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Prep time
30 minutes
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Cook time
4 hours
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Serves
6 to 8
Author Notes
New York City chef Esther Choi has taken holiday classics like standing rib roast, glazed carrots, and roasted potatoes and added her signature Korean-American flair to them. Classic Korean ingredients like gochugaru (red pepper powder) and toasted sesame oil lend nuance to the vegetables, while whisky offers a smoky, almost spicy redolence to the holiday roast, which gets a rich glaze of garlicky gochujang. —Esther Choi
Test Kitchen Notes
This recipe is shared in partnership with The Balvenie Single Malt Scotch Whisky. —The Editors
Ingredients
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1
standing rib roast (8 to 10 pounds)
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1 tablespoon
light brown sugar
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2
onions
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3 to 4 cups
beef stock, divided
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1/2 cup
gochujang
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10
garlic cloves, minced
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1 tablespoon
ginger, minced
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1/4 cup
toasted sesame oil
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2 tablespoons
The Balvenie 12 Year Old Doublewood
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2 tablespoons
all-purpose flour
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Yuzu brown butter–glazed carrots
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3
bunches baby carrots, with tops
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2 tablespoons
toasted sesame oil
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1
stick unsalted butter
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2 tablespoons
light brown sugar
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2 tablespoons
yuzu juice
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Nori-roasted potatoes
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3 pounds
baby white potatoes
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2 tablespoons
gochugaru
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1 packet
roasted seaweed pack, crumbled
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2 tablespoons
sesame seeds
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1 tablespoon
toasted sesame oil
Directions
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For the rib roast: Season the roast all over with salt and pepper a few hours before cooking. (Also: Be sure to take the roast out of the fridge a few hours before cooking so the hunk of meat can come to room temperature.)
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To prepare the rub, combine the gochujang, garlic, ginger, sesame oil, orange juice, and whisky in a bowl.
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Preheat oven to 250°F. Chop onions and scatter on the bottom of the roasting tray. Place meat on top and rub all over with 3/4 of the paste. Add 1 cup of the beef stock to the pan.
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Cook for about 2 1/2 to 3 hours until the thermometer reads 110°F to 120°F, depending on how rare you want your rib roast.
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Let the roast sit for at least 30 minutes to an hour. Turn the oven up to 350°F. As the roast is resting, prepare the carrots and the potatoes.
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For the glazed carrots: Toss carrots in sesame oil, salt, and pepper. Cook in the oven for 30 minutes. Meanwhile in a small pan, combine butter, brown sugar, and yuzu juice until bubbly and syrupy. As soon as the carrots come out of the oven, add the glaze and toss well.
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Meanwhile, for the potatoes: Cut larger potatoes in half; if small, leave them whole. Toss in olive oil, salt, and pepper and roast alongside the carrots for 30 minutes, as well, until crisp and brown. Toss with gochugaru, crumbled seaweed, and sesame seeds and oil.
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Now, to finish the roast: Turn oven up to 550°F (or 500°F depending on your max), and 15 to 20 minutes before you are ready to serve, place roast in the oven. Every 5 minutes, open and use a brush to glaze the roast with the remainder 1/4 of the gochujang glaze. When the meat is nicely browned and crispy, it should be ready to serve.
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Remove the roast from the pan immediately onto your carving block. Place roasted onions in a serving bowl to serve alongside prime rib. Add flour to pan juices and drippings. Place the tray on stove top and cook the flour. Turn to medium-high and add more of the remainder 2 to 3 cups of beef broth as necessary to make a thick, pourable gravy. Strain through a chinois and season with salt and pepper to taste. Place in gravy boat and serve with the roast, carrots, and potatoes.
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