Preheat oven to 425\u00b0F. In a bowl, combine mustard, garlic and thyme. Season.
Place rib roast on a rack set in a roasting pan. Coat with garlic-herb mixture and roast for 30 mins. Reduce heat to 350\u00b0F and roast for 1 hour 15 mins, or until a thermometer inserted in the thickest part reads 140\u00b0F. Transfer to a serving platter, tent with aluminum foil and let rest for 15 mins before serving garnished with orange slices, fresh currants and fresh parsley.
RIB ROAST:
Preheat oven to 325
Place roast, fat side up
Place potatoes and salt in large saucepan and cover with water . Bring to boil, and cook 5 minutes. Remove from heat, and drain. Score potatoes all over with the tines of a fork.
Combine cooked potatoes and drippings in roasting pan large enough to accomodate them in a single layer.
Roast in 400 F oven until crispy and golden brown, about 1 hour.
Start with a room temperature roast and a preheated oven @ 500
Allow roast to stand at room temperature for at least 1 hour.
efore serving, place ROOM TEMPERATURE roast in a shallow pan, fat
hours-overnight.
When \"Standing Rib Roast\" is finished, set oven at
5 degrees .
For the mashed potato crust
Rub the roast with seasonings and let stand at room temperature for 1 hour.
Place in shallow open roasting pan with ribs down or on wire rack if boneless.
Place in cold oven.
Roast 1 hour at 375\u00b0.
Turn off oven until 1 hour before serving.
Turn oven back on to 375\u00b0 for 30 minutes for rare, 40 minutes for pink and 50 minutes for pale pink (done).
Let roast rest for 20 minutes before carving.
Combine all seasonings and rub over roast.
Place roast fat side up in a large roasting pan, insert meat thermometer.
Bake uncovered at 350 degrees until roast reaches desired doneness.
Allow 23 to 25 minutes per pound for rare, 27 to 30 for medium, 32 to 35 for well done.
Let stand for 10 to 15 minutes before carving.
Pour pan juices into glass measuring cup, skim fat.
Add boiling water and bouillon to pan and stir to remove brown bits, stir in reserved juice.
Preheat the oven to 350\u00b0F. Weigh beef and calculate cooking time (15-20 mins per pound).
Place beef on a rack in a roasting pan. Rub beef with oil and sprinkle with herbs. Season to taste.
Roast 2 hours until cooked to desired doneness. Let stand, loosely covered with foil, 15-20 mins, before carving. Serve with vegetables of choice and gravy.
In morning, preheat oven to 375\u00b0.
Roast one hour; turn oven off.
Do not open oven door.
Before serving, reheat roast at 375\u00b0 for one hour.
1. Let the roast rest at room temperature for 3 hours, this
ith cold water, and wait for the coals to turn white
Place roast fat side up on rack in roasting pan.
Mix spices, and rub into roast.
Bake uncovered at 325F degrees for 2 1/2 hours for medium.
Remove from oven and let stand for 15 minutes.
Carve into slices.
Select a well-marbled standing rib roast.
Let stand at room temperature for one hour.
Rub roast with salt; sprinkle with pepper.
Place on rack, fat side up, in shallow roasting pan.
Preheat oven to 500\u00b0.
With boning knife, carve ribs from roast and save.
Rub roast generously with soy sauce and seasonings.
Place roast on top of ribs in roasting pan.
Bake 30 minutes.
Reduce heat to 300\u00b0 and cook for 20 minutes per pound. Transfer roast from pan to platter.
Let stand 10 minutes before carving.
245 degrees C).
Brush rib roast lightly with olive oil. Rub
Preheat oven to 550\u00b0.
Place roast beef fat side up in a shallow roasting pan.
Sprinkle with garlic powder or thyme, salt and pepper.
Place in oven and immediately reduce heat to 350\u00b0. Roast 18 to 20 minutes per pound for a medium-rare roast.