Home Up Contents Sharing Search
Black Tie Rib Roast

Family
Favorite
Recipes

Home • Up • Appetizers • Beverages • Breads • Eggs • Kid Stuff • Main Dishes • Pickles &  Preserves • Salads & Relishes • Sandwiches • Sauces & Dips • Side Dishes • Snacks • Soups • Sweet Treats • Terms & Tips

Home
Up
Beef Cheese Casserole
Beef Noodle & Cheese
Bobotie
Black Tie Rib Roast
Brisket
Chili
Corned Beef & Cabbage
Entrecote
Fajitas
Goulash
Hamburger Noodle Casserole
Hamburger - Tomato Sauce
Lasagna
Meatloaf
Nua Katim
Pat's Chili
Perfect Beef Tenderloin
Pizza Casserole
Porcupines
Pot Pie
Pronto Ranchero Casserole
Sauerbraten
Sumac Skirt Steak
Summer Gourmet Meatloaf
Taco Casserole


Let us know any comments, reviews corrections, and/or suggestions. 

Recipe contributions and pictures of dishes you have prepared are always welcome.

 

 

Black Tie
Standing Rib Roast

From the Manassas Gourmet Club Dinner
"An English Holiday"
12 - 14 servings

Quantity Ingredients Preparation Notes
2 tsp Salt
  •   Combine salt, 1 tsp pepper, and thyme
  •   Sprinkle mixture over roast and set aside
  •   Combine water, 1 1/2 Tbsp Butter, lemon juice
      and 1/4 tsp salt in a medium saucepan
  •   Bring to a boil
  •   Add mushrooms, cover and reduce heat
  •   Cook for 5 minutes
  •   Drain mushrooms, reserving liquid and set aside
  •   Add water to liquid from mushrooms to measure
      1 cup and set aside
  •   Place roast, fat side up on a rack in a shallow
      roasting pan
  •   Insert meat thermometer making sure it does not
      touch fat or bone.
  •   Bake at 500 degrees for 10 minutes then reduce
      oven heat to 350 and bake for 3 hours or until the
      thermometer registers the beef wellness of your
      choice.
  •   Remove roast to serving platter
  •   Drain drippings reserving 1 cup.
  •   Return 1 cup of drippings to pan
  •   Add remaining butter, cook over med heat unti
      butter melts
  •   Add shallots and sauté until tender
  •   Stir in reserved mushroom liquid, beef broth, wine and tomato paste.
  •   Cook over low heat for 15 - 20 minutes until liquid is reduced to 2 cups
  •   Add reserved mushrooms and cook until heated
  •   Salt and pepper to taste
  •   Serve sauce with roast.
1 tsp Freshly Ground Pepper
1 tsp Dried Whole Thyme
1 - 10 lb Standing Rib Roast
2/3 C Water
1/4 C Butter
1 1/2 Tbsp Butter
2 Tbsp Lemon Juice
1/4 tsp Salt
1/2 lb Small Fresh Mushrooms, sliced
1/ C Minced Shallots
1 C Canned Diluted Beef Broth
1/2 C Madeira Wine
  Salt and Pepper to taste
1 Tbsp Tomato Paste
   

Download print friendly version of this recipe from the Soltys Family Favorite Recipe Collection.

 

 

• Up •
Back ] Home ] Up ] Next ]

 

Send mail to Collected Favorites  with questions or comments about this web site.
Copyright © 2000 - 2011 Soltys Family and Friends Favorite Recipes
Last modified: 02/19/11