Post by NancyRogers on Dec 18, 2003 7:55:34 GMT -6
Enjoy the newsletter and all the hard work you put into it.
I need some tips and help on making a standing rib roast. I have never made one and have looked at alot of recipes I found thru google but would rather have a tried and true one. If anyone out there could help me out, it would be greatly appreciated. I am planning to do this for Christmas, since I have had quite enough turkey and ham, plus my daughter will be coming in and she doesn't like turkey at all, no matter how it is prepared.
Cyndi I found this on Chittiling News Letter the other day and made it last night Very Very Good
I hope you will enjooy as much as my hubby and I did. For desert I served a fresh fruit salad. Be Blessed and have a Happy New Year April B.
STANDING RIB ROAST
1 large onion, peeled, quartered 1 large carrot, peeled, coarsely chopped 1 celery stalk, coarsely chopped 10 garlic cloves, peeled 1/4 cup olive oil 3 Tbs. all-purpose flour 2 Tbs. chopped fresh rosemary 1 Tbs. salt 1 1/2 tsp. ground black pepper 1 6 3/4 lb. standing rib roast
Puree onion, carrot, celery, garlic cloves, oil, flour, rosemary, salt and pepper in processor. Place beef in roasting pan. Rub beef with vegetable and herb puree, covering completely. Let beef stand 1 hour at room temperature.
Preheat oven to 500 degrees. Roast beef 20 minutes. Reduce oven temperature to 375°F. Continue roasting beef until thermometer inserted into center registers 125 degrees, about 1 hour 45 minutes longer. Remove roast from oven. Let stand 20 minutes. Slice roast and serve.