Holiday Standing Rib Roast recipes - Holiday main dish
I've perfected this reverse-sear prime rib, finally, after years of experimenting with different cooking methods for a standing rib roast. With this recipe you take a bone in standing rib roast is aged in the refrigerator, then seasoned and roasted on a rack over a bed of vegetables.
Dry Aged Standing Rib Roast
Provided by: Marisa Franca @ All Our Way
Total time: 10240 minutes
Cook time: 160 minutes
Prep time: 10080 minutes
Yields: 12 servings
Number of ingredients: 22
- 1 14 lb rib beef roast (bone in with fat on top, approximately 12 - 14 pounds)
- 1 package cheesecloth
- 1 sheet pan
- 1 roasting rack or cooling rack to fit in sheet pan
- Space in the back of refrigerator for up to 10 days
- 1 Tablespoon dried thyme
- 1 1/2 Tablespoon dried rosemary
- 4 Tablespoons freshly cracked black pepper
- 1 1/2 Tablespoon granulated garlic
- 1 1/2 Tablespoons granulated onion
- 3 Tablespoon kosher salt
- 1 Tablespoon coriander (toasted and cracked)
- 3 Tablespoons olive oil
- 3 carrots (washed, ends trimmed and cut into large 3-inch chunks)
- 3 celery stalks (washed and cut into large 3-inch pieces)
- 2 yellow onions (peeled and quartered)
- 2 cups beef broth
- Pan drippings from roast (about 1 1/2 cups)
- 3/4 up red wine
- 2 cups beef stock
- 3 Tablespoons unsalted butter
- Kosher salt and freshly cracked black pepper
- Calories: 105 kcal
- Carbohydrate: 7 g
- Protein: 2 g
- Fat: 6 g
- Saturated Fat: 2 g
- Cholesterol: 7 mg
- Sodium: 1994 mg
- Fiber: 1 g
- Sugar: 2 g
- Serving Size: 1 serving
- For the aging of the roast
- Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.
- Regular roasting dry aged prime rib
- 2 hours before roasting, take the roast out of the refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of the roast.
- Preheat oven to 450 degrees F.
- Place roast on a rack in a large, heavy roasting pan.
- For the seasoning mixture
- In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. A food processor works well for this. Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.
- Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the 2 cups beef broth. Be sure to check the liquid level in the pan occasionally and add some water, if necessary. (You will need this liquid to make the au jus.) Place the rack holding the roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.
- After 40 minutes, reduce heat to 325 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 130 degrees F. This is for medium rare. Remove from oven, remove from roasting pan, loosely tent with foil and allow to rest for 25 minutes while making the au jus.
- For the Au Jus
- Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season to taste with salt and pepper. Strain once more into serving vessel.
Standing Rib Roast: Dry Brined, Herb Rubbed, Slow
Prime Rib | Reverse Sear & Dry Brine
Holiday Standing Rib Roast
Provided by: Sarah Chanin
Total time: 1020 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 4
- 1 (3- to 4-bone) standing rib roast, preferably from the loin end, with the fat cap in place, 7 to 10 pounds
- 2 tablespoons neutral oil, to coat the roast, plus more if needed
- Kosher salt, 2 teaspoons per bone
- 1 tablespoon freshly ground black pepper
- Remove any plastic wrap or butcher's paper from the roast. If any twine is tied around the roast (running in the direction of the ribs), leave it in place for now.
- Place the rib roast onto a rack set inside a half sheet pan, baking dish, etc. Airflow around the roast is key. Wrap in at least three layers of the cheesecloth, which will allow air flow while preventing the outer surface of the roast from hardening. Position the wrapped roast so that the ribs are facing downward and stash on the lower level of the refrigerator (set no lower than 34°F and no higher than 38°F) for 5 to 7 days. There’s no need to change the cheesecloth during this time. Note: Although this isn’t classical “dry aging,” which involves a lot of complex enzymatic action, this drying will remove some of the moisture from the roast thus intensifying its flavor.
- When you’re ready to cook, retrieve the roastYou can leave it on its rack and half sheet pan. from the refrigerator, remove and discard the cheesecloth, and rub roast with the oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil, cover the roast with kosher salt, using about 2 teaspoons per bone, and the pepper. Let sit at room temperature for 1 hour.
- Place a probe thermometer into the center of the roast and set its alarm for 118°F. Set the roast on the lower middle rack in a cold oven and turn the oven to 250°F. Let roast until the meat hits its target temperature, about 3 hours for a 3-bone roast or up to about 4 hours for a 4-bone roast. (It is more important to keep an eye on the temperature than the time here; your times may vary depending on the exact weight and shape of the roast.)
- When the thermometer alarm goes off, remove the roast from the oven, transfer to a cutting board, cover with foil, and let rest while preparing the pudding. (The roast’s internal temperature should rise up to around 130°F, then very slowly start to fall.) Pour off the drippings from the sheet pan into a heat-proof liquid measuring cup. Let the roast rest for 30 minutes. Hang on to the sheet pan and rack; you’ll use it again later.
- After 30 minutes, return the roast to the rack and sheet pan, then return to the oven. Crank the oven upas high as it will go; ideally 550°F, but 500°F will also work, and cook until the exterior of the roast is browned, 10 to 15 minutes, depending on how hot you can get your oven to run.
- Return the roast to the board, carve, and serve with Yorkshire pudding. And no, you don’t need to rest it again.
Standing Roast Beef (Brined)
Provided by: Digame1129
Total time: 825 minutes
Cook time: 270 minutes
Prep time: 15 minutes
Yields: 1 serving
Number of ingredients: 11
- 8 cups warm water
- 8 cups brewed French-roast coffee
- 1 cup kosher salt
- 1 (1 ounce) package dry French onion soup mix
- 1 onion, diced
- ¼ cup minced garlic
- 2 tablespoons Worcestershire sauce
- 1 (6 pound) standing beef rib roast
- 2 teaspoons garlic powder, or to taste
- 2 teaspoons onion powder, or more to taste
- ground black pepper to taste
- Calories: 538 calories
- Carbohydrate: 8.2 g
- Cholesterol: 124.9 mg
- Fat: 38.8 g
- Fiber: 0.9 g
- Protein: 36.6 g
- Saturated Fat: 15.7 g
- Sodium: 11819.5 mg
- Sugar: 2.2 g
- Stir warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce in a 16-quart stock pot until salt and onion soup mix has dissolved. Lay roast in the brine and cover pot; refrigerate at least 8 hours. Turn roast over at least twice during brining.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove roast from brine and pat dry with paper towels. Place roast on a rack in a roasting pan with the fat side down; sprinkle with garlic powder, onion powder, and black pepper. Flip roast and season other side the same way. Let roast stand until it reaches room temperature, about 1 hour.
- Place roast into preheated oven and bake for 1 hour.
- Turn off heat and leave meat in the hot oven, without opening oven door, for 3 hours. Turn oven back on and set heat for 375 degrees F (190 degrees C). Let roast reheat until an instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for medium-rare, 30 to 40 minutes.
Reverse-Sear Prime Rib Roast
Provided by: hello angie
Total time: 855 minutes
Cook time: 220 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 6
- 1 (10 pound) bone-in standing rib roast
- 2 tablespoons kosher salt
- ½ cup butter, softened
- 3 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- ground black pepper to taste
- Calories: 339 calories
- Carbohydrate: 0.1 g
- Cholesterol: 93.5 mg
- Fat: 25.8 g
- Fiber: 0.1 g
- Protein: 25.1 g
- Saturated Fat: 11.5 g
- Sodium: 672.3 mg
- Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
- Remove roast from the refrigerator and allow to come to room temperature, about 2 hours.
- Preheat the oven to 200 degrees F (95 degrees C).
- Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
- Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from the oven and tent with aluminum foil; allow to rest, about 20 minutes.
- Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
- Once the oven has come up to temperature, uncover rested roast and return it to the oven. Bake until well-browned, 6 to 10 minutes. Slice and serve.