Christmas Standing Rib Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 heads garlic, roasted
3 1/2 teaspoon sea salt or Kosher salt
1 1/2 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
1 standing rib roast (about 6 1/2 pounds), fat trimmed in 1 strip and reserved (have the butcher place fat back on top the roast.)
1 1/2 cups red wine, plus one more cup if making au jus, optional
1/2 cup beef stock, plus two more cups if making au jus, optional
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Directions: |
Directions:Preheat oven to 450 degrees.
Separate the heads of the roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Placed the trimmed strip of fat over the garlic-herb mixture and tie with a kitchen string in several places to secure the fat onto the top of the roast.
Season the roast with the remaining 2 1/2 teaspoons salt and 1 teaspoon pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce heat to 350 degrees and continue to roast to the desired degree of doneness, about 18 minutes per pound of rare/medium and 22 minutes per pound for medium/well. (Remember the end of the roast will cook faster.) Let stand, tented with foil, for at least 5 minutes before carving to allow the juices to go back into the roast. De-fat the pan juices and serve alongside of the beef roast.
If making au jus, place the roasting pan on the stove burners, over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and 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 any solids before serving. De-grease if necessary. |
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Number Of
Servings: |
Number Of
Servings:8 servings |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: To roast garlic, take as much of the "skin" off the garlic without separating the cloves. Place in a small Pyrex dish that is filled with water 1/4 up the garlic. Pour 1-2 tablespoons of olive oil over the garlic allowing it to flow down the sides into the water. Season with salt and pepper. Roast in the oven set at 400 degrees for 45 minutes to 1 hour depending upon the size of the garlic. (Garlic is roasted when the cloves are soft.) To removed the roasted garlic from the "skin'" cut the top of the garlic with a knife. Squeeze the garlic from the bottom.
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