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Monday, December 03, 2007

Rib Roast

Making a rib roast can get to be a complicated affair. There is the matter of the cut, the actual meat you are using, the spices, and everything else involved. It can be daunting and then you worry if it will come out just right cause usually you are serving it immediately after cooking. Though it can also be very simple and as usual Paula makes it simple in the following recipe. (*Take a look at Teddy's Note below for some important directions.)

Paula writes:

I served this with Green Beans, Carrots and Butternut Squash
Rib Roast

  1. 4 pound Rib Roast
  2. 2 teaspoons Lemon Powder
  3. 2 Gloves Garlic (crushed)
  4. 2 Teaspoons Black Pepper
  5. 2 Teaspoons Celery Seed
  6. 2 Teaspoons Ginger
  7. 1 Teaspoon Sugar

Utensils You Need:
  1. Roasting Pan
Recipe Directions:

  1. Make a beef rub for this using the following (from ingredients listed above)
    • Lemon Powder
    • Garlic
    • Black Pepper
    • Celery Seed
    • Ginger
    • Sugar
  2. Combine and rub on the roast before cooking.
  3. Roast at 350ยบ Fahrenheit
  4. 1 hour 45 minutes for medium rare; 2 1/2 hours for well done

One important note here. If you are dealing with a frozen piece of meat, take it out the day before and let it defrost. Then create the "beef rub" as described above and rub it into the roast. Then put it in the refrigerator overnight, and make it a couple of hours before you have to serve it. This will allow the spices to seep in overnight.

6 Fire Comments - Click To Post A Comment:

Anonymous said...

my rule of thumb is 20-25 mins/lb @350 for medium rare. (and anybody who cooks a rib roast to well done deserves to be taken out and hanged by the toenails, or at the very least, SHOT!! what a ruination of a perfectly tender flavorful piece of meat!)

i do buy a standing rib roast, bone-in, and stand it in the roasting pan fat-side up/bones down. because i like the flavor of the meat itself, i only season with some salt and pepper, and perhaps a bit of garlic powder.

Your Corona Story said...


I totally agree with the "well-done" thing. They should be hung by their toenails. Shooting though... well if they don't have taste buds it ain't their fault! :D

Pesky Settler said...

I'd like to use the photo for the new KCC banner if that's ok with you.

Paula and Elwood's Poetic Palace said...

Sorry I'm just seeing this comment now. Of course , you may use the photo, if it's not too late to grant permission

Rumela said...

Thanks for the Rib Roast recipe. Last summer I ate them at a party and has been looking for an authentic recipe ever since. Now I will be able to make them myself. Thanks again.

Yeast said...

I totally agree with the "well-done" thing. They should be hung by their toenails. Shooting though... well