Perfect Standing Roast Beef Brined for Juicy Results

Name: Perfect Standing Roast Beef Brined for Juicy Results
Prep time: 20 min
Cook time: 120 min
Total time: 155 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 6 cups water; 1/2 cup kosher salt; 1/4 cup brown sugar; 2 tbsp black peppercorns (crushed); 4 bay leaves; 4 cloves garlic (smashed); 2.5 kg standing rib roast (bone-in); 2 tbsp olive oil; 1 tbsp fresh rosemary (chopped); 1 tbsp fresh thyme (chopped); 1 onion (quartered)

155 min 8 servings Medium

All Recipes

Discover the secret to a juicy, flavourful standing roast beef with our brining technique. Ideal for special occasions or a comforting family dinner.

Prep

20 min

Cook

120 min

Total

155 min

Servings

Difficulty

Medium

A standing roast beef is a showstopper at any dinner table, especially when it's perfectly brined. This technique infuses the meat with moisture and flavour, ensuring every bite is succulent and tender. Whether you're preparing for a festive gathering or a special family meal, this recipe elevates your roast to gourmet levels. Brining is a time-tested method that involves soaking the beef in a salty solution, allowing it to absorb additional moisture and seasonings. This not only enhances the flavour but also helps keep the roast juicy during cooking. Our recipe is designed for home cooks looking to impress with minimal stress.

Instructions

Prepare the brine

In a large pot, combine water, kosher salt, brown sugar, peppercorns, bay leaves, and garlic. Heat until salt and sugar dissolve. Cool completely.

Pro tip: Ensure the brine is completely cool before submerging the roast.

Brine the beef

Place the roast in a large, sealable bag or container. Pour the cooled brine over the beef. Seal and refrigerate for at least 12 hours, up to 24 hours.

Pro tip: Turn the roast occasionally for even brining.

Preheat the oven

Preheat your oven to 450°F (232°C) and position the rack in the lower third of the oven.

Prepare the roast

Remove the roast from the brine and pat dry. Rub with olive oil, rosemary, and thyme. Place on a rack in a roasting pan. Surround with onion quarters.

Pro tip: Ensure the roast is dry to help it brown properly.

Roast the beef

Roast in the preheated oven for 15 minutes, then reduce temperature to 325°F (163°C). Continue roasting for 1 1/2 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.

Pro tip: Use a meat thermometer for accuracy.

Rest the roast

Remove from oven and cover loosely with foil. Let rest for 15 minutes before carving.

Pro tip: Resting helps redistribute the juices, making the meat more tender.

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Tips & Tricks

Use a meat thermometer to ensure perfect doneness.
Brining the beef enhances both flavour and tenderness.
Let the roast rest before carving for juicier slices.

Frequently Asked Questions

How long should I brine a standing roast beef?

Brine the standing roast beef for at least 12 hours, up to 24 hours for optimal flavour and moisture retention.

What is the ideal internal temperature for a medium-rare roast beef?

The ideal internal temperature for medium-rare roast beef is 130°F (54°C).

Can I make the roast beef ahead of time?

Yes, you can brine the beef ahead of time and store it in the refrigerator until ready to cook.

What should I serve with standing roast beef?

Serve with roasted potatoes, green beans, or a creamy horseradish sauce.

How do I store leftover roast beef?

Store leftover roast beef in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

Serve this standing roast beef alongside classic sides like roasted potatoes, steamed green beans, or a creamy horseradish sauce. Pair with a robust red wine, such as a Cabernet Sauvignon or a Merlot, to complement the rich flavours of the beef. This roast can be prepared ahead of time. After brining, keep it in the fridge until ready to cook. Leftovers can be stored in an airtight container for up to 3 days and are delicious in sandwiches or salads.