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Standing Roast Beef (Brined)

Standing Roast Beef (Brined)


"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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  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.

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Read all reviews 13
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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.

I don't ever venture making a recipe with only 4 reviews, however I felt strongly that this was going to be a good one and it wasn't complicated. I followed the recipe exactly and hoped for th...

Amazing recipe! Only thing I had to do is add 2c of water to,pan during last portion of cooking! Everyone raved about it and gravy was outstanding!! Also, had to cook longer..important to have...

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...

Unusual using coffee, but tried it and liked it.

I made this for a 50th Birthday Party and it was absolutely delicious. I have to say that I was concerned about brining such an excellent cut of meat in coffee but decided I would give it a try ...

Excellent,no changes at all!

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