Rib roast beef recipe
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- Meat and poultry
- Roast beef
- Rib beef roast
Garlic, Dijon mustard and fresh rosemary complement a fore rib of beef perfectly! Try serving it medium rare with roasted root vegetables and steamed brussels or Savoy cabbage.
40 people made this
- 1 (3kg) fore rib of beef
- 2 or 3 cloves garlic, thinly sliced
- coarse sea salt
- 5 or 6 tablespoons Dijon mustard, or to taste
- 3 to 4 sprigs fresh rosemary, leaves stripped
MethodPrep:15min ›Cook:2hr ›Ready in:2hr15min
- Preheat an oven to 230 C / Gas 8.
- Use a small, sharp knife to make slits all over the beef joint. Push a few slivers of garlic down into each slit. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast; sprinkle the rosemary leaves over the roast. Place roast, bone side-down, in a roasting dish or tray.
- Bake in the preheated oven for 30 minutes. Reduce oven temperature to 180 / Gas 4. Place a meat thermometer in the thickest part of the beef not touching the bone. Cook to your desired degree of doneness, or an internal temperature of at least 65 degrees C (145 degrees F) for medium, about 1 1/2 hours.
- Remove from the oven, cover with a doubled sheet of foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
You can place whole sprigs of rosemary under the rib roast if you prefer. The flavour will impart into the drippings which you can use to make a delicious gravy.
Reviews & ratingsAverage global rating:(12)
Reviews in English (7)
I used this recipe for a New York roast. It was easy and my husband really loved it. I definately will use this again.-01 Jan 2013
We started with a 5 bone rib roast, about 11 lbs to feed 12 card carrying carnivores. Words just don't fully describe how delicious. I think one of the secrets to a good prime rib is to have your meat at room temperature before putting in the oven. We covered it with paper and set at room temp for 18 hrs. The second is to have a good meat thermometer. Most don't realize how quickly the temp goes up once it starts cooking. I think 130° is the magic number and then let it rest for up to 20 minutes. The delicate taste of the Rosemary in the au jus was incredible. We added 3-4 bullion cubes as a tablespoon of butter and some water to make additional au jus. Cleanup was easy because they licked the platter clean.-16 Feb 2016
I have never cooked one of these by myself, but picked this recipe because I have a Rosemary bush in my yard. It came out great. My guest like their meat medium rare, so I cooked the roast to 125, I could have taken it out at 120, but 125 satisfied my guest that like their steak more towards medium. The garlic, salt, Dijon and Rosemary combination had all of my guest raving about the flavor of this roast. I did not even needed a horseradish sauce that I had forgotten to prepare. Everyone thought the roast was perfect.-25 Sep 2016
Standing Rib Roast (Prime Rib)
Standing Rib Roast is considered by many to be the best roast beef in the world. Also known as Prime Rib, it’s a beef cut that’s incredibly succulent with superior taste. This recipe uses a safe, simple but highly effective roasting method so the beef is blushing pink all the way through.
Top tip? Pull the beef out before the target internal temperature as the meat continues to cook as it rests, taking medium rare beef to medium.
- 7 pound standing beef rib roast
- 1/8 teaspoon salt
- 1 pinch ground black pepper
- 6 tablespoons red wine
- 2 cups Swanson® Beef Stock or Unsalted Beef Stock
- 1/4 cup all-purpose flour
Heat the oven to 325°F. Season the beef with the salt and 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.
Kittencal's Perfect Prime Rib Roast Beef
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!
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The Quality Mark & You
Spread the fat surface with a mixture of mustard and black pepper. Add some peeled shallots or onion halves around the joint to give extra flavour and colour to the gravy.
Set oven to Gas Mark 6, 200°C (400°F). Place the joint in the hot oven for 15 minutes, reduce the temperature to Gas Mark 4, 180°C (350°C) and allow 15 minutes per 1/2 kg for rare, plus 20 minutes extra for medium or 30 minutes extra for well done.
To be absolutely accurate, use a meat roasting thermometer. When the meat is cooked remove from the oven, cover loosely with foil and allow to rest for 30 minutes. This resting time allows the juices to settle the meat firms up so it is easier to carve.
Spoon off the fat. Add some wine or water to the juices. Boil over a high heat and taste for seasoning. Serve with the sliced roast. Delicious with crispy roast potatoes, roast vegetables or a creamy vegetable purée.
- 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 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.
- Rub can be made 1 day ahead store in an airtight container at room temperature.
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- 1 bunch of thyme sprigs
- One 6 1/2-pound prime rib roast with 4 ribs&mdashhinged, frenched and tied
- 1/4 cup kosher salt, plus more for seasoning
- 1 tablespoon unsalted butter, cut into small cubes
- 2 medium shallots, minced
- 2 tablespoons drained capers
- 1 tablespoon Cognac
- 2 cups beef stock or low-sodium broth
- 3 tablespoons heavy cream
Wedge the thyme sprigs into the hinge between the bones and meat of the rib roast. Season the roast all over with the 1/4 cup of salt and place bone side down on a plate refrigerate uncovered overnight.
Set the roast in a roasting pan and let stand at room temperature for 2 hours. Preheat the oven to 225°. Cook the roast until an instant-read thermometer inserted in the thickest part registers 90°, about 2 hours. Remove the pan from the oven and increase the oven temperature to 500°. Once the oven is at 500°, transfer the roast back to the oven and cook until golden brown and 110° to 115° for rare, 15 to 30 minutes. (Alternatively, you can let the roast rest at room temperature for 2 hours before roasting at 500° it will take 30 to 40 minutes to reach 110°.) Transfer the roast to a carving board. Dot with the butter, tent with foil and let stand for 30 minutes.
Meanwhile, set the roasting pan over 2 burners over moderately high heat. Add the shallots and cook, stirring, for 1 minute. Add the capers and cook, stirring, for 30 seconds. Add the Cognac, then the beef stock. Bring to a boil and cook for 5 minutes. Stir in the cream, season with salt and pepper and pour the gravy into a pitcher or gravy boat. Discard the string and thyme sprigs from the roast, carve the meat and serve.
Pre-heat the oven to, 400 degrees.
Dust the fat surface of the beef with 1 level dessertspoon each of the English mustard powder and plain flour — just rub them in gently — then season with salt and pepper.
Place the joint in a roasting tin on top of 2 small halves of onion. The onion will caramelize as the beef cooks and give a lovely flavor and color to the gravy. Now place the meat on a tray just above the center of the oven. It will have plenty of fat so don't add extra. Give it 20 minutes of cooking at the initial temperature after that turn the heat down to 325 degrees and cook it for 15 minutes to the pound — this will give you rare beef. Add 15 minutes to the total cooking time for medium rare and 30 minutes for well done.
While the beef is cooking, lift it out of the oven from time to time, tilt the tin and baste the meat really well with its own juices — this ensures that the flavor that is concentrated in the fat keeps permeating the meat, and at the same time the fat keeps everything moist and succulent. While you're basting, close the oven door in order not to lose heat. Baste the meat with the juices at least three times during cooking.
To see if the beef is cooked to your liking, insert a thermometer into the thickest part of the joint and check the temperature. The temperature will indicate how much the beef has cooked. When it is cooked to your liking, remove it from the oven, transfer it to a board, and allow it to stand in a warm place for up to an hour, loosely covered with foil, before carving — to let all the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it will be easier to carve. Some of the juices will escape, though, and these should be poured into the gravy.
- Nutritional Sample Size based on eight servings
- Calories (kcal) : 370
- Fat Calories (kcal): 190
- Fat (g): 21
- Saturated Fat (g): 9
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 10
- Cholesterol (mg): 120
- Sodium (mg): 1900
- Carbohydrates (g): 1
- Fiber (g): 0
- Protein (g): 41
Dry-age the beef three to seven days ahead:
- Unwrap the beef, rinse it well, and pat it dry with paper towels. Do not trim. Wrap the roast loosely in a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or other tray. Refrigerate for three to seven days the longer the beef ages, the tastier it gets. After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat.
- When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried, outer layer of the meat. Shave away any dried areas of fat, too, but leave behind as much of the good fat as possible.
Roast the beef:
- Mince the garlic cloves with a chef’s knife and sprinkle with the salt. Using the side of the knife, scrape and mash the garlic and salt together until they turn into a paste. In a small bowl, combine the garlic paste with the mustard, thyme, olive oil, and pepper. Rub the garlic mixture over all sides of the beef. Put the roast, fat side up, on a rack set in a heavy-duty rimmed baking sheet or small roasting pan. Let the roast sit at room temperature for 1 hour. Meanwhile, position a rack in the center of the oven and heat the oven to 450°F.
- Roast the beef for 15 minutes. Without opening the door, reduce the oven temperature to 375°F. Continue to roast until a thermometer inserted in the center of the roast registers 130°F for medium rare, 1 to 1-1/2 hours.
- Let the beef rest for 20 minutes. Meanwhile, transfer the crème fraîche to a small serving dish. Carve the beef into thin or thick slices and pass the crème fraîche on the side.
Home refrigerators aren’t as consistent or as cold as commercial meat lockers. Before aging meat at home, get a refrigerator thermometer and be sure your fridge is set below 40°F. Cook or freeze the meat within seven days of beginning the dry-aging process.