Will just salt and pepper do, or do you have any recipes or ideas for something to put on it with a bit more flavor?
Any and all ideas are appreciated!
2007-12-31 05:45:31 · 6 answers · asked by Sookie 6 in Food & Drink ➔ Cooking & Recipes
Thanks for coming over here and helping me out, Beatle Fanatic! :)
2007-12-31 05:55:06 · update #1
BuzzKill! It was Prime Rib and Yorkshire Pudding...you inspired me!
2008-01-01 12:44:09 · update #2
icouldbeagain - there's nothing wrong with BBQ... *drool*
2008-01-01 12:45:35 · update #3
Bowzer - LOL...you never cease to amaze me! :)
2008-01-01 12:52:22 · update #4
I bet Jack Blades has the perfect recipe for this!
I ended up Mac-gyvering a proprietary blend with dijon mustard, a ton of spices that were listed here (thanks, everyone!), and...
...hang on...
...a little tiny bit of molasses. It got rave reviews! :)
2008-01-02 05:54:18 · update #5
Rib Roast (standing)
1 (5-pound) standing beef rib roast
1 tablespoon House Seasoning, recipe follows
Preheat oven to 375 degrees F.
Allow roast to stand at room temperature for at least 1 hour. Rub roast all over with the House Seasoning. Place roast on a rack in a pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in the oven but do not open oven door for another 3 hours. About 1 hour before serving time, turn oven to 375 degrees F to reheat the roast.
Note: Do not remove roast or re-open the oven door from the time roast is put in until ready to serve.
House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup ground black pepper
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
2007-12-31 05:51:33 · answer #1 · answered by Proud to be 59 7 · 5⤊ 0⤋
Well, Beatle fanatic is right about the Essence. That's good stuff. I prefer a red wine, beef broth, garlic, onion, and dijon mustard mix.... lots and lots of garlic.
Oh, and Bowzer, I saw those guys in '83, opening up for Night Ranger. They didn't age very well.
2008-01-02 12:32:26 · answer #2 · answered by Mike AKA Mike 5 · 1⤊ 0⤋
The psychedelic band "Standing Rib Roast" was formed in San Francisco in 1967, merging later with members of "In The Oven" in 1968 to form the supergroup "Standing Rib Roast In The Oven". Their first gig was played on a non-stick oven liner at 350ËF in 1969 - the notorious "Hotter Than Hell" concer - whoops, wrong section, sorry, sorry...
*dog retreats from kitchen back to Music section, as gracefully as his apron will allow*
EDIT: Mike, it was years of playing in pre-heated ovens that did it to them. It's hell on the skin....
2008-01-01 15:02:54 · answer #3 · answered by Bowzer 7 · 3⤊ 0⤋
Yum! We used a pretty basic recipe for our Christmas standing rib roast - this version is a bbq-smoked roast but the seasonings would still be delicious on an oven-baked roast:
http://bbq.about.com/od/beefrecipes/r/ble10311a.htm
2008-01-01 01:00:22 · answer #4 · answered by I Could Be Again 4 · 2⤊ 0⤋
Hi Sookie!
A good cut of beef really shouldn't need much and since the one I cooked on Christmas was already seasoned by the butcher I'm not much help with that.
I'm sure it turned out great : )
2007-12-31 23:43:21 · answer #5 · answered by Buzzkill 4 · 2⤊ 0⤋
Hi Sookie, strange answering a cooking question but here goes.
Salt and pepper is good but if you want a little more kick I use Emeril's Essence (Bam) seasoning which is good for beef.
You could aslo add 1-1/2 cups of red wine and a half cup of beef stock to the bottom of the pan.
Don't forget the meat thermometer!
2007-12-31 13:52:32 · answer #6 · answered by Beatle fanatic 7 · 3⤊ 0⤋