Saturday, January 1, 2011

Standing Rib Roast


Ingredients:
1 Standing Rib Roast (1 rib per 2 people for generous portions)
(Ask your butcher to cut the ribs off the roast and tie back on. This will make the roast taste wonderful, and makes carving a breeze)
6 cloves garlic, minced
3 stalks rosemary
¼ cup Dijon mustard
1 tsp salt and pepper
½ - 1 cup flour
2-4 cups beef broth

Directions:
1. Loosely cover meat
2. Let stand and come to room temp for 2-4 hours
3. While meat is resting, mix remaining ingredients in a bowl and refrigerate to marry flavors
4. Once meat has rested, preheat oven to 450°
5. Pat dry and spread mustard mixture all over the meat
6. Place roast, rib side down, in a heavy, large roasting pan with sides at least 3 inches deep
7. Insert meat thermometer into thickest part of the beef
8. Place in oven and sear the roast for 15 minutes
9. Lower heat on oven to 325°
10. Bake according to charts below
11. Remove from roasting pan, tent loosely with foil and let rest at least 15 minutes before carving


Gravy:
1. Place roasting pan with cooking juices on the stove or transfer to a large pot.
2. Whisk in enough flour to thicken ( ½ to a full cup)
3. Cook for 1-2 minutes
4. Slowly begin to whisk in beef broth until all incorporated
5. Season with salt and pepper, if desired
6. Simmer 5-10 minutes until thicken, stirring consistently
Alternately, you can add broth to the cooking juices for an Au Jus, or serve with a horseradish sauce.

This succulent meal looks intimidating, but it is actually very easy.  We love to make it along with Yorkshire pudding; and English (or New Zealand if you live in my house) version of a pop-over.  They are great to sop up the dark, rich gravey.

Meat Temperatures
Rare
120° - 125°
center is bright red, pinkish toward the exterior portion
Medium Rare
130° - 135°
center is very pink, slightly brown toward the exterior portion
Medium
140° - 145°
center is light pink, outer portion is brown
Medium Well
150° - 155°
not pink
Well Done
160° or above
uniformly brown throughout
Approximate Weight
Total Estimated Time (Hours)
Meat Thermometer Reading (Rare)
2 ribs/4 - 5 lbs
60 to 70 minutes
120°
3 ribs/6 - 9 lbs
1 ½ - 1 ¾
120°
4 ribs/10 - 13 lbs
1 ¾ - 2 ¼
120°
5 ribs/11-16 lbs
2 ¼ - 2 ¾
120°
6 ribs/16 -18 lbs
3 - 3 ¼
120°
7 ribs/18-20 lbs
3 ¼ - 4
120°




Posted by Buffie

Standing Rib Roast

<p>This succulent meal looks intimidating, but it is actually very easy. We love to make it along with Yorkshire pudding; and English (or New Zealand if you live in my house) version of a pop-over. They are great to sop up the dark, rich gravey.</p>

See Standing Rib Roast on Key Ingredient.

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