Roast beef is my go-to Thanksgiving dinner as I don't like turkey. I was looking to do something a little different when I came across this recipe. Usually I read through reviews before I'll try something especially when it's for a big family dinner. I decided to take the risk with this one. ABSOLUTELY LOVED IT! We used a top sirloin roast instead of a standing rib but followed things pretty closely otherwise. The meat was tender juicy and very flavourful. The gravy I made with the drippings was amazing. We loved it so much that we will be making it again later this week when we have different dinner guests.
Roast beef is my go-to Thanksgiving dinner as I don't like turkey. I was looking to do something a little different when I came across this recipe. Usually I read through reviews before I'll try something especially when it's for a big family dinner. I decided to take the risk with this one. ABSOLUTELY LOVED IT! We used a top sirloin roast instead of a standing rib but followed things pretty closely otherwise. The meat was tender juicy and very flavourful. The gravy I made with the drippings was amazing. We loved it so much that we will be making it again later this week when we have different dinner guests.
Fantastic recipe - whenever I tell people I brine a rib roast they think I'm crazy. Until they try this. I usually just leave off the French Onion soup and sub Beef Broth.
I don't ever venture making a recipe with only 4 reviews however I felt strongly that this was going to be a good one and it wasn't complicated. I followed the recipe exactly and hoped for the best seeing it was for a Christmas Day dinner. I was not disappointed. It was delicious and got rave reviews. Definitely a keeper.
Made exactly as written and flavor is outstanding! The only change I made was to cooking time. I found a fool-proof method that cooks it to a perfect medium rare center every time. Pre-heat oven to 500 degrees. Roast in oven at this temp for 5 minutes per pound, then turn oven off, do not open at all for two hours. No need to let it stand before carving when you take it out because it’s already stood the last bit to return juices to the center.
I made this for a 50th Birthday Party and it was absolutely delicious. I have to say that I was concerned about brining such an excellent cut of meat in coffee but decided I would give it a try and I'm so glad I did. I followed the directions to a "T" and the roast came out PERFECT - medium rare so juicy melt in your mouth tender and so flavorful. (There was no hint of coffee in the cooked meat so don't be concerned about brining the meat in coffee). Our guests loved it and raved about it all through dinner and two friends asked me for the recipe so they could make it for two of their upcoming events. This recipe has been added to my "favorites" and will now be my "go to" recipe when planning a decadent elaborate fancy meal.
Five star reviews always get my attention and I was intrigued seeing brewed coffee as one of the ingredients. I halved the recipe because my roast was only 3 to 4 lbs. I marinated it overnight and cooked it in a 375 oven until it registered medium well on the meat thermometer. I did not have time or patience to cook it per instructions provided ie turning the oven off for a period of time and then turning it back on to finish cooking the meat. I let it rest for about 20 minutes before carving and omg what a tender flavourful roast! I'll definitely be keeping this marinade for future!!!
Amazing recipe! Only thing I had to do is add 2c of water to pan during last portion of cooking! Everyone raved about it and gravy was outstanding!! Also had to cook longer..important to have meat thermometer!
This is the first prime rib roast that I have ever made. I decided to try it for Christmas and it turned out amazing. It was juicy and well seasoned. It was just as good as the beef in the major steak houses.
This recipe was flavorful super tender and juicy most awesome even though i did not have the french onion soup pkg. We loved it.
