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Friday, August 21, 2015

Standing Roast Beef (brined)

Ingredients

  • Servings: 1
  • 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

Recipe

    Preparation Time: 15 mins Cook Time: 4 hrs 30 mins

    Ready Time: 13 hrs 45 mins

  • 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.
  • preheat oven to 375 degrees f (190 degrees c).
  • 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.
  • place roast into preheated oven and bake for 1 hour.
  • 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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