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FIRST kosher salt ground black pepper onions carrots celery garlic extra-virgin olive oil lemon rosemary thyme olive oil shallots garlic flour red wine veal stock thyme rosemary salt fresh ground black pepper cold butter
Viewed: 52 - Published at: 2 years agoIngredients
- 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
Method
- 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.
