Standing Roast Beef (Brined) |
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Prep Time: 15 Minutes Cook Time: 270 Minutes |
Ready In: 285 Minutes Servings: 1 |
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Standing rib roast recipe with brine. Great for a holiday dinner! Ingredients:
8 cups warm water |
8 cups brewed french-roast coffee |
1 cup kosher salt |
1 (1 ounce) package dry french onion soup mix |
1 onion, diced |
1/4 cup minced garlic |
2 tablespoons worcestershire sauce |
1 (6 pound) standing beef rib roast |
2 teaspoons garlic powder, or to taste |
2 teaspoons onion powder, or more to taste |
ground black pepper to taste |
Directions:
1. Stir warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce in a 16-quart stock pot until salt and onion soup mix has dissolved. Lay roast in the brine and cover pot; refrigerate at least 8 hours. Turn roast over at least twice during brining.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Remove roast from brine and pat dry with paper towels. Place roast on a rack in a roasting pan with the fat side down; sprinkle with garlic powder, onion powder, and black pepper. Flip roast and season other side the same way. Let roast stand until it reaches room temperature, about 1 hour.
4. Place roast into preheated oven and bake for 1 hour.
5. Turn off heat and leave meat in the hot oven, without opening oven door, for 3 hours. Turn oven back on and set heat for 375 degrees F (190 degrees C). Let roast reheat until an instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for medium-rare, 30 to 40 minutes.
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