Standing Roast Beef (Brined)

Prep Time:
15 mins

Cook Time:
4 hrs 30 mins

Additional Time:
9 hrs

Total Time:
13 hrs 45 mins

Servings:
8

Yield:
1 standing rib roast

Ingredients

Directions

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.

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

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.

Place roast into preheated oven and bake for 1 hour.

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.

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts (per serving)

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