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Standing Rib Roast



We typically receive several inquiries for standing rib roast availability during the holiday season.  As Kyle's favorite steak is a bone-in ribeye (also referred to as a rib steak) we do try to have the larger version of this cut as an option year-round.  I hadn't made a standing rib roast in awhile, so I found a recipe online (courtesy of Anne Burrell of the Food Network) and modified it to fit our needs.  It turned out great and Kyle assured me that others would find it tasty.  If you do not want to use or cannot find a standing rib roast, you can easily substitute a few rib steaks in its place.

Ingredients

1/4 teaspoon cayenne pepper
Few sprigs of fresh  rosemary, leaves finely chopped (I used ~1 1/2 TBSP dried rosemary)
2 cloves garlic, minced
Olive oil
1 (~4 lb) bone-in standing rib roast -or- ~4 lbs rib steaks (on sale this week!)
Kosher salt, to taste
1/2 onion, cut into 1/2-inch dice
5-6 carrots, washed, peeled, and 1/2-inch dice
2 ribs celery, washed and cut into 1/2-inch dice
4 oz mushrooms (such as cremini or shiitake); stems removed and quartered
1/2 cup red wine
1 cup chicken stock
1-2 bay leaves

Directions

  1. Preheat the oven to 450F.
    2. In a small bowl, combine the cayenne pepper, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Rub this all over the meat,  then season generously with kosher salt.
    3. Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, half of the chicken stock and the bay leaves. Place the meat on top of the veggies and put into the preheated oven until the meat begins to brown (about 25 to 30 minutes). Reduce the heat to 350F for another 1 to 1 1/2 hours.  Spoon some of the juices over the meat periodically during the roasting process, adding more of the chicken stock as needed.  Rotate the roasting pan about halfway through the cooking process to ensure more even browning.
    4. Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125F and 130F for medium. Remove the meat from the oven to a cutting board and let it rest for 15 to 20 minutes before carving/cutting.
    5. Taste the veggies in the pan juices and season with salt and/or pepper, to taste, if needed. Serve the meat with a nice portion of the roasted vegetables and enjoy!

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