Ho Ho Ho Meeerrrrry Christ…. What? I’m too late for Xmas AND New Years, not to mention Hanukkah & Kwanzaa?!? Crap! There’s always next year right? My prediction for 2009 – beef rib roasts will be the “in” holiday food this year. It definitely made our Thanksgiving 2008 meal an incredible success! So much so that I foresee us completely ditching the fowl and going cow in ’09. We’re eating a prime rib roast that was marinated in olive oil, garlic, rosemary, and lemon zest then roasted to a succulent medium.
This roast out shone every preparation of turkey I’ve eaten in recent memory. (Except maybe the tandoori turkey kebobs!) While it’s an expensive cut of meat, using a digital meat thermometer that you can set to alert you when the desired internal temperature has been reached will ensure a perfect roast every time. I suggest leaving the thermometer in the roast as it’s setting after you remove it from the oven. You will be able to watch the temperature rise. My roast continued to rise past medium-rare and when it reached medium I knew I had to slice it to stop the cooking. The longer it sets the higher it will go. I removed the roast at 120 and in less than 10 minutes it had soared to 135. Next time I will remove the standing rib roast at 115 degrees to allow it to rest for a long period of time before having to slice it.
1/2 cup olive oil
Zest from 1 lemon
6 cloves garlic, smashed, peeled and roughly chopped
5 sprigs rosemary, left whole
1 7-8 lbs Beef Rib Roast, bone-in (about a 3 ribs)
kosher salt and freshly cracked black pepper
8 oz beef or veal demi-glace (DO NOT USE CANNED STOCK OR BULLION CUBES)
Combine first 4 ingredients in a mixing bowl. Muddle the garlic and rosemary to release there essence into the oil. Place rib roast into an extra-large sealable plastic bag. Pour herb-oil mixture over the roast and massage into all surfaces of the roast. Seal the plastic bag, removing as much air as possible. Allow the roast to marinate in the refrigerator for 12-24 hours, rotating roast occasionally.
Two hours before you begin cooking the roast, remove it from the refrigerator and allow it to come to room temperature. This is a critical step in cooking the perfect roast. A chilled roast will cook unevenly.
After the roast has been sitting for 1 hour, preheat the oven to 450 degrees and position a rack in the middle of the oven.
Once the roast has come to room-temperature remove it from the marinade, discarding the oil, garlic and rosemary. Season roast liberally with kosher salt and freshly cracked black pepper on all sides, massaging the seasoning into the beef.
Place the seasoned roast into a deep roasting pan, rib-side down directly onto the pan. The ribs will act as the roasting rack. Insert a digital meat thermometer into the top-middle side of the roast until the thermometer is approximately in the direct middle of the roast. Set the alarm on the thermometer for 115 degress(for rare)- 120 degrees(for medium). The temperature will continue to rise 10-20 degrees once removed from the oven.
Place the roast into the preheated 450 degree oven with the wire from the thermometer coming out of the side of the oven away from the direct heating source. Cook at 450 degrees for 20 minutes then reduce oven temperature to 325 degrees. Cook at 325 for another 70-85 minutes until the thermometer read the desired temperature. Baste the roast with the pan drippings every 30 minutes.
Remove the roast from the oven. Move the roast to a cutting board and cover loosely with aluminum foil. Allow the roast to rest for at least 10 minutes. The juices will be reabsorbed into the roast and it will continue to cook. Watch the internal thermometer. The roast will be medium-rare at 130-135 and medium at 140-145. For easier carving, remove the bones from the roast first.
While the beef is resting, pour off as much of the fat from the pan as possible while keeping the jus. Place pan over medium heat. Add the demi-glace and bring the liquid to a boil. Stir continuously with a wooden spoon, scraping up all of the cooked on bits on the bottom of the pan. Boil for 2-3 minutes then remove from heat and pour into a serving vessel.
Slice the beef and serve immediately au jus (aka with gravy). Enjoy!