There are some things that make the difference between a good roast standing rib and a great one. First: beef. This is the holiday season so they want to go all out to visit the best butcher in the area, demanding the highest quality (preferably organic or natural, servant) of prime beef. Ask your butcher to cut the bone machine to make carving easier.
Figure on at least half pounds per person-the leftovers are highly desirable.
The following trick is temperature. We like roast beef at a high temperature to begin with (about 450 degrees) and then lower once the meat was burned and let the roast at 325 degrees for the rest of the toasting time. The result is meat with a beautiful brown crust and tender medium rare, juicy flesh inside. We also love that surrounds the baking dish with onions, whole heads of garlic, potatoes and small, if desired. Do not forget a special-bodied red wine. Delicious!
Servings: 12-14
Ingredients:
Beef:
A good 15 to 18 pounds standing rib roast, bone removed machine, about 7 ribs, excess fat trimmed and tied
Sea salt and freshly ground black pepper to taste
6 cloves garlic, peeled and very thinly sliced
The accompaniments:
36 small boiling onions or cippoline onions, peeled and left whole
36 small new potatoes, all the left or 12 potatoes, peeled and quartered
4 heads of garlic cut the top 1/4-inch
Thyme 1 / 4 cup finely chopped fresh
Instructions:
Preheat oven to 450 degrees.
Season the beef liberally all over with the salt and pepper. Using a small sharp knife make several small slits in fat on the top of the meat and insert garlic slices gently. Place meat on a rack in a flameproof roasting fat part up. Grill meat for 20 minutes.
Place the vegetables and potatoes in a bowl and mix with salt, pepper and thyme.
Reduce oven temperature to 325 degrees and roast until internal temperature reaches 125 for medium rare meat, about 3 1 / 2 to 4 hours. Place onions, potatoes and whole head of garlic around the beef in the bottom of the tray and, after the beef is roasted for 2 hours. Stir the vegetables to coat with the juices collected in the bottom of the roasting pan and sprinkle the meat and vegetables once or twice during the last hour of roasting what Brown evenly. Remove from oven and place on a carving board or wooden board, cover lightly with paper from 15 to 20 minutes before cutting to the meat juices will settle. Remove excess fat from pan juices from the tray and deposit side and spooning the fat that rises to the top.
Carve the beef. You can serve all of a rib, whole or cut the meat from the rib of a smaller portion. Serve with potatoes, onion and garlic to the pan juices on top spoons.
Related posts: