A beef rib roast screams celebration. The meat is expensive, but rewards minimal effort with amazing, juicy flavor. All you need to do is poke pieces of sliced garlic into the meat, season it with salt and pepper and roast it. Serve with mashed potatoes and greens. Or make it brilliant with savory herb, Parmesan and horseradish breadcrumbs (see variation). Use leftovers in sandwiches or roast beef hash.
12 servings, plus plenty of leftovers
Active Time: 35 minutes |
Total Time: 4 hours
5 cloves garlic, thinly sliced
2 1/2 teaspoons kosher salt, divided
2 1/2 teaspoons freshly ground pepper, divided
1 8- to 9-pound, 4-rib standing rib roast (prime rib), fat trimmed to 1/4-1/2 inch (see Tip)
1 tablespoon canola oil
Toss garlic in a bowl with 1/2 teaspoon each salt and pepper.
Cut 1/2-inch-deep slits every 2 inches on the meaty sides of the roast. Insert a sliver of seasoned garlic into each slit. Let stand at room temperature for 1 hour.
Preheat oven to 450°F.
Season the meat all over with the remaining 2 teaspoons each salt and pepper.
Place a large roasting pan over two burners on medium-high heat. Add oil and heat until shimmering. Add the roast, fat-side down. Cook until dark brown and crusted on all sides, 2 to 5 minutes per side. Finish with the roast meat-side up and rib-side down.
Transfer the pan to the oven and roast for 15 minutes. Reduce the heat to 350° and continue roasting for 1 1/2 to 2 1/2 hours, depending on weight (estimate 12 to 16 minutes per pound). The roast is done when an instant-read thermometer inserted deep into a fleshy part registers 125°F for medium-rare, 135° for medium. (If you are planning to follow the variation for Garlic-Stuffed Standing Rib Roast with Savory Breadcrumbs, below, and prefer your meat medium-rare, remove the roast from the oven when the instant-read thermometer registers 115°. The meat will be rare when it comes out of the oven, but after you slice it and finish it under the broiler, it will be cooked to medium-rare.)
Remove the roast to a carving board; cover loosely with foil. Let it rest for at least 15 minutes and up to 30 minutes.
To carve, stand the roast on end, holding it by the ribs. Using a large chef’s knife, cut along the contour of the bones to separate the meat from the bones in one piece. Trim any excess fat and slice the meat into 1/4-inch-thick slices. Serve immediately.
Per 3-ounce serving :
13 g Fat;
5 g Sat;
6 g Mono;
76 mg Cholesterol;
0 g Carbohydrates;
23 g Protein;
0 g Fiber;
164 mg Sodium;
295 mg Potassium
0 Carbohydrate Serving
Exchanges: 3 high-fat meat
Tips & Notes
Tip: Standing rib roasts typically have a thick layer of fat (called the “fat cap”) on one side. Ask your butcher to trim the fat so it’s 1/4 to 1/2 inch thick—a little layer of fat will help keep the meat moist while it’s roasting and can be trimmed off.
Variation: Garlic-Stuffed Standing Rib Roast with Savory Breadcrumbs
1. While the beef is roasting, combine 1 1/2 cups whole-wheat fresh breadcrumbs, (see Tip), 1/4 cup chopped fresh mixed herbs (parsley, thyme, basil, rosemary, chives), 1/4 cup freshly grated Parmigiano-Reggiano cheese, 2 tablespoons freshly grated horseradish and 2 tablespoons olive oil in a bowl. Season with 1/4 teaspoon each salt and pepper.
2. When the beef is done: Position a rack 4 inches below the broiler; preheat the broiler. Trim any excess fat from each slice of roast. Arrange half the slices in a single layer on a large baking sheet. Divide half the breadcrumb mixture among the slices, patting it on top. Broil until golden brown, 1 to 4 minutes. Repeat with the remaining slices of roast and topping.
3. Per 3-ounce serving: 284 calories; 16 g fat (6 g sat, 7 g mono); 77 mg cholesterol; 8 g carbohydrate; 0 g added sugars; 25 g protein; 1 g fiber; 258 mg sodium; 310 mg potassium. Nutrition bonus: Zinc (29% daily value).
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.