42605 standing roast pan sau Recipes

equipment, roasting pan, roasting rack, programmable digital thermometer (a must), aluminum foil, kosher salt, fresh coarsely cracked black peppercorns (hammer and zip lock bag), fresh or dried rosemary (fresh preferred ), fresh or dried thyme (fresh preferred ), meat, olive oil, standing rib roast, room temperature , 2 people per bone, 4 bone minimum

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

standing rib roast of beef , about 6 1/2 lb, garlic , thinly slivered, coarse salt and pepper

standing rib roast (about 6 lbs.), garlic salt, rosemary, cayenne pepper

well-trimmed 8- to 9-lb rib roast (with 4 bones ), crushed dried rosemary, divided, coarse kosher salt, fresh ground black pepper, olive oil, boiling water, dried porcini mushrooms, butter, room temperature, divided, fresh button mushrooms , cut into 1/4-inch-thick slices, garlic cloves, minced, all-purpose flour, low sodium beef broth, dry red wine, fresh rosemary (for garnish )

warm water, brewed french-roast coffee, kosher salt, dry french onion soup mix, onion, diced, minced garlic, worcestershire sauce, standing beef rib roast, garlic powder , or to taste, onion powder, or more to taste, ground black pepper to taste

oil, onions chopped, carrots chopped, head celery, chopped, knob fresh ginger, peeled and sliced, heads garlic , roots removed, not peeled, bay leaves, cinnamon, cracked, dried chile, dry white wine , such as chardonnay, chicken stock, fresh suckling pig , butterflied, salt and freshly ground black pepper, cumin seeds, brown mustard seeds, black peppercorns, cinnamon, paprika, canola oil, minced red onions, pureed ginger, pureed garlic, apple cider vinegar, pork stock (from roasting pan) or chicken stock, white wine, tequila, sugar

fat from roast of beef, all-purpose flour, pan drippings from roast of beef, water, salt and pepper to taste

unsalted butter, chorizo, finely diced, garlic cloves, finely diced, diced celery, onion, finely diced, diced carrot, poblano, finely diced, recipe blue cornbread, crumbled, coarsely chopped thyme leaves, coarsely chopped sage leaves, coarsely chopped cilantro, egg, chicken stock, salt and freshly ground black pepper, cranberry mango relish, fresh cranberries, brown sugar, mango, peeled, seeded and coarsely chopped, diced red onion, minced jalapeno, coarsely chopped cilantro, fresh lime juice, salt and freshly ground pepper, unsalted butter, olive oil, cornish game hens, salt and freshly ground pepper, preheat the oven to 450 degrees f., in a hot roasting pan , melt the butter and oil. season the hens with salt and pepper to taste and sear until browned all over. place, breast side down in the pan and roast for approximately 12 to 14 minutes. check for doneness by seeing if juices run clear when bird is tipped. remove from the oven and let rest for 5 minutes. plate hens alongside of the dressing and serve with the relish.

turkey, kosher salt, freshly ground black pepper, onions, head garlic, several sprigs of fresh herbs , such as thyme, parsley, rosemary, or sage, bay leaves, carrots, celery stalks, unsalted butter, chicken broth (about 4 small cans or 2 quart boxes), all-purpose flour, worcestershire sauce, apple cranberry dressing , recipe follows, special equipment : large roasting pan, pastry brush or bulb baster, instant-read thermometer, unsalted butter, plus more for the pan, sliced country white sandwich bread, cooking apple , such as gravenstein, or golden delicious, onion, ribs celery with leaves, dried apricots, handful fresh flat-leaf parsley leaves, dried cranberries, fresh thyme, kosher salt, fennel seeds , optional, chicken broth (about 1 1/2 small cans), egg, turkey or chicken pan drippings or melted butter

standing beef rib roast, cracked pepper, crumbled dried marjoram, crumbled dried thyme, onions, finely chopped, garlic cloves, minced, all-purpose flour, salt, eggs, milk, beef drippings or 1/2 cup melted butter, beef drippings or 1/2 cup butter, all-purpose flour, beef broth, half-and-half cream (half milk, half cream), prepared white horseradish, salt and pepper, red onion , to make fresh edible flowers (to garnish, see below)

standing rib roast, olive oil, garlic, minced, oregano, cracked black pepper, salt, butter, diced yellow onions, diced red onions, minced shallot, orange juice, light brown sugar, sherry wine, grated orange zest, minced fresh rosemary or 1 tsp dried rosemary

standing rib roast, garlic, minced, salt, pepper, all-purpose flour

standing rib roast, salt, ground thyme, pepper, fresh parsley sprigs, whole mushrooms, madeira sauce

standing rib roast (4 ribs, trimmed), allspice berries, crushed, pink peppercorns, crushed lightly, freeze-dried green peppercorns, crushed lightly, butter, softened, all-purpose flour, brown sugar, dijon mustard, salt, dry red wine, beef broth, cornstarch, worcestershire sauce, water

standing rib roast (trimmed weight about 10 to 10 1/2 lb, 4-ribs), black peppercorns, ground coarse, dried green peppercorns, ground coarse, white peppercorns, ground coarse, whole allspice, ground coarse, dried thyme, coarse salt, baby carrots, peeled, trimmed , blanched in boiling salted water for 4 minutes, and refreshed under cold water, head garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water, and peel, shallot , blanched in boiling water for 3 minutes, refreshed under cold water, and peeled, dry red wine, canned beef broth, madeira wine, arrowroot, dijon-style mustard, fresh thyme sprig (to garnish )

standing rib roast, salt, coarsely ground black pepper, yorkshire puddings

thyme, leaves only, fresh sage, leaves only, garlic , gently smashed and paper removed, kosher salt and freshly ground black pepper, extra-virgin olive oil, pork rib roast (about 12 to 14 ribs), apple pecan stuffing , recipe follows, gravy , recipe follows, watercress, for garnish , optional, special equipment : roasting pan fitted with roasting rack