Name: Standing Roast Beef (Brined)
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Warm water - 8 cups; Brewed French-roast coffee - 8 cups; Kosher salt - 1 cup; Dry French onion soup mix - 1 (1 ounce) package; Onion, diced - 1; Minced garlic - ¼ cup; Worcestershire sauce - 2 tablespoons; Standing beef rib roast - 1 (6 pound); Garlic powder, or to taste - 2 teaspoons; Onion powder, or more to taste - 2 teaspoons; Ground black pepper to taste - 2 teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Standing Roast Beef (Brined)

1. Warm water - 8 cups

2. Brewed French-roast coffee - 8 cups

3. Kosher salt - 1 cup

4. Dry French onion soup mix - 1 (1 ounce) package

5. Onion, diced - 1

6. Minced garlic - ¼ cup

7. Worcestershire sauce - 2 tablespoons

8. Standing beef rib roast - 1 (6 pound)

9. Garlic powder, or to taste - 2 teaspoons

10. Onion powder, or more to taste - 2 teaspoons

11. Ground black pepper to taste - 2 teaspoons

How to cook deliciously - Standing Roast Beef (Brined)

1. Stage

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. Stage

Preheat oven to 375 degrees F (190 degrees C).

3. Stage

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. Stage

Place roast into preheated oven and bake for 1 hour.

5. Stage

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.