are great for sandwiches, too.

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons grated onion
2 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons celery seed
1 teaspoon coarsely ground pepper
1 teaspoon paprika
1/4 teaspoon dried thyme
1 bone-in beef rib roast (6 to 7 pounds)
2 large onions, cut into wedges
2 large carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1/4 cup red wine or beef broth
Assorted herbs and fruit, optional

Steps:

Preheat oven to 350°. In a small bowl, combine the first 7 ingredients; rub over roast. Place onions, carrots and celery in a large roasting pan; place roast over vegetables. , Bake, uncovered, 2-1/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing., Meanwhile, for au jus, strain and discard vegetables. Pour drippings into a measuring cup; skim fat. Add wine to roasting pan, stirring to remove any browned bits. Stir in drippings; heat through. Serve with roast. Garnish platter with herbs and fruit if desired.

Nutrition Facts :

STANDING RIB ROAST WITH MADEIRA SAUCE AND HERBED YORKSHIRE PUDDINGS

STANDING RIB ROAST WITH MADEIRA SAUCE AND HERBED YORKSHIRE PUDDINGS image

Categories Beef Roast Christmas

Yield 12 servings

Number Of Ingredients 23

Ingredients

RECIPE INGREDIENTS
For the Roast:
1 (5 pound) French-cut rib-eye roast, trimmed
1 garlic clove, halved
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
For the Sauce:
1 cup water
2 tablespoons all-purpose flour
1/2 cup Madeira wine
1/2 cup beef broth
1/2 teaspoon black pepper
For the Pudding:
1 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups 1% low fat milk
1 tablespoon thyme, chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon rind
5 large egg whites
2 large eggs

Steps:

Preheat oven to 450 degrees F. FOR THE ROAST: To prepare roast, rub roast on all sides with garlic. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place roast, fat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast. Bake at 450 degrees F for 25 minutes. Reduce oven temperature to 300 degrees F (do not remove roast from oven); bake an additional 1 1/2 hours or until thermometer registers 145 degrees F (medium) or desired degree of doneness. Place roast on a platter; let stand while finishing sauce and Yorkshire puddings. Reserve 1 1/2 tablespoons drippings from pan for puddings; set aside. FOR THE SAUCE: To prepare sauce, wipe the remaining drippings from pan with paper towels, leaving brown bits on the bottom of pan. Combine the water and 2 tablespoons flour in a small bowl. Add Madeira to pan, and bring to a boil over medium-high heat, scraping bottom of pan with a wooden spoon to loosen brown bits. Add flour mixture; cook for 1 minute or until slightly thick. Stir in broth and 1/2 teaspoon pepper; cook 2 minutes. Keep warm. Preheat oven to 450 degrees F. FOR THE PUDDING: To prepare puddings, coat 12 muffin cups with reserved pan drippings. Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour, 1 teaspoon salt, and 3/4 teaspoon pepper in a medium bowl. Gradually add milk, stirring with a whisk until smooth. Add thyme and remaining ingredients to bowl, stirring with a whisk until smooth. Spoon batter into prepared cups. Bake at 450 degrees F for 15 minutes. Reduce oven temperature to 375 degrees F (do not remove puddings from oven); bake an additional 15 minutes or until golden.