Friday, February 18, 2011

Standing Rib Roast with Pan Gravy

Recorded February 18, 2011. Prepared for Holiday Dinner, December 2010. The roasting method is straightforward, and is similar to the method used by DrDaddy's mother, Dorothy Magid. Herbs, stock, and wine in the pan were suggested by Emeril Lagasse's and Bobby Flay's recipes.
4-rib choice beef rib roast
1/2 T per lb General Purpose Dry Rub
2 c red wine
2 c beef broth
4 sprigs of thyme
2 sprigs rosemary
Preheat oven to 325 ºF (163 ºC). Remove the roast from the cold two hours before roasting. Season the entire surface well with dry rub. Place the herbs in the bottom of a shallow roasting pan. Arrange the roast, ribs down, on a rack placed over the roasting pan. Place the pan in the middle of the oven and add the wine and stock. Rotate pan every 30 minutes; replace any water lost due to evaporation. Roast about 2 hours, or until a thermometer placed in the center of the meat reaches 120 ºF (49 ºC). for medium-rare. Set roast aside on a cutting board, tented with aluminum foil to rest for 20 minutes. It will rise to about 125 ºF (52 ºC) while resting. 
Remove the herbs, and defat the juices from the roasting pan. Add water to bring total volume to 2 cups, add to the roasting pan, and deglaze on the stovetop. Thicken with a bit of corn starch suspended in water before serving on the side.

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