standing rump roast recipes
Filed Under: beef,winter,main course,roast  

- 6 cups water
- 1/4 cup vegetable shortening
- 10 garlic cloves, quartered
- a 4- to 5-pound boneless beef rump roast
- 5 medium onions, halved
- 1/3 cup plus 2 tablespoons all-purpose flour

- 10 garlic cloves, peeled
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons all purpose flour
- 1 1/2 teaspoons ground black pepper
- 1/4 cup olive oil
- 1 large carrot, peeled, coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 large onion, peeled, quartered
- 1 tablespoon salt
- 1 3/4-pound standing rib roast

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- unsalted butter and 1 tablespoon all-purpose flour

Garnish: chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
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- of fat removed
1 tablespoon vegetable oil
5 pounds russet (baking) potatoes (about 10)
1 1/2 pounds Portobello mushrooms, wiped clean
1 3/4 cups beef broth (a 15 1/2-ounce can)
1 cup water
a beurre manié
- made by kneadin
- For seasoning mixture
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 garlic cloves, chopped
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper

a 3-rib standing beef rib roa

- 1/2 cup honey-Dijon mustard
- 1 3 1/2- to 4-pound boneless prime rib beef roast, excess fat trimmed 1/4 cup dry white wine
- 3 teaspoons chopped fresh thyme

- a 4-rib standing rib roast (trimmed weight 10 to 10 1/2 pounds)
- 4 teaspoons arrowroot, dissolved in 2 tablespoons cold water
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1/2 stick (1/4 cup) plus 1 1/2 tablespoons unsalted butter, softened
- 1/2 cup medium-dry Sherry
- 1 teaspoon salt
- 1 tablespoon minced fresh rosemary leaves
- 2 1/2 cups canned beef broth
- 1/4 pound fresh mushrooms, sliced
- 2 cups hot water
- 1 ounce dried shiitake mushrooms

- 2 tablespoons Worcestershire sauce
- 3 large onions (about 1 1/2 pounds), sliced thin
- a 14- to 16-ounce can tomatoes, crushed and drained in a sieve
- a tied boneless 3-pound rib roast at room temperature
- 1 tablespoon vegetable oil
- 1 cup water
- 1 cup beef broth
- 1 tablespoon all-purpose flour
- fresh rosemary sprigs for garnish

- 1 head of garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water, and peeled
- 1 tablespoon arrowroot
- 2 tablespoons Dijon-style mustard
- 4 whole allspice, ground coarse
- a 4-rib standing rib roast (trimmed weight about 10 to 10 1/2 pounds)
- 2 cups canned beef broth
- 3/4 pound very small carrots, peeled, trimmed, blanched in boiling salted water for 4 minutes, and refreshed under cold water
- 1 teaspoon coarse salt
- 1/2 teaspoon dried thyme
- 1 tablespoon black peppercorns, ground coarse
- 6 tablespoons Madeira
- fresh thyme sprigs for garnish
- For the sauce
- 2 teaspoons dried green peppercorns (available at specialty foods shops), ground coarse
- 1 teaspoon white peppercorns, ground coarse
- 1/2 pound large shallots, blanched in boiling water for 3 minutes, refreshed under cold water, and peeled
- 1/2 cup dry red wine