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Author Notes: I find a succulent rib roast to be one of the most satisfying meals around. There is a richness to it that doesn't seem attainable in the everyday ordinary steak. But the way I like it isn't necessarily the way others might. Personally I don't like them to have raw centers. I think raw is flavorless and to chewy when it comes to a roast of this sort. I am looking for the silken texture and tender chew that only a rib roast will afford. Realize though the idea is to get it just cooked and no more. I want the rosy- pink to go from edge to edge and for the roast to remain extremely juicy. I sear it in a smoking hot big cast iron pan to give it a crust but I know most people aren't equipped to do this. You can also do a large rib roast, 10 lbs or more, in the oven by heating it to 450 degrees and baking it for 17 minutes and then removing it and letting it and the oven cool completely before continuing. Remember the idea is to keep as much of the interior as rosy-pink as possible. Let me reiterate, pink is not raw. I also pull the roast about 123 to 125 degrees and then let it rest covered with foil in a warm spot at the back of the stove letting the carry over cooking finish the job. This rest is really important for the re-absorbtion of juices. If you don't do this the roast will bleed out and the meat will look overcooked. I like a crust on my rib roast and I came up with this one after making a sauce from a recipe by Alain Ducasse. The sauce contained fennel seed and Szechuan peppercorns that so enhanced the flavor of the steak I was dumbfounded. I make au jus but I make it from beef stock and essentially make strained French onion soup. You sort of have to use your head here and finesse this. I really don't like to give minutes per pound because I don't think you can be that exact. I have seen 13 pound roast cook in the same amount of time as a 10 and I think it is because they are cylindrical and so sometimes the circumference is the same but the lengths are different which I think creates equal cooking times. The total in-oven time can be 2 1/2 to 3 hours so take this into account. In the end you are looking at approximately 15 to 18 minutes per lb to reach an internal, after the meat has rested for the 30 minutes, temperature of 130 to 135 degrees —thirschfeld
Serves 12 to 15
For the rub:
- 2 tablespoons whole black peppercorns
- 2 tablespoons fresh rosemary or 1 tablespoon dried
- 2 teaspoons whole fennel seed
- 1 1/2 tablespoons dried thyme
- 1 1/2 teaspoons Szechuan peppercorns
- 3 tablespoons fresh garlic, minced very finely, or 1 tablespoon garlic powder
For the rib roast
- 10 pounds boneless rib roast, trimmed of excess fat but leaving a thin fat cap
- kosher salt
- grape seed oil
- 2 to 3 yellow onions
- 1 1/2 quarts beef stock
- 3 bay leaves
- The day before you plan to roast the rib place it on a rack over a sheet tray with edges and liberally salt it on all sides. Place the roast uncovered into the fridge overnight.
- About an hour before you want to start cooking the roast remove it from the fridge. Place all the rub ingredients into spice grinder and grind them until they become a course paste. If you are using all dry spices and they are already ground please make sure they are fresh and there is no need to grind them. Rub the paste evenly over the entire roast. If you are using dry all dry spices you may want to rub the roast with a thin coat of grape seed oil so it adheres. I want to taste the rub but I don't want it to overwhelm so this is why I don't coat the roast the day before.
- Preheat the oven to 450 degrees.
- Bake the roast for 17 minutes and then remove it from the oven. Turn the oven to 275 degrees. Let the roast sit at room temp. It won't look all that brown but don't worry it will.
- Once everything has cooled place the roast back into the oven and bake it for two hours. At the end of two hours check the temperature in the center of the roast. It will probably read 85 to 95 degrees. It always seems to me that the next 30 to 40 degrees goes quicker than the previous so you will want to check it every half hour.
- When the roast hits 123 to 125 degrees remove it from the oven and cover with foil. Let it rest for thirty minutes before slicing. Serve immediately.
- For the Jus: While the rib is roasting heat a sauce pan over high heat and when it gets hot sear the onions in the dry pan. Don't worry the natural sugars in the onions will help them to caramelize. Then add the stock and the bay leaves. Season it with salt and fresh ground black pepper. Bring the jus to a boil and then reduce the heat so it gently bubbles away and reduces. After it reduces by half stain it. Place it back into the sauce pan to keep it warm. Taste and adjust the seasoning.
- Instant read thermometers: Most instnt read thermometers need to be inserted at least 2 inches to get an accurate reading. If you look closely along the stem there is usually an indentation, this is how far it needs to be inserted. If you want to check the accuracy fill a glass with ice and add cold water. Stir the water with the thermometer. It should read 32 degrees. Here is a video on how to calibrate it http://www.youtube.com/watch?v=gfx2zJP0QTw
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