STANDING BEEF ROLLED RIB ROAST
This is so moist and flavorful and our family has this ever Easter, Thanksgiving and Christmas (thats when these roasts are usually on sale) IF you have any leftover its fantastic on a sandwich or used for open face roast beef sandwiches the next day but that is a big IF
Provided by Heather Reynolds in
Categories Roast Beef
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Take your roast out of the fridge and let it sit for an hour or 2 to come down to room temperature. This will help the fibers in the meat relax and is key to a tender moist end result.
- Preheat oven to 450 degrees.
- Pat the roast dry with paper towels to get off extra moisture.
- Mix butter, mustard, horseradish and garlic together then smear all over your roast. It will be a little thick and goopy but it gives it great flavor.
- Place the roast FAT SIDE UP and or bone side down (so the fat juices will run down into the meat while cooking) into a shallow baking pan. I use a cooling rack placed into the pan then put the roast on top of that so that the roast is up off the bottom of the pan.
- Don't add water or cover the roast and once the roast is in the oven try not to open the door unless you absolutely have to.
- Insert a meat thermometer and place into the preheated oven.
- Cook uncovered for 15 minutes then reduce the temperature to 325 degrees.
- Cook until the meat thermometer reaches 135 degrees for medium rare.
- Remove from oven, place meat on cutting board and place foil over the roast. DONT CUT INTO THE MEAT!and dont take the thermometer out or it will release juices and you will ruin your tasty expensive dinner.
- Let it sit for at least 15 minutes under the foil. The temperate of the roast will continue to rise and cook the roast. I have let mine sit for 45 minutes before while i am finishing up the rest of the meal and it comes out perfect.
- IF YOU WANT AU JUS SAUCE then just pour the drippings into a glass measureing cup wait for the fat to rise to the surface and skim the fat off.
- Place the same roasting pan over the top of the stove and add 2 cups of water or beef broth.
- Bring to a boil while scrapping the bottom of the pan to get all the good crusty bits off the bottom of the pan.
- Stir in the pan drippings from the glass measuring cup and stir until bubbly.
- Taste and add salt/ pepper or beef bouillon granules if needed for added flavor.
- Serve this over sliced roast.
Nutrition Facts : Calories 867.4, Fat 70.8, SaturatedFat 29.7, Cholesterol 215.8, Sodium 257.9, Carbohydrate 0.8, Fiber 0.2, Sugar 0.3, Protein 53.2
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Hazrat Saleem
[email protected]This recipe is awful. I would never make it again.
Kourosh
[email protected]This recipe is terrible. Don't waste your time.
MD MESHKAT HOSSAIN
[email protected]I would not recommend this recipe to anyone.
Luci Fox
[email protected]This recipe is a waste of time and money. The beef was tough and the flavor was bland.
Faith Assan
[email protected]I'm not a fan of this recipe. The beef was overcooked and the sauce was too salty.
Mehar Nawaz
[email protected]I wouldn't recommend this recipe. It's not worth the effort.
AJ Media
[email protected]This recipe is too complicated. I don't have time for all of these steps.
Nadira Rhaman Labuni
[email protected]I followed the recipe exactly, but the beef was tough and dry.
Kimera Hanifah
[email protected]This recipe is a bit bland for my taste.
Mater Mrer
[email protected]I love this recipe! It's so easy to make and the beef is always delicious.
Abubakar Aliyaahmk
[email protected]This was a great recipe! The beef was cooked perfectly and the sauce was flavorful.
SHIMUL KURI
[email protected]This recipe is a keeper! I'll definitely be making it again.
Cassidy
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised. The beef was cooked evenly and the flavor was delicious.
Akaki Gaprindashvili
[email protected]This recipe is a great way to impress your guests. The beef is cooked to perfection, and the sauce is flavorful and rich.
Alexander
[email protected]I love this recipe because it's so easy to make. I just throw everything in the slow cooker and let it cook all day. The beef is always tender and delicious.
Jean Prentice
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The beef is fall-apart tender, and the flavor is out of this world.
shimza Butt
[email protected]I've made this recipe a few times now, and it's always a hit with my family and friends. The beef is always cooked to perfection, and the sauce is delicious.
Dennis Kahara
[email protected]This was my first time making a standing beef rib roast, and it turned out perfectly! The meat was tender and juicy, and the flavor was amazing.