- STANDING RIB ROAST:
- 7 to 8 pound standing rib roast, 4 ribs from the loin end/first cut, bones frenched by a butcher
- 2 tablespoons kosher salt
- 2 teaspoons coarsely ground black pepper
- 2 cups roughly chopped onions
- 1 cup roughly chopped carrots
- 1 cup roughly chopped celery
- 3 cloves garlic, peeled, plus 2 tablespoons minced garlic
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested and juiced
- 1 tablespoon chopped fresh rosemary leaves
- 4 teaspoons chopped fresh thyme leaves
- 4 teaspoons olive oil
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 1/2 cup dry red wine
- 2 cups reduced veal stock, at room temperature
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh rosemary leaves
- 3/4 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon cold butter
- Allow the roast to sit at room temperature for 30 minutes before cooking.
- Preheat the oven to 250 degrees F.
- Use butcher's twine to tie the roast. Thread the string between the rib joints as well as on either end. Also tie the roast across the loin to help keep its shape.
- Season the roast liberally with the kosher salt and black pepper. Place a roasting pan over medium heat, and once the pan is hot, about 1 minute, lay the roast, fat-side (bone-side) down in the pan. Sear the meat until most of the fat has rendered and the meat is caramelized and golden brown, about 6 minutes. Turn the meat and sear on all remaining sides until they are caramelized as well, about 3 to 4 minutes per side. Remove the roast the pan and set aside. Add the onions, carrots, celery and garlic cloves to the roasting pan. Return the roast to the roasting pan and lay, bone side up on top of the vegetables. Place the pan in the oven and roast for 1 1/2 hours.
- After the meat has been roasting for 1 1/2 hours, remove 1 cup of the onions, carrots, celery and garlic from the roasting pan. Reserve the 1 cup of roasted vegetables for making the sauce. Combine the olive oil, minced garlic, lemon zest, lemon juice, rosemary and thyme in a small bowl. Stir all the ingredients in the bowl to incorporate, and brush this mixture over the roast being sure to cover all the exposed sides of the roast. Continue to cook the roast for another 1 to 1 1/2 hours or until a thermometer inserted into the center portion registers 130 degrees F. Remove from the oven and allow the roast to rest while the pan sauce is made.
- To make the sauce set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, about 1 minute. Add the shallots to the pan and saute until translucent, about 1 minute. Add the garlic to the pan and saute until aromatic, about 30 seconds. Sprinkle the flour in the pan and use a wooden spoon to stir and form a roux with the oil in the pan. Stir the roux for 2 minutes then pour the red wine into the pan. Cook the wine until nearly evaporated, about 1 minute. Add the veal reduction to the pan and bring the contents to a boil. Once the pan comes to a boil, reduce to a simmer and add the thyme, rosemary, and the reserved roasted vegetables from the roasting pan. Season with the salt and black pepper and continue to cook for 15 minutes at a gentle simmer. Remove the pan from the heat and swirl the cold butter into the sauce. Strain the sauce through a fine-meshed strainer into a clean heatproof bowl or clean saucepan.
- To serve, slice the roast into 4 portions, with 1 rib per person. Spoon the pan sauce over the ribs and serve immediately.
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