bone-in standing rib roast
This is an odd thing for me to write about because I personally do not eat red meat. However, with Valentine's Day coming up, and the world seemingly being upside down on its axel, I predict a lot of folks will be spending the evening at home this year.
To be honest, I love spending Valentine's Day at home. While I love the sentiment behind the day, I think it's cliche to go out and sit amongst couples who likely feel the same. I vividly remember one Valentine's Day, sitting in a Manhattan restaurant, and you could basically hear crickets. It's almost like people forget what to say or who they are with or why they are there. It's weird, no matter how much you love the person sitting across from you. Restaurants will always be extra on Valentine's day, down to the most cringe-worthy detail, and something about it never felt real to me. Pre-fixe menus and heart shaped tiramisu just isn't it -- and if you're not planning to help out one of your local restaurants take-out menus this year (which I do recommend), may I suggest cheffing it up in your own home, instead?
I made this rib roast years ago, and while challenging, it was incredibly satisfying to accomplish.
Making a bone-in rib roast may seem completely intimating, and that's because it is. I will not sit here and lie to you and say it is all easy. The prep and the watch is an absolute bitch, but I promise you, it's worth it in the end. When you're slicing the crispy layer and revealing the perfectly cooked roast... just prepare for your partner to get down on one knee and propose.
The biggest hurdle you'll have here is the twining. I very much wanted to do this myself just for the challenge, however, your local butcher will gladly do it for you. I actually had my butcher show me the ropes before taking this baby home and followed his instructions to a T.
Take advantage of what your local butches can show you in terms of meat. They'll always want to help you cook it to perfection.
When it comes to sides, you'll need some potatoes and a green. Frankly, you can side it with whatever you please, however, a bowl of creamy mash paired with a salad or some sauteed veggies (or roasted carrots!) will bring this dish altogether.
In the end, if you want to impress your boo this Valentine's Day, consider getting down and dirty (before dinner) and getting to work on a bone-in standing rib roast.
bone-in standing rib roast
you'll need:
- 4 cloves garlic
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh thyme
- 1 tablespoon canola oil
- 2 teaspoons coarse sea salt
- 1 1/2 teaspoon ground black pepper
- 1 (4-rib) bone-in standing rib roast (about 6 pounds), trimmed of excess, but not all, fat
- 1 1/2 cup low-sodium beef broth
how to:
- pre-heat oven to 475
- in a food processor, add garlic and pulse until chopped
- add rosemary, thyme, salt & pepper, and pulse until it forms into a chunky paste
- place roast bone side down in a roasting rack and coat with the paste
- add to the oven and roast for 20 minutes
- reduce heat to 375 and roast for an additional 1 HOUR
- target temperatures for medium-rare are 130-135, and 135-140 for medium
- I highly suggest using a meat thermometer for this, and continue checking every 5 minutes after an hour to get it to exactly where you'd like for it to be.
- please note the meat will continue to cook once you remove it from the oven and it's resting. it will rise another 5-10 degrees so please keep this in mind.
- transfer cooked roast to a cutting board and let sit for 25 minutes to a 1/2 hour.
- while roast is cooling, spoon off and throw out the fat from the juices sitting in your pan.
- place the same pan over medium-high heat and add in broth.
-scrape up the bottom bits and allow to simmer for 10 minutes.
- carve the roast starting at the ribs first, and slicing the meat to seperate.
- divide and spoon hot juice on top.
ENJOY!
