Standing Roast Beef

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 cups warm water
• 8 cups brewed French-roast coffee
• 1 cup kosher salt
• 1 (1 ounce) package dry French onion soup mix
• 1 onion, diced
• 1/4 cup minced garlic
• 2 tablespoons Worcestershire sauce
• 1 (6 pound) standing beef rib roast
• 2 teaspoons garlic powder, or to taste
• 2 teaspoons onion powder, or more to taste
• ground black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Make the brine: in a large non-reactive container, stir the kosher salt and dry French onion soup mix into the warm water and brewed coffee until dissolved. Add the diced onion, minced garlic and Worcestershire sauce.

2. Let the brine cool completely, then submerge the standing rib roast in it, adding a little water if needed to cover. Refrigerate for 12 to 24 hours.

3. Remove the roast from the brine and discard the brine. Pat the roast very dry with paper towels and let it sit at room temperature for 1 hour.

4. Mix the garlic powder, onion powder and black pepper to taste. Rub the mixture all over the roast, meat side and bones included.

5. Heat the oven to 450°F (232°C). Place the roast bone side down on a rack in a roasting pan and sear for 15 minutes.

6. Reduce the oven to 325°F (163°C) and roast for about 240 minutes, until an instant-read thermometer in the thickest part reads at least 145°F (63°C).

7. Transfer the roast to a cutting board, tent loosely with foil and rest for 15 minutes; the temperature will rise a little more. Carve between the bones and serve.