Best Rosemary And Pepper Standing Rib Roast With Two Mushroom Pan Sauce Recipe Epicuriouscom Recipes

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ROSEMARY RIB ROAST



Rosemary Rib Roast image

This recipe for rosemary crusted beef rib roast with horseradish cream will brighten any Thanksgiving dinner table.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 8

Number Of Ingredients 9

1 beef prime rib roast (7 to 9 lb), trimmed of fat
6 cloves garlic, finely chopped
2 teaspoons salt
2 teaspoons pepper
1 teaspoon dried rosemary leaves, crushed
2 tablespoons olive oil
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons prepared horseradish

Steps:

  • Place beef on rack in shallow roasting pan. In small bowl, mix garlic, salt, pepper, rosemary and oil; rub mixture over roast. Let stand at room temperature 30 minutes.
  • Heat oven to 450°F. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone. Place pan on lower oven rack. Roast uncovered 45 minutes. Reduce oven temperature to 350°F. Roast 45 to 50 minutes longer or until of desired doneness (140°F for medium-rare, 155°F for medium). Cover loosely with foil; let stand 15 minutes.
  • In small bowl, mix sour cream, lemon juice and horseradish. Carve beef; serve with horseradish sauce.

Nutrition Facts : Calories 630, Carbohydrate 3 g, Fat 1 1/2, Fiber 0 g, Protein 91 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 730 mg

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.

ROSEMARY AND PEPPER BEEF RIB ROAST WITH PORCINI JUS



Rosemary and Pepper Beef Rib Roast With Porcini Jus image

Plan ahead, this recipe calls for marinating the rib roast overnight. A spice grinder or blender can be used to grind up the mushrooms.

Provided by threeovens

Categories     Roast Beef

Time 4h30m

Yield 12-14 serving(s)

Number Of Ingredients 13

1/4 cup fresh rosemary, coarsely chopped
3 tablespoons fresh ground black pepper
3 tablespoons vegetable oil
14 lbs standing rib roast (6 ribs)
kosher salt
3 tablespoons unsalted butter
1 shallot, minced
2 garlic cloves, sliced thin
1/4 cup dry red wine
1 quart beef stock or 1 quart beef broth
1/4 cup sherry wine vinegar
4 fresh thyme sprigs
1 ounce dried porcini mushrooms, ground to a powder (1 cup)

Steps:

  • Combine the rosemary, 3 tablespoons black pepper and the vegetable oil; rub all over the roast, cover and refrigerate overnight.
  • Place a large roasting pan in the center of the oven and preheat to 375 degrees F; let the roast stand at room temperature for 30 minutes.
  • Season the roast with salt and put in the hot roasting pan, fat side down, to sear; roast for 30 minutes.
  • Turn the roast over, reduce heat to 350, and roast, turning the pan several times in the oven, until a meat thermometer registers 125 degrees F, about 3 hours.
  • Transfer to a carving board and let rest at least 20 minutes before carving.
  • Meanwhile, in a saucepan, melt the butter over medium heat, add the shallots and garlic and cook until lightly browned, about 5 minutes; add wine and boil 2 minutes.
  • Add stock, vinegar, and thyme; bring to a boil, reduce heat, and simmer until reduced to about 2 1/2 cups, about 20 minutes.
  • Strain the sauce, then return it to the saucepan; swhisk in the porcini powder and simmer for 1 minutes.
  • Cover, remove from the heat and let stand for 5 minutes; season with salt and pepper.
  • Carve the roast and serve with the porcini mushroom jus.

Nutrition Facts : Calories 79.3, Fat 6.6, SaturatedFat 2.4, Cholesterol 7.6, Sodium 299.3, Carbohydrate 3.6, Fiber 0.8, Sugar 0.1, Protein 1.4

ROSEMARY-SALTED STANDING RIB ROAST



Rosemary-Salted Standing Rib Roast image

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 7

1 4-rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher
3 cloves garlic, thinly sliced
Kosher salt
1 tablespoon black peppercorns
3 sprigs rosemary, leaves stripped (about 1/3 cup leaves)
2 bay leaves
3 tablespoons extra-virgin olive oil

Steps:

  • Remove the beef from the refrigerator about 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425 degrees F. Using a paring knife, make deep slits all over the roast and between each of the ribs; insert a garlic sliver into each slit and poke it just beneath the surface. Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife). Combine with the olive oil and rub all over the roast.
  • Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until an instant-read thermometer inserted into the thickest part registers 120 degrees F for medium rare, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving.

SALT-ENCRUSTED PRIME RIB



Salt-Encrusted Prime Rib image

Restaurants have nothing on this recipe. For a true meat lover, it's very easy and the results are beyond belief. -Roger Bowlds, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 10 servings.

Number Of Ingredients 6

1 box (3 pounds) kosher salt (about 6 cups), divided
1 bone-in beef rib roast (6 to 8 pounds)
3 tablespoons Worcestershire sauce
2 tablespoons cracked black pepper
2 teaspoons garlic powder
1/2 cup water

Steps:

  • Preheat oven to 450°. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading evenly to form a 1/2-in. layer. , Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2 to 2-1/4 hours or until a thermometer reaches 130° for medium-rare; 145° for medium. (Temperature of roast will continue to rise about 15° upon standing.) Let stand 20 minutes., Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.

Nutrition Facts : Calories 325 calories, Fat 18g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 900mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.

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