The holiday roast was delicious—but now you've got tons of leftovers.
Standing Roast Beef (Brined)
A montreal beef roast fulfilled my feelings this time because it all starts with one pan, my favorite kind of meal.
Recipe Summary Standing Roast Beef (Brined)
Standing rib roast recipe with brine. Great for a holiday dinner!Ingredients | Leftover Beef Roast Recipes
8 cups warm water
8 cups brewed French-roast coffee
1 cup kosher salt
1 (1 ounce) package dry French onion soup mix
1 onion, diced
¼ cup minced garlic
2 tablespoons Worcestershire sauce
1 (6 pound) standing beef rib roast
2 teaspoons garlic powder, or to taste
2 teaspoons onion powder, or more to taste
ground black pepper to taste
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.
Info | Leftover Beef Roast Recipes
prep:
15 mins
cook:
4 hrs 30 mins
additional:
9 hrs
total:
13 hrs 45 mins
Servings:
8
Yield:
1 standing rib roast
