Salt Encrusted Ribeye Roast

Sorce	dj premier
Ingridients
Instructions	Heat oven to 425°F. Line shallow roasting pan with heavy-duty aluminum foil. Combine salt crust ingredients; mix well. (Mixture may appear dry, but do not add additional water.) In roasting pan, pat 1 1/2 cups salt mixture into a rectangular shape about 1/2 to 1-inch large than the size of the roast. Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (Occasionally, some salt mixture may fall off exposing small areas of the roast. This will not affect cooking.) Roast in 425°F oven approximately 1 1/2 to 1 3/4 hours for medium rare; 1 3/4 to 2 hours for medium doneness. Transfer pan with roast to cooling rack; let stand uncovered, 15 minutes. Remove and discard salt crust from roast, brushing off any remaining salt. Carve roast into 1/2-inch thick slices.

Standing Rib Roast II

Sorce	khy
Ingridients
Instructions	Trim a rib roast. Rub salt, thyme, and pepper into the roast, covering evenly. Place in a shallow roasting pan and let stand at room temperature for 1 hour. Preheat the oven to 500*F (260*C). Roast for 10 minutes then reduce the heat to 350*F (175*C) and cook until a meat thermometer registers 130 degrees for rare, about 1 hour and 10 minutes. Let stand for 15 to 20 minutes before cutting.

Standing Rib Roast in Salt Crust

Sorce	Justin Sane
Ingridients
Instructions	In a bowl stir together the salt and 3/4 cup water until mixture forms a slightly stiff paste. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4-inch thick. Roast the beef in the middle of a preheated oven 325*F (160*C) oven for 2 hours (about 22 minutes per pound), or until a meat thermometer registers 130*F (55*C) for medium-rare meat. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the roast.

Spicy Rib Roast with Black Bean Salsa

Sorce	-HeLLScreaM-
Ingridients
Instructions	Build a medium-low fire in a covered grill. Add coals every 45 minutes as necessary to maintain heat during cooking. Or preheat oven to 325ºF if roasting indoors. Mix chili powder, cumin, salt and red pepper. Reserve 2 teaspoons for salsa. Rub roast with remaining seasoning. Cook roast, bone side down, 4 to 5-inches from heat for 2 1/2 to 3 hours or 16 to 20 minutes per pound in covered grill. Meanwhile, in a medium bowl, combine black beans, tomato, onion, cilantro and reserved seasoning mix. Check doneness with meat thermometer inserted in center not touching bone or fat. Remove roast when temperature reaches 135ºF for medium-rare or 150ºF for medium doneness. Let roast stand tented with foil for 15 minutes before carving. Serve sliced roast with the black bean salsa.

Standing Rib Roast I

Sorce	MytMowse
Ingridients
Instructions	Preheat oven to 375*F (190*C). Place roast in shallow baking pan, season with salt, pepper and garlic powder. Place onion, celery and carrots around beef. Roast in preheated oven 15 to 20 minutes per pound or until meat thermometer reads five degrees below desired doneness; (135*F - 55*C for rare, 140*F - 60*C for medium rare, 155*F - 70*C for medium). Allow roast to stand for 15 to 20 minutes before carving. During standing time, the temperature will continue to rise and reach the desired doneness. To make pan gravy, remove vegetables and roast beef; skim off as much fat as you can. Add wine or beef broth to pan. Heat, stirring up any browned bits in the bottom of pan. Serve over the sliced roast.

Traditional Prime Rib

Sorce	tsingchina
Ingridients
Instructions	Preheat oven to 350°F. In a small bowl, combine all spices. Rub evenly over surfaces of roast. Place rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover. Roast in 350°F oven approximately 18 to 22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer registers 140°F for medium-rare or 155°F for medium. (Temperature will continue to rise to 145°F for medium-rare and 160°F for medium.) When thermometer indicates that roast has reached desired doneness, remove the roast from the oven, tent with foil and allow to rest for 15 minutes before carving.

Tender Beef Rib Roast

Sorce	Sahi
Ingridients
Instructions	In a small saucepan, combine tomato sauce, water, lemon juice, honey, Worcestershire sauce, dry mustard and garlic powder. Bring to a boil, reduce heat and simmer for 15 minutes. Set aside to cool. When marinade is cooled to room temperature, spread evenly over roast and marinate for 4 hours in the refrigerator. Remove roast from marinade and season with salt and pepper. Place on a roasting rack and pour marinade over the top. Place in a cold oven then turn heat to 400°F (205°C). Cook for about 1 hour (for medium-rare), or until desired doneness is reached; baste occasionally with pan juices. Let stand for 10 minutes before slicing.

Jerked Prime Rib

Sorce	TheSpaz&#clcgbcamp
Ingridients
Instructions	Mix together the onion, jalapeño, olive oil, soy sauce, allspice, cinnamon, cumin, salt and pepper. Place the rib roast in a roasting pan, ribs down. Spread the onion and spice mixture across the layer of fat on the roast and let sit 1 hour, refrigerated. Preheat oven to 500°F (260°C). Roast beef in the center of the oven for 20 minutes. Decrease temperature to 350°F (175°C). and continue roasting for 1 to 1 1/4 hours or until desired doneness. Let sit 20 minutes before slicing.

Mt. Vernon Rib Roast

Sorce	Bombski
Ingridients
Instructions	Combine parsley, lemon peel, thyme, juniper berries, pepper and Tabasco in blender. Add oil 1 tablespoon at a time to form a smooth paste. Add lemon juice. Blend. Rub mixture over surface of roast. Cover and refrigerate at least 24 hours. Place roast, fat side up, in shallow roasting pan. Cook in a preheated 500°F oven for 15 minutes. Reduce temperature to 325°F and roast for 20 minutes per pound. Insert meat thermometer in thickest part of roast, not touching bone or fat. Remove roast from oven when thermometer reads 135°F for medium-rare to 150°F for medium. Let roast stand 15 to 20 minutes before carving.

Prime Rib

Sorce	jribbeneversaynever
Ingridients
Instructions	Preheat oven to 350°F (175°C). Rub the rib roast with the garlic; sprinkle with salt and paprika. Place in a roasting pan with the fat side up. Roast uncovered, for 30 minutes. Reduce heat to 325°F (160°C) and cook until meat is tender, about 1 1/2 to 2 hours. Combine sour cream and horseradish; season to taste with salt and pepper. Serve with the sliced prime rib.