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STANDING RIB ROAST
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From
Winemaker Joy Andersen's Kitchen
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INGREDIENTS:
Select a rib roast that allows for 1/2 to 1 pound per
person. I suggest doing, at minimum, the first five ribs
(approximately 7" cut). Have the butcher bone it
out and hard tie (barded), this allows you to roast it
on the bone which helps to keep it moist and makes carving
much easier.
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DIRECTIONS:
Rub roast generously all over with minced
garlic. Sprinkle generously all over with salt and coarse
black pepper and fresh (or dried) rosemary. Set roast bone
side down on roasting rack in shallow pan.Insert a meat
thermometer into center of roast and place in 325 degrees
oven. Roast until thermometer reads rare; figure about 15
minutes per pound. Remove from oven and allow to cool slightly
before carving. Keep in mind you will have several degrees
of 'doneness' in one roast. Usually the ends are 'well',
with next cut being 'medium', and the center being 'rare',
etc.
Great
accompaniments to rib roast are, wild rice cooked in beef
stock with butter and chopped pine nuts, and garden fresh
vegetables lightly sautéed.
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"It
can be a challenge to find truly "prime" beef in the local market.
If you cannot raise it as my husband and I do, find a reputable
local butcher and ask for his best prime, usually what he is selling
to the restaurants. The beef should be well aged and marbled with
fat for greatest tenderness."
-
Joy Andersen, Winemaker
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