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Learn how to make this American recipe: the Standing Rib Roast.
Tags:beef,cooking lessons,cooking recipes,cooking tutorials,dave can cook,jaybobed,standing rib roast
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Hey! How are you all doing? It’s “Cooking with Dave” once again. I’m Dave. I am the world’s greatest chef, it says so right here on my apron.
Anyway today, I’m cooking my favorite thing to cook. People have been asking me, “Dave, what’s your signature dish? What do you cook the best?” what I cook the best. I think it’s the Standing Rib Roast.
It is wonderful. You ain’t going to believe it. It’s a little expensive but if you will and go out and eat dinner for people, you can do this for that. I bought the standing rib roast, a five pound standing rib roast. It cost me $8.99 a pound. I paid about $5.00 for it. It is wonderful and it always going to be wonderful.
I’m going to cook this a little different than people cooked it. It’s a roast. You should pretty much, probably when people tell you, you should do this roast as you can sear it on all sides, brown it and then put it in the oven and roast it because it’s a roast. And you know, with a red roast, you can cook it. It’s where it’s tender and then juicy in the middle and still a little bit rare and on the outside you get yourself a well done piece for those who like it well done. And those who don’t like it well done, you cook the inside of this.
So, you cook your roast to about 130 to 140 degrees on the inside and it’s juicy and tender and it’s wonderful. It’s the same thing we’re going to do, only I’m going to do it on top of the stove and I’m going to cook it in a grill because I’ve got all my mashed potatoes—gravy so why not use our red roast to make our gravy. And then we’re going to put red roast in the gravy and when I serve it, I’ll serve the gravy on the red roast as well as the potatoes. And man, it will be wonderful. Let me tell you, a thing of beauty. Okay. I’m going to bring you over here and show you how to put it together.
First, let me show you all this red roast, fit the—red roast. It is beautiful. You can see this. It’s a nice rib eye roast throughout. It’s beautiful. And on this side, there’s a bone, you got bone in it. You know, bone’s going to give us some flavor and make it juicy. A little fat on this side and we’re going to brown it on all sides. Just sear it and some onions and some garlic with olive oil. You know how to do it and then we will put a lid on it to let it cook a little bit and then we’ll take a lid off and we’ll get those juices in the bottom of the pan with some onion and garlic to make ourselves a nice gravy and then we’ll put it back in and let it cook in that gravy until as soon as it’s a 140 degrees.
Okay. I’m going to use my Dutch oven to do this. You don’t have to use a Dutch oven you can use whatever pot that you have that you can cook on top of the stove that has a lid and that’s big enough to hold your roast. I’ll put a little olive oil on the bottom of the pan and I put the heat on medium, a little higher on medium. We want to sear this thing on all sides. So, we want to be ready. I chopped up a whole onion. I’m going to put whole chopped up onion right down there in the bottom of the pan. We’re going to use some garlic. I’m going to use three or four tablespoons of garlic. We’re going to hit that with a little bit of salt, not a whole lot of salt, just enough salt to bring the flavors out. We’re going to salt the beef after we flip it, a little bit of pepper in there. Alright, once you get to this, almost cooking a little bit couple of minutes. Just wet enough to add flavors. Then, before I put my roast in, I’m going to hit it with some Italian season. You know how I like Italian seasoning. We got to have some Italian seasoning on our roast. So, I'm going to hit it just like that and then I’m going to lid my roast fat side down to start with right there and those and I'm just going to let that thing cooked just get brown on all sides.
Alright, we’re cooking about two to three minutes just to get it brown on one side. We’re going to hit it with some Italian season on this side and on the side there. You’re going to know I like Italian season. Get a little pepper. We like the pepper. Alright, and now I got it brown on all sides, what I’ll do is I turn my heat down to about low medium, low somewhere in there. You want to turn that to a simmer. So, what we’re trying to do now is simmer it and I’ll put a lid on it and we’ll let those juices do their job.
All right, time to take a look at the roast. It looks like we’re doing good. I’m going to take the temperature one more time and see what we got. I think we’re going to be good. I was asked to cook a little bit longer. People like it a little more well. So, it looks like we’re going on 50. We’re just ready to rock. That’s very cool. Hmm, juicy!
Now, I’m going to show you what we’re going to do. We’re going to make our gravy. We’re going to take our roast out and set it aside just for a minute. And then on the side we got this—as we get going on. You can see all that onions and garlic and all that juice looking good. We’re going to make some gravy out of that right there.
Alright, now if you think you have too much liquid, you can drain some of it off. We want to have about a quarter inch if so down in the bottom of the pan just enough to soak this from flour and make gravy. So, I’m going to dump some little bit of this off. Then that would just leave me a little thin layer about an eight of inch so down the bottom of the pan. We‘re going to take some all-purpose flour, I’m going to turn my heat up about medium high. Pick my all-purpose flour and I’m going to put just enough flour. It takes to soak up that liquid to make me a roux.
Once I get my roux made up, I'm going to get me some beef broth. Now, the longer you cook this roux, the browner it’s going to get, pretty brown. So, once you think that you got the colors you’re looking for, for your gravy and I want to have a nice brown gravy. Then you can go ahead and add your beef broth. I’m going to add about two cups of beef broth and we’ll probably end up adding some water too. We’re going to cook that and get all this thing broke up in there in that beef broth. And then, we want more gravy in that. We’re going to add some milk.
But first, we’re going to add us some water. Let’s thicken it up nice. And I’m going to turn my heat about medium high and I’m going to cook this. I want to bring it to little simmer and get it to bubbling. I’m just going to give it a taste. It’s pretty good. I’m going to add about two cups of water to it. Fin it out a little bit. Cook it some more because we’re going to cook it down a little bit and we’re going to put our roast back in here. I can put the water and add salt and pepper to taste. That’s pretty good. Add a little bit of pepper. You can use four cups of beef broth. Just more beef broth you use the salter it’s going to be.
All right, the gravy coming back to a simmer. Thicken it up a little bit. Looking good, tasting good, tasting right with salt and pepper in it, looking good. Looks like it’s going to be nice and thick like that. Just keep cooking it. Simmer it a little bit and then right about now I think it has the right consistency. That’s about the thickness we want. We don’t want thin it up not more than that. So, we’re going to cook it just a little bit more. We’ll turn my heat back down to just over low, about medium low. And then I’m going to take my roast and set my roast right back down in that gravy/
And then, we’re going to spoon that gravy on that roast just a little bit of like that. Make sure you decorate it all over it. Looking good. And then, we’re going to flip this over one time. We’re going to let cook a little bit and we’re going to go flip it over. I’m going to put my lid back on because you know it’s my dutch oven is self-basting lid so that’s going to baste that for just a little bit, just enough to that gravy when you say, “Yes, I’m going to be with that roast.” And it will be done.
Okay. I just want it to sit in the gray for about 15 to 20 minutes. I’ve turned it over a couple of times just to kind of let it sit in the gravy and get all gravy—get it nice. And now, I’m going to put t on the plate so I can carve it and then I will spoon that gravy up onto my mash potatoes. And oh, it’s just going to be good. I’ll take you over here and show you how you how to carve it up.
Alright, there is our roast. And what I like to do try to make this kind of carve it like a stake and stand up on it’s end and I’m going to go slice up off the edge. Now, it’s outside the edge here. It’s going to be nice and done. And whoever wants a well done piece, it’s going to be very happy about that piece of meat right there. It is going to be well done. Oh, that looks good.
Alright, maybe it’s all too well done but it’s going to be good. Look at that juicy. Alright now, that is what I call a plate of food. Do you all see that? Isn’t that not beautiful? We got the kind of greens going on there with some mashed potatoes and the gravy. I tell you right now, you cannot make better gravy than with a standing red roast I’m telling you. It is one step above. That was you. You got to love it. This is going to be good. All right, there we go, Dave’s standing red roast. Man, I need to cook the thing a little bit. Don’t cook this so long—because everybody in the house likes a beef well done. I get a little pink in the middle, I really though it’s going to be pink in the middle but I think I’ll let it sit in the gravy too long while it’s finishing up the potatoes. Oh well, that gravy is going to be good. I'm telling you right now I put the best prime gravy you ever had. It is good when you put the gravy on it, you can't go wrong.
Alright, if you cook this, let me know what you think about it. You all have a great day. Thanks.