Standing Roast Beef (Brined)

A standing beef rib roast is brined for juiciness and extra flavor in a coffee-flavored mixture, then oven-roasted to perfect doneness. The secret of this recipe is the long, slow brining process and no opening the oven door once the meat begins to cook.

• Preparation Time: 15 mins
• Cooking Time: 4 hr 30 mins
• Total Time: 4 hr 45 mins
• Calories: 538 Calories

Ingredients

• ground black pepper to taste
• 1 onion, diced
• 2 tablespoons Worcestershire sauce
• 1 (1 ounce) package dry French onion soup mix
• 1 cup kosher salt
• 1 (6 pound) standing beef rib roast
• 2 teaspoons garlic powder, or to taste
• 2 teaspoons onion powder, or more to taste
• 8 cups warm water
• 8 cups brewed French-roast coffee
• 0.25 cup minced garlic

Recipe Instructions

Step 1

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

Step 2

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.

Step 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.

Step 4

Place roast into preheated oven and bake for 1 hour.

Step 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.