Standing Rib Roast With Onion Relish Recipes

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.

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
• Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
• Let rib roast stand for 10 to 20 minutes before carving.

Steps:

• Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down.
• Brush the meat with oil to keep it moist and from sticking to the grates. Sprinkle generously with salt and pepper and the dried herbs. Make slits in the meat with a sharp knife and insert the garlic cloves.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees F.
• Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
• Let the meat rest before carving.

Steps:

• Preheat the oven to 450 degrees F. Combine the rosemary, garlic and cayenne in a small bowl. 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 salt.
• Put the onion, 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 chicken stock and thebay leaves. Put the roast on top of the veggies; roast until the meat is really brown and lovely, about 45 minutes.
• Reduce the oven temperature to 350 degrees F; continue roasting, rotating the pan halfway through, until an instant-read thermometer inserted into the center of the meat reads 125 degrees F for medium rare or 130 degrees F for medium, another 2 hours 20 minutes. During the roasting time, occasionally spoon some of the pan juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup stock.
• Remove the roast from the oven and transfer to a cutting board. Let rest 15 to 20 minutes before carving. Taste the veggies and season with salt, if needed. Skim off any excess fat from the pan juices and remove the bay leaves. Slice the roast and serve with the veggies.

Steps:

• Preheat oven to 325°. In a small bowl, mix the first 5 ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture., Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving., Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan. Skim fat. Add beef stock to drippings; bring to a boil. Serve with roast.

Steps:

• Place beef, fat side up, on rack in shallow roasting pan. Sprinkle all sides and underneath beef generously with garlic powder, dried onion, salt and pepper. Let beef stand at room temperature at least 20 minutes before roasting.
• Heat oven to 450°F. Roast beef uncovered 15 minutes.
• Reduce oven temperature to 325°F; continue to roast 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of beef reads 135°F (for medium). Temperature will rise about 5°F to 10°F after removing from oven; keep this in mind when considering cooking time and desired level of doneness.
• Let beef stand 15 to 20 minutes before slicing.

Steps:

• Pat meat all over with paper towels, then season it all over with salt and pepper. If you want to make a smoky garlic-herb paste, combine herbs, garlic, smoked paprika and just enough olive oil to make a paste. Rub all over meat. Let meat come to room temperature for 2 to 3 hours depending upon how cold it was to begin with.
• Heat oven to 450 degrees. Place meat bone-side down in a roasting pan or on a rimmed sheet pan. Roast for 20 minutes, then turn heat to 350 degrees and continue to roast until the meat registers 115 degrees on an instant-read thermometer for rare, 125 for medium rare (it will continue to cook after you pull it out of the oven). Timing depends on your oven, your pan and the shape of your roast, so start checking after the meat has been in the oven for an hour, but it could take 1 1/2 hours or even slightly longer.
• Let meat rest at room temperature for 20 minutes before carving.

Steps:

• Preheat oven to 425 degrees F.
• Put roast in roasting pan with the fat side up.
• Mix the olive oil and garlic and rub over roast.
• Sprinkle evenly with oregano, pepper and salt.
• Put roast in the oven and reduce the temperature to 350 degrees F.
• For medium rare, cook 2 hours 15 minutes.
• Baste roast during the last hour of cooking.
• Remove from oven and let stand for 15 minutes.
• Onion Relish: Melt the butter in a pot, add the onions and shallots.
• Cook until golden and tender, 15-18 minutes.
• Stire in juice, sherry, brown sugar and zest.
• Simmer about 10 minutes until mixture thickens.
• Remove from heat and stir in rosemary.
• Serve alongside roast.