Anyone have their own personal recipe for rib roast?!
Answers: I am really interested in personal experiences, please no recipe sites unless you've tried it yourself, thanks :-)
I personally have used Paula Deen's recipe a few times. I will not use any other recipe now.
Foolproof Standing Rib Roast
1 (5-pound) standing beef rib roast
1 tablespoon House Seasoning, recipe follows
Preheat oven to 375 degrees F.
Allow roast to stand at room temperature for at least 1 hour. Rub roast all over with the House Seasoning. Place roast on a rack in a pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in the oven but do not open oven door for another 3 hours. About 1 hour before serving time, turn oven to 375 degrees F to reheat the roast.
Cook's Note: Do not remove roast or re-open the oven door from the time roast is put in until ready to serve.
House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup ground black pepper
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
no
This is from Emeril and I have used it several times and love it
2 heads roasted garlic
3 1/2 teaspoons salt
1 1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 standing rib roast of beef (about 6 1/2 pounds), fat trimmed in 1 strip and reserved
1 1/2 cups red wine, plus 1 more cup if making au jus, optional
1/2 cup beef stock, plus 2 more cups if making au jus, optional
Preheat the oven to 450 degrees F.
Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.
Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.
If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.
Tell if you mean a standing Rib roast a nice why to do it is in a crock pot if you have a big enough one. If not I suggest this
Use a enameled cast iron dutch oven You will want to place the dutch oven on the stove top and heat it up
rub down your roast with a nice oil like olive oil and course sea salt
Sear the roast on all sides make sure you get a get browning on all sides if possible.
Take the roast out and put in about a cup of a good red wine and scrap the frond (the brown bits) off the bottom of the dutch oven
Place the roast back in place in 4 cut up shallots( more if you like)
a quartered bulb of fennel
4 cloves of garlic (whole)
Cover and bake at 375 until the meat reaches the temp you want usually about an hour or so
Check the thermometer for the about of done you like.
Once the meat is done set it aside to rest take out the veggies and place the dutch oven back on the stove top reduce the liquid down and stir in some roux made form butter and flour
carefully add the roux and stir the whole time this will make a nice gravy.
Slice the roast up and Serve with garlic smashed potatoes and there you go