Keep in mind, butchers don't often have larger rib roasts in stock, so you may need to order ahead of time. Order a "standing rib roast," which means the rib bones are attached (as opposed to a "rolled roast" where the rib bones are removed), bringing extra flavor to the roast.
The only difference between prime and choice grades is an extra marbling of fat on prime cuts. Choice cuts will save money and, unless you have a beef aficionado at the table, no one will know the difference. To order the correct size, order by rib. The rule of thumb is roughly two people per rib. If you have 10 eaters, you'll need a five-rib roast, as not everyone will want a rib cut.
Prime Rib
1 standing rib roast of either prime or choice quality (size will depend on number of guests)
- Herbes de Provence
- Canola oil
- Kosher salt and freshly ground black pepper
Take the roast out of the refrigerator first thing in the morning so it can come to room temperature. Preheat the oven to 375 degrees. Brush the top of the roast with oil (including the bones), and season it all over with salt, pepper and herbes de Provence. Place the roast, rib side down, on a rack positioned inside of a roasting pan. Place the meat in your oven, and roast for one hour. At the end of the hour, turn off the heat. DO NOT OPEN THE OVEN DOOR.
When guests arrive, or whenever it's appropriate, turn the oven back on to 375 degrees. From the point you turn the oven back on, roast 35 minutes for rare, 40 minutes for medium-rare, 45 minutes for medium and 50 minutes for well. Note: the roast must sit in the unopened oven anywhere between 2 and 3 hours before turning the oven back on, so calculate your start time accordingly. Remove the roast from the pan, and place it on top of a sheet pan or a large platter. Rest the meat for 15-20 minutes before serving.
Perfect Au Jus
Remove any fat from the roasting pan with a large spoon or turkey baster. Allow juices or "stuck-on" bits to remain. Place the roasting pan over two burners of your stove top, and set them both to a medium-high heat. Add 1/2 cup dry red wine, and bring to a boil. Using a wooden spoon, scrape up any bits that are stuck to the bottom of the pan.
Once the wine has reduced by half, add 1 cup (or more) of a low-sodium beef stock, and bring to a simmer. You can also add any juices from the roast, which have accumulated in the sheet pan while resting. Season with Kosher salt and freshly ground black pepper, and allow the mixture to reduce for about five minutes. Strain into a serving vessel and keep warm.
Serving
When your roast is ready for carving, start by slicing off one end just to the point where it hits the first bone. This will be your end cut. Then slice directly on the other side of the bone. This will be your first bone-in piece. Take off your second boneless cut and repeat this process until your roast is totally sliced. You will end up with a nearly-equal portion of bone-in and boneless cuts.
When guests arrive, or whenever it's appropriate, turn the oven back on to 375 degrees. From the point you turn the oven back on, roast 35 minutes for rare, 40 minutes for medium-rare, 45 minutes for medium and 50 minutes for well. Note: the roast must sit in the unopened oven anywhere between 2 and 3 hours before turning the oven back on, so calculate your start time accordingly. Remove the roast from the pan, and place it on top of a sheet pan or a large platter. Rest the meat for 15-20 minutes before serving.
Perfect Au Jus
Remove any fat from the roasting pan with a large spoon or turkey baster. Allow juices or "stuck-on" bits to remain. Place the roasting pan over two burners of your stove top, and set them both to a medium-high heat. Add 1/2 cup dry red wine, and bring to a boil. Using a wooden spoon, scrape up any bits that are stuck to the bottom of the pan.
Once the wine has reduced by half, add 1 cup (or more) of a low-sodium beef stock, and bring to a simmer. You can also add any juices from the roast, which have accumulated in the sheet pan while resting. Season with Kosher salt and freshly ground black pepper, and allow the mixture to reduce for about five minutes. Strain into a serving vessel and keep warm.
Serving
When your roast is ready for carving, start by slicing off one end just to the point where it hits the first bone. This will be your end cut. Then slice directly on the other side of the bone. This will be your first bone-in piece. Take off your second boneless cut and repeat this process until your roast is totally sliced. You will end up with a nearly-equal portion of bone-in and boneless cuts.
| Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing, and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at www.NoTimeToCook.com.  |
No comments:
Post a Comment