Standing Roast Beef (Brined)

Standing Roast Beef (Brined)

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Digame1129 0

"Standing rib roast recipe with brine. Great for a holiday dinner!"
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13 h 45 m servings 538 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 11820 mg
  • 473%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. 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.
  4. Place roast into preheated oven and bake for 1 hour.
  5. 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.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.



Roast beef is my go-to Thanksgiving dinner, as I don't like turkey. I was looking to do something a little different when I came across this recipe. Usually I read through reviews before I'll ...

Fantastic recipe - whenever I tell people I brine a rib roast they think I'm crazy. Until they try this. I usually just leave off the French Onion soup and sub Beef Broth.

This recipe was flavorful, super tender and juicy, most awesome, even though i did not have the french onion soup pkg. We loved it.

This is the first prime rib roast that I have ever made. I decided to try it for Christmas and it turned out amazing. It was juicy and well seasoned. It was just as good as the beef in the major...

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