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Standing Roast Beef (Brined)

Standing Roast Beef (Brined)

  • Prep

    15 m
  • Cook

    4 h 30 m
  • Ready In

    13 h 45 m
Digame1129

Digame1129

Standing rib roast recipe with brine. Great for a holiday dinner!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 11820 mg
  • 473%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. 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.
  4. Place roast into preheated oven and bake for 1 hour.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Charmaine
11

Charmaine

10/13/2013

Roast beef is my go-to Thanksgiving dinner, as I don't like turkey. I was looking to do something a little different when I came across this recipe. Usually I read through reviews before I'll try something, especially when it's for a big family dinner. I decided to take the risk with this one. ABSOLUTELY LOVED IT! We used a top sirloin roast instead of a standing rib, but followed things pretty closely otherwise. The meat was tender, juicy, and very flavourful. The gravy I made with the drippings was amazing. We loved it so much that we will be making it again later this week when we have different dinner guests.

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