RIB ROAST:
Preheat oven to 325\
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.
Place roast, fat side up, in
Allow roast to stand at room temperature
Start with a room temperature roast and a preheated oven @ 500
efore serving, place ROOM TEMPERATURE roast in a shallow pan, fat
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.
Must be standing rib roast.
Will
not work with rolled rib roast.
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.
side.
For the Roast:
Season the rib roast generously with salt
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.
ater to cover. Rub the roast liberally with steak seasoning, being
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.
Boning the roast makes slicing the meat much easier at serving time; have your butcher remove the backbone, or chine, from the whole rack and cut the meat off the ribs in 1 piece. Then tie the meat back onto the bones. The roast can be served on or off the bones. To crack whole peppercorns, enclose them in a resealable plastic bag and crush slightly with a meat mallet.
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.
Bring roast to room temperature and sprinkle with salt and pepper.
Place on rack on shallow roaster.
Preheat oven to 375\u00b0. Place roast in oven for 1 hour.
Do not open oven door.
After cooking 1 hour, turn off heat.
Do not peek.
May be left all day. Before serving, still not having opened oven door, turn on oven to moderate 350\u00b0.
Have butcher crack ribs and tie roast to bake.
Pour a layer of rock salt in bottom of Dutch oven.
Place roast (bone down) on this layer.
Pour remaining salt around sides and over top of meat to cover completely.
Bake in 325\u00b0 oven until done to your test.