Full Proof Rib Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Standing Rib Roast over 4lbs.
Clean and pat dry
Marinade Ingredients:
1 large bottle of EVOO ( extra virgin olive oil)
2 tbsp. lemon juice
1/4 cup brown sugar
5 tbsp. worcestershire
2 chopped cloves of garlic
2 tbsp. mustard ( yellow or dijon)
Shake or mix well
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Directions: |
Directions:If the marinade doesn't cover the whole roast, turn the roast several times while it's marinating so that all parts get marinated. Let marinade in refrigerator for 24 hours.
Take the roast out of marinade and rub generously with kosher or sea salt, then place on roasting rack rib side down. Sprinkle top with rosemary and black pepper. I like a lot of rosemary, and if you don't like rosemary you can use any italian herbs you prefer.
Bring beef to room temperature one hour or more and DO NOT cover when you place in the oven. Roast at 375 degrees for 1 hour. Turn off oven for up to 4 or 5 hours until 1/2 hour before dinner. Turn oven on again at 375 degrees for 30 minutes. NEVER open oven door from first minute roast is put in until after the last 30 minutes. Let sit after you pull it out of oven so the juices can redistribute through the meat before cutting. Roast will always turn our medium rare. |
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Personal
Notes: |
Personal
Notes: Beef has thirteen ribs, and usually seven of those are contained in the "rib" cut. The chuck contains the first five ribs. The thirteenth rib is usually left on the short rib at the packing plant. Normal rib cut normally contains the sixth through the twelfth rib. Those ribs closest in proximity to the short loin are the most tender, while the ones nearest the chuck are less so.
When purchasing a standing rib roast, ask your butcher for the smaller end of the rib portion. The ribs should be trimmed so that they are no more than 7-8 inches in length. The back strap, chine bone and feather bones should be removed. This makes for easier carving at the table. Allow for 2 portions per rib. A four rib roast should provide adequate serving for eight people. Avoid using anything less than a 3 rib portion as a roast unless you prefer a well done roast. Smaller cuts are best used as steaks.
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