I saw Anne Burrell make this on her show, “Secrets of a Restaurant Chef,” and I was immediately sold. I’ve made a few of her recipes and they were all very good and easy to make. This recipe is no exception. This recipe is for an 8 pound rib roast and meant to serve 8 people. There are only 2 at my house, so I buy a smaller roast, 2 ribs.
We get at least 4 servings from that. It is not recommended to make less than 3 ribs because you do not want to overcook this, but I have been successful with the 2 ribs. I cut the other ingredients in half and closely watch my digital meat thermometer. I usually take it out at 120 degrees F because I want to make sure it is medium rare. We are going to eat the outside pieces first, then the innards the next day, so they can get cooked a little more if necessary. It should still take more than an hour to cook, but certainly less than 2. You’ll want to leave the bones on for the most flavor, but you or your butcher can cut them off then tie them back on. This makes carving easier. When purchasing your roast be aware that the chuck side is larger, has more fat, and less of the eye. The loin side is smaller, but has more of the eye, and is usually more expensive.
Secret Standing Rib Roast
- 1/2 teaspoon cayenne pepper
- 2 tablespoons fresh rosemary, leaves finely chopped
- 3 garlic cloves, minced
- olive oil
- 8 -8 1/2 lbs prime rib roast
- kosher salt
- 1 onion, cut into 1/2-inch dice
- 1 lb baby carrot, tops trimmed
- 3 celery ribs, cut into 1/2-inch dice
- 1 lb cremini mushroom, stems removed and quartered
- 1 cup dry red wine
- 2 cups chicken stock
- 2 bay leaves
Preheat oven to 450 degrees F.
In a small bowl, combine cayenne, rosemary, garlic, and enough oil to form a paste; rub paste into meat, then generously salt.
In a roasting pan, toss the onions, carrots, celery, and mushrooms with a little olive oil to coat, and salt to taste; add the wine and half of the chicken stock, and the bay leaves.
Place the roast on top of the vegetables, bones down and fatty side up.
Put in oven until nicely browned, about 25 to 30 minutes.
Reduce heat to 350 degrees F and roast until the meat registers 125 degrees F (medium rare), about 1 3/4 to 2 hours, or to desired doneness.
Occasionally during cooking you can baste the meat with the pan juices; if the pan gets too dry add the remainder of the chicken stock.
Remove from oven and let rest 15 to 20 minutes before carving.
Taste the vegetables and season as necessary.
Serves 8 (really more)