Standing Roast Beef (Brined)

Standing Roast Beef (Brined)

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Digame1129 0

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

Ingredients 13 h 45 m {{adjustedServings}} servings 538 cals

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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

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  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.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
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Reviews 3

  1. 4 Ratings

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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.

Robert Dirk Sims
12/29/2014

Fantastic recipe - whenever I tell people I brine a rib roast they think I'm crazy. Until they try this. I usually just leave off the French Onion soup and sub Beef Broth.

Kelli
12/26/2014

This is the first prime rib roast that I have ever made. I decided to try it for Christmas and it turned out amazing. It was juicy and well seasoned. It was just as good as the beef in the major steak houses.