Best Tips For Cooking A Rib Roast Recipes

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FOOLPROOF RIB ROAST



Foolproof Rib Roast image

I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.

Provided by SALSIEPIE

Categories     100+ Everyday Cooking Recipes

Time 5h5m

Yield 6

Number Of Ingredients 4

1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Steps:

  • Allow roast to stand at room temperature for at least 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
  • Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 0.6 g, Cholesterol 137.2 mg, Fat 46.2 g, Fiber 0.1 g, Protein 37 g, SaturatedFat 18.6 g, Sodium 879.6 mg, Sugar 0.1 g

THE BEST PRIME RIB



The Best Prime Rib image

For our Sunday roast, we went with a foolproof reverse sear method - cooking the roast low and slow then finishing with an incredibly high heat - to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface which allows the high heat to crisp it up nicely. And a long cooking time with a low, gentle heat avoids the gray band of overcooked meat that usually happens when you sear first.

Provided by Food Network Kitchen

Categories     main-dish

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 4

One 3-rib standing rib roast (7 to 8 pounds)
2 cloves garlic, thinly sliced
1/4 cup kosher salt
2 tablespoons black or tricolor peppercorns, coarsely ground

Steps:

  • Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
  • Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
  • Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
  • Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.

PRIME RIB



Prime Rib image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 7

1 4-bone prime rib, bones and excess fat removed and reserved
4 teaspoons kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
4 cloves garlic, unpeeled, smashed
4 ounces arugula (optional)
2 teaspoons extra-virgin olive oil (optional)

Steps:

  • Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
  • An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
  • Meanwhile, preheat the oven to 400 degrees F.
  • Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
  • Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
  • Cook for 30 minutes and then baste the roast again.
  • Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
  • Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

EASY STANDING RIB ROAST



Easy Standing Rib Roast image

The rub will form a crust of flavor for the meat.

Provided by SharoninTN

Categories     Main Dish Recipes     Roast Recipes

Time 1h50m

Yield 6

Number Of Ingredients 5

1 (4 pound) rib roast
2 tablespoons olive oil, or as needed
¼ cup sea salt
2 tablespoons freshly ground black pepper
2 cloves garlic, minced, or more to taste

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
  • Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
  • Let rib roast stand for 10 to 20 minutes before carving.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 1.7 g, Cholesterol 107.6 mg, Fat 32.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 12 g, Sodium 3605.1 mg

PERFECT RIB ROAST



Perfect Rib Roast image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 3

1 (3-rib) standing rib roast (7 pounds), the first cut, aged if possible, set at room temperature for up to 3 hours, and tied
Salt
Ground black pepper

Steps:

  • Adjust oven rack to low position and preheat oven to 200 degrees F. Heat a large roasting pan over 2 burners set at medium-high heat. Place roast in hot pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, 6 to 8 minutes.
  • Remove roast from pan. Set a wire rack in pan; set roast on rack. Generously season meat with salt and pepper.
  • Place roast in oven and roast until a meat thermometer registers 130 degrees for medium-rare, about 3 1/2 hours. If roast is done sooner than you expect, simply turn oven as low as possible (preferably 150 to 170 degrees F) and let stand until ready to serve.
  • Transfer roast to a cutting board, with rib bones perpendicular to board. Using a carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast cut side down and carve meat across grain into 3/4 to 1-inch-thick slices. Serve immediately.

TIPS FOR COOKING A RIB ROAST



Tips for Cooking a Rib Roast image

My niece gave me all these wonderful tips for making the most delicious Rib Roast. The tips she gave me cam from a Julia Child cookbook she had, so I thought I would share them. Our Christmas dinner was the best, thanks Deb This info is based on a 5 rib roast. Hope you enjoy Angela !

Provided by Carol Junkins @CarolAJ

Categories     Beef

Number Of Ingredients 6

5 - rib roast
SAUCE:
AU JUS: SKIM THE EXCESS FAT FROM THE ROASTING PAN, POUR IN A CUP OR SO OF HOMEMADE BEEF STOCK AND BRING TO A BOIL, MASHING THE ROASTED VEGETABLES INTO THE LIQUID AND SCRAPING UP THE COAGULATED JUICES.
POUR INTO A SQUCEPAN AND SIMMER SERVERAL MINUTES, SKIMMING OFF ADDITIONAL FAT, CORRECT SEASONING. STRAIN INTO A WARM SAUCE BOWL PRESSING JUICES OUT OF THE VEGGIES AND ADDING ANY JUICES FROM THE ROAST. PUT A SPOONFUL ON EACH SERVING OF ROAST.
2ND OPTION FOR SAUCE: HORSERADISH SAUCE:
EASY! 4-5 TLBS. BOTTLED HORSERADISH, 2 TBLS DIJON MUSTARD, SALT, WHITE PEPPER AND SOUR CREAM. STIR TOGETHER AND TO TASTE. WE FIND WE NEED ALMOST ALL THE HORSERADISH-BUT WE LIKE IT WITH A KICK.

Steps:

  • For a 5 rib roast total time 2 1/4 - 2 3/4 hours. (smaller roasts take less time, 3 rib 1 1/2 ~ 1 3/4 hours and 2 rib 1~1 1/4 hours)
  • Put meat into a 325 degree oven and roast to a temp of 120 at the large end, basting with accumulated fat every 30 minutes. Add a 3/4 hour lee way and rest before carving. OPTIONAL TIP: Pre-heat oven to 500 degrees, put in your seasoned roast for 10-15 min. to allow it to sear. Then turn heat down to 275 degrees. (we did this)
  • 5 rib (12 lb) roast 2 Tbs cooking oil 1/2 each chopped carrots and onions, to flavor the juices 1/2 tsp. dried thyme 2 cups beef stock
  • Rub the exposed ends of the roast with cooking oil. Put it fat side up in the roasting pan. Place the roast in the lower middle level in a pre heated oven. In 1/2 hour check to see that all is going well, baste the ends of the meat with the fat accumulated in the pan. After 1 hour, strew the chopped carrots and onions around the beef baste them with the pan fat and sprinkle with the thyme. (this smell great and makes the meat and any au jus sauce taste wonderful) Baste again in another 1/2 hour and when 2 hours are up, begin taking the temp. When it has reached 110 watch out! It rises quickly from now on.
  • Its done rosy rare at the large end when the temp is 120 small end 125 degrees Remove roast let it rest for 20-30 minutes to allow juices to retreat into the meat before cutting. The temp will rise about 10 more degrees while it sits. You can hold it longer in the pan or on a platter cover it loosly and place over a kettle of almost simmering water it will keep for an hour or more this way. TWO SAUCES LISTED ABOVE, ENJOY Ours came out perfect !

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