Standing Roast Beef (Brined) (2024)

FAQs

Should a beef roast be brined? ›

Importance of Brining in Cooking Beef Roast

Brining a beef roast helps bring flavor to the center of the meat. Thinner cuts like steaks are easy to coat on the surface, but a large piece of meat like a standing rib roast isn't that easy to season from the exterior alone.

1-2 DAYS AHEAD: Dry brine roast with the proper amount of kosher salt (see recipe below) for at least 24, but up to 48 hours. CALCULATE COOKING TIME: 10 pounds multiplied by 14 minutes per pound = a total cooking time of 140 minutes. ROOM TEMP: Allow a 5-rib roast to sit at room temperature for 5 hours before roasting.

For best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes before you start cooking it, and preferably the day before, leaving it in the fridge uncovered overnight. Initially, the salt will draw out some moisture and end up dissolving in it.

If you want a well-seasoned and juicy roast, you need to salt it well and dry-brine it for at least 24 hours and up to 4 days. This way the salt will penetrate the meat properly and it will taste amazing! Take your time!

Brining is the process of infusing proteins with salt, sugar and flavor. In addition, it tenderizes and moisturizes meat. Typically, the protein is soaked in a solution of water (or another liquid such as apple juice, beer or wine), salt and spices for a number of hours in the refrigerator.

Tenderizes. The salt naturally permeates the beef and breaks down the muscle proteins, tenderizing the steak cut in the process. Moisture is locked into the steak, resulting in a juicy, tender steak.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

If you have the time, you should always strive to get your roast seasoned the night before roasting to let the flavor really sink in.

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!

Well marbled beef shouldn't really need the extra moisture from a brine the way leaner chicken and pork do. Dry brining adds good flavor to beef without the moisture.

How long should beef sit in brine? ›

As a general rule of thumb, brine meat for about one hour per pound. You can go longer, but keep in mind that it's definitely possible to over-brine your meat. Most over-brining simply makes everything a little too salty, and you can soak the meat in cold water to draw out the excess salt.

Along with producing juicier meat, dry-brining also helps achieve better surface browning, crunchier crust on steaks and beef roasts, and crispier poultry and pork skin.

Salting meat ahead of time thoroughly flavors it and makes it juicier. The longer salt has to do its magic, the better. Salt most things the day before. Salt bigger cuts and birds at least 2 days in advance.

How Long Does It Take to Brine Meat? A general rule of thumb is to leave your meat in its brine for roughly one hour per pound—never brine your meat more than the prescribed amount, lest the proteins break down too far, turning it into unappetizing mush.

Though many cookbooks rightly warn you never salt meat or poultry right before you put it in the oven– because the salt will draw out the juices and make it dry and tough–the opposite occurs when you salt well in advance of cooking. It all has to do with the behavior of proteins and cell osmosis.