PEPPERED RIB ROAST
A co-worker shared this restaurant recipe with me when I lived in Minneapolis in the 1970s. The marinade tenderizes the meat, and the drippings make a savory sauce to accompany the moist beef slices. -Mary Welch, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 16-18 servings.
Number Of Ingredients 10
Steps:
- Combine the pepper and cardamom; rub over roast. In a shallow dish, combine the soy sauce, vinegar, tomato paste, paprika and garlic powder; add the roast and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Cover and bake at 350° for 2 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 20 minutes before carving., Meanwhile, for gravy, pour the pan drippings and loosened brown bits into a saucepan; skim fat. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts :
BLACK PEPPER CRUSTED PRIME RIB
Provided by Sandra Lee
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by cutting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it's completely covered. Transfer to a roasting pan lined in aluminum foil.
- Place roast in the oven and cook for 1 hour. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness, about 130 to 135 degrees F for medium rare. Let rest for 10 minutes before carving.
- *Cook's Note: Have butcher remove ribs from roast and tie it.
STANDING RIB ROAST
Provided by Anne Burrell
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
- Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
- Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
- Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.
- Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.
PEPPERED RIBEYE ROAST
Roast recipes are a fuss-free entree to serve when entertaining. After marinating the meat overnight, simply pop in the oven and bake for a couple of hours. It turns out terrific every time.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 24-30 servings.
Number Of Ingredients 8
Steps:
- Combine the pepper and cardamom; rub over roasts. In a large bowl, combine the soy sauce, vinegar, tomato paste, garlic powder and paprika. Pour half into each of two large resealable plastic bags; place each roast in one of the bags. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Place each roast in a roasting pan. Bake, uncovered, at 350° for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
PEPPERED RIB EYE ROAST
Roast recipes are a fuss-free entree to serve when entertaining. After marinating the meat overnight, simply pop in the oven and bake for a couple of hours. It turns out terrific every time.
Provided by Allrecipes Member
Time 2h15m
Yield 24
Number Of Ingredients 8
Steps:
- Combine the pepper and cardamom; rub over roasts. Place each in a shallow baking dish. In a bowl, combine the soy sauce, vinegar, tomato paste, garlic powder and paprika. Pour over the roasts; turn several times. Cover and refrigerate overnight.
- Place each roast in a roasting pan. Bake, uncovered, at 350 degrees F for 2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Nutrition Facts : Calories 584 calories, Carbohydrate 3.3 g, Cholesterol 132.3 mg, Fat 47.6 g, Fiber 0.7 g, Protein 33.4 g, SaturatedFat 19.5 g, Sodium 1315 mg, Sugar 0.7 g
ROAST PEPPERED RIB EYE OF BEEF
This is my mother-in-law's famous Christmas roast. Since I have hosted Christmas the last several years, I have taken it on, and it truly is mouth watering. We have used eye of round instead of rib eye, but for Christmas '07 I dropped the cash for an 8 pound rib eye roast, and it was worth every penny! She got the recipe from Charlie's Cafe Exceptionale in Minneapolis.
Provided by Gatorbek
Categories Roast Beef
Time P1DT2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Trim fat from roast.
- Combine pepper and cardamom.
- Rub all over beef and press in with heel of hand.
- Prepare marinade.
- Combine tomato paste, garlic powder, and paprika.
- Slowly add soy sauce, blending well.
- Slowly add vinegar.
- Place roast in large plastic zipper bag or oven bag.
- Pour marinade into bag and seal closed.
- Refrigerate at least 24 hours, turning occasionally.
- Remove meat from marinade and let stand at room temperature about 2 hours.
- Preheat oven to 300°F.
- Wrap tightly in foil or use an oven bag.
- Place in shallow pan and roast for 1 to 1 1/2 hours for medium rare. After 1 hour, begin testing with a meat thermometer inserted to the center of the roast. Remove when thermometer reads 120. Do not over cook! Roast will continue to cook while standing, and the end pieces will be more done than the center. Reserve about 1 cup of marinade for au jus.
- Remove meat from bag and let rest covered with foil about 15 to 20 minutes before carving. Reserve drippings.
- Meanwhile, prepare au jus:.
- Strain drippings and skim off fat.
- Bring 1 cup of drippings, 1 cup of water, and 1/2 to 1 cup of marinade to a boil. Reduce to desired strength.
- Carve roast and serve au jus.
SALT AND PEPPER CRUSTED RIB ROAST
Provided by Ian Knauer
Categories Pepper Roast Father's Day Back to School Dinner Beef Rib Fall Gourmet
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F with rack in middle.
- Rub roast all over with oil, then sprinkle all over with kosher salt. Coarsely crush peppercorns in a folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Coat meat on all sides with peppercorns, pressing to help them adhere.
- Roast on a rack in a 13- by 9-inch roasting pan 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).◊
PEPPERED HERB RIB ROAST
Yield 12 Servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Place meat on rack in shallow roasting pan. Mix seasonings in small bowl. Press evenly into surface of meat.
- Roast, uncovered, until internal temperature reaches 135°F for medium-rare (1 3/4 to 2 1/4 hours) or 150°F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10° during standing).
BLACK PEPPER CRUSTED PRIME RIB WITH AU JUS
This is the most delicious, tender prime rib I have ever eaten. The garlic butter paste helps to hold in the juices. The au jus keeps it wonderfully moist on your plate and is so easy to prepare.
Provided by Marie
Categories Roast Beef
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place roast fat side up in roasting pan and brush exposed ends with vegetable oil.
- With food processor on, drop garlic cloves in until minced, then add steak seasoning and butter and process until combined well.
- Spread this mixture all over top of roast.
- Preheat oven to 350° and bake to medium rare or medium (will take about 2 hours and 45 minutes for medium rare).
- Remove roast from oven, cover loosely with foil and let rest for 30 minutes.
- To prepare au jus, melt butter in saucepan and saute shallots until soft.
- Add flour and whisk, then add consomme and simmer over low heat until ready to serve.
- Slice prime rib and serve the au jus in a separate bowl.
- Note: the au jus will not thicken, the flour just gives it a little body.
Nutrition Facts : Calories 1686.6, Fat 147.6, SaturatedFat 64, Cholesterol 364.7, Sodium 1135.8, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 80.1
HERB & PEPPER CRUSTED RIB OF BEEF
Planning a dinner party? James Martin's crusted roast beef will wow your guests
Provided by James Martin
Categories Dinner
Time 2h40m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
- While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.
Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 1.43 milligram of sodium
EASY RIB EYE ROAST
I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!
Provided by Kendall Christine Hanson
Categories Main Dish Recipes Roast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 500 degrees F (260 degrees C).
- Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
- Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg
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