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| Entrees: Beef> Standing Rib Roast https://ahirashangar.ihugny.com/phpBB3/viewtopic.php?f=26&t=1950 |
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| Author: | Menolly [ Fri Dec 21, 2007 8:58 pm ] |
| Post subject: | Entrees: Beef> Standing Rib Roast |
Standing Rib Roast Combination of Alton Brown and Tyler Florence submitted by: Menolly 1 (3-rib) prime rib beef roast, about 6 pounds (I do 4 ribs) 5 garlic cloves, smashed Fresh rosemary and thyme, roughly chopped Kosher salt and freshly cracked black pepper Olive oil 2 carrots, cut in chunks 2 potatoes, peeled and cut in chunks 1 onion, cut in half Cabernet Sauvignon Pinch sugar 1/4 cup water or beef drippings 2 TBS chopped parsley Buying and trimming: When ordering the rib roast from a butcher, be sure to request a “top choice” roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 degrees and 38 degrees F and measure both with a refrigerator thermometer. Change the towels daily for 3 days. Preheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 degrees to 125 degrees F for medium rare. Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees F. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. |
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