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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Garlic-herb standing rib roast Recipe

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This recipe for Garlic-herb standing rib roast is from heather's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 standing beef rib roast, 6-8lbs, chine bone removed by butcher
8 garlic cloves minced
2 tbsp minced fresh thyme
2 tbsp, minced fresh rosemary
1 tbsp salt plus more to taste
1 1/2 tsp pepper, plus more to taste
1 1/2 tbs olive oil, plus more as needed
1 3/4 cups beef stock
2 tsp veal demi-glace
Directions:
Directions:
Using rigid boning knife, trim all but 1/4" - 1/2" of fat from exterior of roast. Make 5 slits across top each 1/8" wide and 1/2" deep. Place fat side up in roasting pan. In small bowl combine, garlic, thyme, rosemary, 1 tbsp salt and 1 1/2 tsp pepper. Stir in enough oil to make a thick paste. Coat roast with garlic-herb paste, push some into slits. Let stand for 30-60 minutes.

Preheat oven to 450ºF. Roast meat 20 minutes. Reduce heat to 350ºF and continue roasting until instant read thermometer registers 125º-130ºF for very rare - medium rare. about 1 hour and 10 minutes more. Transfer to cutting board covering loosely with foil. Let rest for 15-20 minutes.

Pour off most of the fat from pan; set over medium heat. Add stock; bring to boil stirring to scrape up brown bits. Whisk in demi-glace; cook 3-5 minutes. Season with salt and pepper. Carve roast pass sauce alongside.
Number Of Servings:
Number Of Servings:
10

 

 

 

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