Type what you have

Ingredients

• ✓ beef rib roast
• mushroom
• onion soup mix
• beer
• black pepper

Instructions

1. 1 Place the mushrooms in the bottom of a slow cooker; set the beef roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper.
2. 2 Cook on Low until the meat is easily pulled apart with a fork, 9 to 10 hours.

By J

Ingredients

• ✓ beef rib roast
• garlic
• black pepper
• salt
• egg
• milk
• salt
• all-purpose flour
• pan drippings
• white wine
• beef stock

Instructions

1. 1 Place roast, bone-side down, in a roasting pan. Use a sharp paring knife to poke 24 small holes 1 inch deep all over roast. Stuff each hole with garlic. Sprinkle with black pepper and 3/4 teaspoon salt. Allow roast to stand at room temperature for 2 hours. This will remove the chill, allowing meat to cook more evenly.
2. 2 Meanwhile, beat together eggs and milk with a pinch of salt in a medium bowl until combined. Stir in flour until smooth. Cover Yorkshire pudding batter and place in the refrigerator.
3. 3 Preheat the oven to 450 degrees F (230 degrees C).
4. 4 Cook roast in the preheated oven for 30 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue roasting until an instant-read thermometer inserted into the center of meat reaches 140 degrees F (60 degrees C), about 1 hour.
5. 5 When roast is done, remove from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make Yorkshire puddings. Measure out 1/2 cup beef fat from the pan and divide among 12 muffin tins; pour off remaining fat, but save the roasting pan to make jus.
6. 6 Place the grease-filled muffin tins into the oven and increase the oven temperature to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with refrigerated batter and return to the oven. Bake until puddings have risen tall and are golden brown, 20 to 25 minutes.
7. 7 While Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in wine and bring to a simmer while scraping to dissolve the pan drippings; pour in beef stock and return to a simmer. Cook for 10 minutes, then strain and serve with roast and puddings.

By Elissa

Ingredients

• ✓ beef rib roast
• water
• coffee
• salt
• french onion soup mix
• onion
• garlic
• worcestershire sauce
• garlic powder
• onion powder
• black pepper

Instructions

1. 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. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 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. 4 Place roast into preheated oven and bake for 1 hour.
5. 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.

By Digame1129

Ingredients

• ✓ beef rib roast
• oven bag
• red wine
• shallot
• olive oil
• all-purpose flour
• worcestershire sauce
• garlic
• rosemary
• sage
• thyme
• salt
• black pepper
• butter

Instructions

1. 1 Place oven bag in a roasting pan at least 2 inches deep.
2. 2 Whisk wine, shallots, olive oil, flour, Worcestershire sauce, garlic, rosemary, sage, thyme, salt, and black pepper together in a bowl; pour into the bag. Add rib roast; coat with marinade. Close bag with tie (found inside package). Marinate in the refrigerator for 6 to 24 hours, flipping bag occasionally.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Cut six ½-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in the pan.
5. 5 Place pan in the oven, allowing room for the bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over the pan.
6. 6 Cook in the preheated oven until desired doneness. Allow 1 ¾ to 2 ¼ hours for medium-rare, 135 degrees F (57 degrees C), or 2 ¼ to 2 ¾ hours for medium, 150 degrees F (65 degrees C).
7. 7 Let stand in oven bag for 15 minutes. The temperature of the meat after standing should be 145 degrees F (63 degrees C) for medium-rare or 160 degrees F (70 degrees C) for medium. Carefully cut open top of oven bag. Remember: Always support bag with pan.
8. 8 Transfer roast to a cutting board; carve. Carefully drain juices from the oven bag into a baking dish; discard bag. Skim excess fat from juices; stir butter into juices. Serve hot pan juices over sliced roast.

By Reynolds KitchensR