standing roast beef (brined)

Ingredients

• Servings: 1
• 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
• 1/4 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

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 30 mins

Ready Time: 13 hrs 45 mins


• 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.