17 March 2008
Delicious Herbed Standing Rib Roast
My dad actually bought a nice piece of meat all on his own! Ok, so the only reason he got it was because he was on sale. It’s still a nice roast.
http://www.wannagreenbean.com/textpattern/index.php?event=article&step=edit&ID=45
Txp › Wanna Green Bean › Delicious Herbed Standing Rib Roast
Honestly I have never heard of a standing rib roast before, let alone cook one. So I searched the internet and found a recipe to start from. It involved trimming the fat, coating it with tasty garlic and herbs, putting the fat back on, and roasting it to tasty goodness.
If you can get past the cost of the meat, it is a really meal to try sometime.
Ingredients:
1 head of garlic (yes the whole thing)
olive oil
salt
freshly ground black pepper
Fresh Rosemary
Fresh Thyme
1 standing rib roast of beef (about 4-5 pounds)
1 1/2 cups red wine, plus 1 more cup if making au jus, optional
1/2 cup beef stock, plus 2 more cups if making au jus, optional
Before I start cooking I usually like to gather all the ingredients, so if I don’t have something, I can find a suitable substitute, or run out and buy the ingredient.
With the recipe I had found used red wine in both roasting, and in the au jus (tasty meat juice for dipping). I looked to see what my parents had for red wine and all I could find was this:
I don’t know if you can make that out or not, but its a 1987 vintage. This isn’t quite the type of wine that gets better with age either. They say, if it doesn’t taste good, don’t cook with it, and this stuff was close to turning into vinegar, so I had to run out to get some.
I’m not a big fan of red wine. I just don’t like it that much, to drink at least, food with wine in it is fine. I know almost nothing about wine either, just that I like Barefoot’s white zinfandel so I thought one of their red wines couldn’t be too bad, so I picked up their cabernet sauvignon.
Roasting Garlic When I roasted my garlic I had just gotten done baking something so the oven was already at 350 degrees F.
Slice the top of the garlic off exposing the cloves inside. Tear off a piece of foil and set the garlic in the center of it. Drizzle a little bit of olive oil over the garlic head, and sprinkle with pepper.
Fold up the edges of the foil and twist at the top to make a foil wrapped garlic head package.
Set the garlic in the oven and let it cook at 350 degrees F for twenty minutes.
At this point, this is where I ran to the store to get a new bottle of wine, so I turned the oven off, without opening it, I left the garlic in the oven for about another 45 minutes to an hour, until I got home. When it is done roasting, the cloves should be a golden translucent color and your abode should smell tasty.
Back to the roast
Preheat the oven to 450 degrees F.
When the garlic has cooled, remove the cloves from their skin. Place them in a bowl and mash with a fork until almost smooth. Add a little bit of salt and pepper.
Next prepare the fresh herbs. Remove the little leaves from both the rosemary and thyme stems. Chop the herbs slightly, you should have a tablespoon or two of each.
Add the herbs to the garlic and mix well.
As for the meat carefully trim the layer of fat off the top of the roast in one piece.
Spread the herb/garlic mixture across the top of the roast where you just removed the fat.
Place the fat you saved back over the roast ontop of the tasty herbness. In the instructions I was following, it said to tie the roast back up with some kitchen string.
I didn’t do this, but I think you should.
While cooking, the fat on the roast curled up, moved, and went all over, making a mess of the oven. Don’t be lazy like me, and tie the thing up, lol.
Mix together 1 1/2 cups of the wine with 1/2 cup of beef stock. Place the roast into a roasting pan and add the wine/stock mix to the bottom of the pan.
Roast for 20 minutes.
Without opening the oven, reduce the heat to 350 degrees F and continue to roast until the roast is as cooked as you like it, about 18-22 minutes per pound for rare, and 22 minutes for medium.
Let the roast stand for five minutes before carving.
You can serve it with de-fatted pan juices, or make some au jus to go along with it (they’re almost the same thing).
Au Jus
Place the roasting pan on the stove (or do your best to scrape out the tasty bits out of the pan) over medium-high heat. Add 1 cup of red wine, and scrape the browned bits on the bottom of the pan with a spoon. Add 2 cups of beef stock and season with salt and pepper. Cook until the liquid is reduced by half. Strain the sauce and de-fat if needed. Serve.
Original recipe from FoodTV.com
Tags: dinner
March 17, 2008, 05:28:26 PM | Permalink | Subscribe | 
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