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jkmewright....here's my recipe, and hope, anyone trying it, will be happy with it, just as much as I am.
It's NOT hard...because I keep on hearing from people, that they are shy of making a Standing Rib Roast, because they think it is complicated, and they will mess it up.
Beef Rib Roast or also Prime Rib, is one of the most forgiving roasts you can cook. It has sufficient fat on....so, even if you do cook it longer, it will never end up dry, and tasteless.
Start cooking with a meat thermometer....I highly and strongly recommend it, since every ones oven is different!
Here it is.....
1/2 cup chopped fresh parsley
1 tbsp. chopped fresh rosemary
3 tbsp. chopped fresh thyme, divided
1/4 cup = 1 tbsp. Dijon mustard
7-8 lbs. standing rib roast
1 1/4 tsp. salt, divided
olive oil
4 shallots, minced
4 cloves garlic, minced
20 oz mushrooms (shiitake or reg....any you like, create a good mix out of different ones) stems off, sliced
1/2 cup madeira, sherry or a good red whine
3/4 cup beef broth
1 tbsp. cornstarch
Left over, additional fresh herbs (optional)
Preheat oven to 450F.
Combine parsley, rosemary and 2 tbsp. thyme.
Rub mustard over fat side of beef roast; sprinkle with 1/2 tsp. salt.
Press fresh herb mix over mustard.
Place meat on rack set in roasting pan. Place meat in oven; reduce temperature to 350F.
Roast until meat thermometer inserted into center registers 135F (for medium rare), approx, 2 hours and 15 minutes.
Transfer to platter, let stand for 10 to 15 minutes before carving.
In nonstick skillet, heat oil over medium- high heat. Add shallots, garlic,; cook, stirring until mixture is slightly browned, approx, 1 minute.
Stir in mushrooms, and salt, stirring until they soften, approx. 4 minutes.
Stir in madeira, sherry or red wine and thyme, cook until most liquid is absorbed, approx. 3 min.
Stir in beef broth, boil about 3 minutes.
Stir together cornstarch and 1 tbsp. water.
Add to mushroom mixture, bring to a boil.
Cook until thick, approx. 1 min.
Garnish with fresh herbs, if desired!
BTW....I had tried this recipe with Beef Tenderloin as well (cooking time and temperature needs to be adjusted though (keep that in mind!)......WITH THE SAME EXCELLENT RESULTS!
It tastes like something you would get in a 5 star exquisite restaurant.
I would say that the prep time for roast and sauce is about 30 to 40 minutes.
Enjoy.....y'all, and let me know how you guys liked it!
And here's a recipe for a veggie dish to go with the roast...
Golden Glazed Carrots, Turnip & Onions
1 1/2 lbs. white turnips, peeled, cut into 1/2 inch wedges, about 4 cups
8 oz. mini peeled carrots, about 2 cups
2 cups frozen small whole onions, thawed
1/4 cup butter
3 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. coriander
1/8 tsp. ground nutmeg
In large, deep skillet over medium heat, combine 1 cup water with turnips, carrots, onions, butter, sugar, salt and pepper.
Cook, uncovered, stirring frequently until most liquid is absorbed, about 30 min.
Stir in coriander and nutmeg, cook until veggies are tender and lightly browned, about 5 minutes.
Transfer to bowl, serve.
Sounds wonderful. I will get a second mortgage on the house so I can afford an 8 lb rib roast
During the holidays, the Rib Roasts are usually on sale (I know in PA and here in FL we ran them on sale for $4.99 lb in PA, and here in FL $5.99 and $7.99 lb )
So, not to bad....if you can get it now for a good price, go ahead, and freeze it!
Just make sure, it is covered good with approved freezer paper, so it doesn't freezer burn.
During the holidays, the Rib Roasts are usually on sale (I know in PA and here in FL we ran them on sale for $4.99 lb in PA, and here in FL $5.99 and $7.99 lb )
So, not to bad....if you can get it now for a good price, go ahead, and freeze it!
Just make sure, it is covered good with approved freezer paper, so it doesn't freezer burn.
Good Idea, I will keep an eye out for sales. >LOVE prime rib ( and I dont eat meat often)
OK..this sounds so good. This will be a "have-to-have" dinner! Since it's only my husband and myself perhaps I could cut the rib roast in half and freeze the other half for a future dinner?? Seems I have to cut every other recipe in half now that our kids are grown. And of course the cooking time would have to be adjusted--good old meat thermometers! Now with the veggie dish--could I use pearl onions in the produce section? Seems the cooking time would be close to the same as the other ingredients.
And cil....you are so right about not opening these threads about recipes when hungry! Bad idea. Now I want to make everything I see.
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