While we typically use a Choice Rib Roast just for budget reasons, the results using this recipe are just as good as if it were a true "Prime" Rib Roast.
I typically make this for our family Christmas dinner and marry it with creamy garlic butter mashed potatoes, roasted brussels sprouts, and a creamy horseradish sauce. My method creates a delicious and perfectly cooked, medium-rare roast.
INGREDIENTS
Roast
6-8 pound bone-in choice or prime rib roast, bone detached and under the roast
1 head of garlic
Assortment of minced fresh herbs (roasemary, thyme, sage, parsley are my faves)
1/2 cup olive oil or 1 stick of butter
1 cup kosher salt
Ground pepper
2 yellow or white onions quartered
5-8 peeled, whole carrots
Horseradish Cream Sauce
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup horseradish
DIRECTIONS
First, it is crucial to take the roast out of the refrigerator 2-4 hours before cooking as you do NOT want to roast a roast with a cold center. The bigger the roast, the more time you will want it to be out before cooking. Making sure the roast is at room temperature ensures an even cook.
Preheat the oven to 450° Fahrenheit. Arrange the onions and carrots on the bottom of a deep roasting pan to act as the bed for the roast to cook on. Pat the roast dry with paper towels.
Make small slits into the fat side of the roast using a sharp knife and push in whole cloves of garlic all over. The garlic roasts as the roast cooks, delivering a yummy flavor into the meat (and a special treat for those who get a slice with the roasted garlic). Mix the oil or butter with the herbs and spread it all over the roast including the underside. Spread the salt evenly all over the roast, including the underside as well. Grind a good amount of pepper all over the roast.
Place some sprigs of rosemary or another herb over the top of the roast and tie it up to the bones. Place the roast on the bed of carrots and onions. Place the tip of an oven-safe thermometer into the center of the roast. This step is crucial, so if you don't have an oven safe thermometer, go get one!
Roast at 450°, centered in the oven for 20 minutes to get a good crust started. Then, reduce the temperature down to 300° and continue cooking for 2-3 hours until the internal temperature reaches 118° F (for a medium-rare roast). Transfer the roast to a cutting board and loosely cover with foil. Let the meat rest for 30 minutes as it continues to cook to the perfect temperature (125-130°, also allowing all of the juices to redistribute.
Slice up and serve with the horseradish cream sauce (not pictured because I forgot to take an actual picture of our plates).
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