Roast

Gochujang-Glazed Holiday Rib Roast

by:
December  2, 2019
4.7
6 Ratings
Gochujang-Glazed Holiday Rib Roast
Photo by Julia Gartland
  • Prep time 30 minutes
  • Cook time 4 hours
  • 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

What You'll Need
Ingredients
  • 1 standing rib roast (8 to 10 pounds)
  • 1 tablespoon light brown sugar
  • 2 onions
  • 3 to 4 cups beef stock, divided
  • 1/2 cup gochujang
  • 10 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup toasted sesame oil
  • 2 tablespoons The Balvenie 12 Year Old Doublewood
  • 2 tablespoons all-purpose flour
  • Yuzu brown butter–glazed carrots
  • 3 bunches baby carrots, with tops
  • 2 tablespoons toasted sesame oil
  • 1 stick unsalted butter
  • 2 tablespoons light brown sugar
  • 2 tablespoons yuzu juice
  • Nori-roasted potatoes
  • 3 pounds baby white potatoes
  • 2 tablespoons gochugaru
  • 1 packet roasted seaweed pack, crumbled
  • 2 tablespoons sesame seeds
  • 1 tablespoon toasted sesame oil
Directions
  1. 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.)
  2. To prepare the rub, combine the gochujang, garlic, ginger, sesame oil, orange juice, and whisky in a bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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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5 Reviews

rebecca S.
rebecca S. December 25, 2024
Elevated the usual roast and was enjoyed by the entire family. Excellent recipe!
 
ahstone
ahstone December 25, 2019
What orange juice? Step 2 refers to mixing it in, but no amount is listed.
 
Jackie948
Jackie948 December 15, 2024
To add to 'ahstone' 12/25/19 review/comment; 1 T light brown sugar is the 2nd ingredient listed, but the directions don't mention where it is used.
 
Caryl H.
Caryl H. December 20, 2024
I have the same questions. This video shows making the rub with the brown sugar but no OJ. Will try it tomorrow--https://www.youtube.com/watch?v=2OcLXxJGjFA
 
Caryl H.
Caryl H. December 29, 2024
Made a 7 3/4 pound (3 rib) roast and cooked it 3 hours at 250. Thermometer read 115 degrees. Rested an hour and continued with the 20 min at 500 degrees. Tried to add more glaze before putting it back in the oven but it is so thick that it just moved around what was already there. Roast needs to be in oven to firm up the glaze before adding more. It was a perfect medium rare and enjoyed by all. My veggies (especially the potatoes) needed more than 30 min and I increased the temperature to 375. In the future I would plan for a half hour resting time and start the veggies in a second oven earlier or par boil the potatoes. It was delicious and I will make it again.