Texas Beef Standing Rib Roast Go Houston Texans!

Well hello to all my foodie friends out there in Web Land, I hope all is well.  I have spent the last month on the road in D.C. and to the Houston area.  That is where we are from.  My father -in-law has just been told that he has Alzheimer's and we had to help talk him into moving, selling his home and on top of that telling him he can't drive anymore.  What a horrible thing to have to do to some body.  He felt like we were kicking him out of his house.  Poor thing! So my hubby will be going back and forth to Houston for the next few months.  Any who let's do some talking about this wonderful cut of meat called a Standing Rib Roast. As you may know Texas is well know for their Beef and this is what we call a Standing Rib Roast which is a cut of meat from the primal rib section and is a very tender and pricey piece of meat.  My sister-in-law bought it before we arrived not knowing how to cook it.  This roast had five ribs which means that you could serve about 10 people.  It was maybe total weight of 5 pounds.  You can figure that each rib will feed two people.  When you are picking a roast make sure its a nice deep red color not brown.  If the meat is brown then it is too old and it cost to much for you to waste your money on old meat, sort of speak.  You can go to your butcher and get him to cut you one or talk to the butcher at your store and Rhonda bought this one from H.E.B. and I must say that it was a good cut of Beef.   Your roast should be cooked standing up and with Dry Heat.  It should be salted and seasoned with spices and I like to rub my spices into the meat.  You are also going to do what is called searing the meat in a very hot pan with oil in it.  Searing meat caramelizes and browns the meat which adds color and flavors to the meat.  Any who you are going to slit the meat with a knive tip and go in about two inches deep and then you are going to add a garlic glove placed inside the slit.  Your going to do that about 8 times and I put it all over the roast.  Then I rub it with Salt, Pepper, oven and Garlic powders and sear the meat on all side until it is nice and brown.  Then you are going to add some red wine and beef broth to the drippings and add it to the bottom of your roasting pan.  I use a sided cookie sheet so the roast is exposed to the dry heat.  That will give it a nice and brown color as well.  Any Who am ready to give you a recipe on our Texas Standing Rib Roast, go Houston Texans, whcih are my mother-in-laws favorite football team.

Texas Standing Rib Roast

4-5 Pound Standing Rib Roast
6 to 8 cloves fresh Garlic

Slit the rost with the knive and place the cleaned garlic into the slits

Salt and Pepper to taste, sprinkled onto roast
Onion and Garlic Powder, sprinkled onto roast

Rub the spices on the roast with fingers, the best thing God gave you to work with.
1/2 cup Dijon Mustard
6 basil leaves, fresh
1 stick Oregano, fresh
1 stick Rosemary leaves

Finely chop the herbs and add them to the Dijon Mustard.  Rub the mustard all over your roast with your fingers.

3 Tbsp. Olive Oil
Heat the oil in a pan and sear your meat on all sides.


Pre-heat oven to 450 degrees and place roast into your pan after it is seared.  Then to the drippings in the pan you add about 2 cups red wine and 1 cup Beef Broth.  Stir the pan and pour it into your roasting pan with the roast.  Then you bake the roast for 20 minutes on 450 degrees and then turn down your oven to 350 degrees and bake your roast for 18 minutes per pound or until it reaches a temp of 145 to 150 degrees.  Remove your roast and let it rest for about 15 more minutes before carving.  Take the drippings from your pan and heat it with about 1 more cup of red wine and 1 more cup of beef broth. Cook till reduced.  This is a great sauce with lots of flavoring.

I hope you enjoy this recipe we shall did.  Come visit my fan page on facebook at https://www.facebook.com/CookingwithMadjon and also go to www.aikenstandard.com ASTV 95 and watch my TV shows.  Also I have a new cookbook just released MadJon Holiday though itunes.  Please email me with your comments or questions about recipes at madjon51@aol.com.  Bona Y'all and Happy Trail to you until we meet again.  Hope you enjoy the rest of your summer!