Rib Roast with Garlic Recipe
Category: Low Carb Diet Recipes
(1 votes, average: 5 out of 5)
Loading ...Notes:
There are a few things that make the difference between a good standing rib roast and a great one. First: the beef. This is the holiday season so you want to go all out and visit the finest butcher in the area; ask for top-quality (preferably organic or naturally-raised) prime beef. Ask your butcher to cut out the chine bone to make carving easier.
Figure on at least half a pound per person—leftovers are highly desirable.
The next “trick” is the temperature. We like to roast the beef at a high temperature to begin with (around 450 degrees) and then lower it once the meat is seared and let the meat roast at 325 degrees for the remainder of the roasting time. The result is meat with a gorgeous brown “crust” and medium-rare, tender, juicy meat inside. We also love surrounding the roasting pan with small onions, whole heads of garlic, and small potatoes, if desired. Don’t forget an extraordinary, full-bodied red wine. Delicious!
Servings: 12-14
Ingredients:
The Beef:
One well-aged 15 to 18 pound standing rib roast, chine bone removed, about 7 ribs, trimmed of excess fat and tied
Sea salt and freshly ground black pepper, to taste
6 cloves garlic, peeled and very thinly sliced
The Accompaniments:
36 small boiling onions or cippoline onions, peeled and left whole
36 small new potatoes, left whole or 12 potatoes, peeled and quartered
4 whole heads garlic, with 1/4-inch cut off the top
1/4 cup fresh thyme, finely chopped
Directions:
Preheat the oven to 450 degrees.
Season the beef liberally all over with the salt and pepper. Using a small, sharp knife make several small slits in the fat along the top of the beef and gently insert the garlic slices. Place the beef on a rack in a large flameproof roasting pan fat side up. Roast the beef for 20 minutes.
Place the vegetables and potatoes in a bowl and toss with salt, pepper, and the thyme.
Reduce the oven temperature to 325 degrees and roast until the internal temperature reaches 125 for medium-rare meat, about 3 1/2 to 4 hours. Place the onions, potatoes and whole head of garlic around the beef, in the bottom of the roasting pan, after the beef has roasted for 2 hours. Stir the vegetables well to coat with any juices collected on the bottom of the roasting pan and baste the beef and the vegetables once or twice during the final hour of roasting so they brown evenly. Remove from the oven and place on a carving board or wooden board; cover loosely with foil for 15 to 20 minutes before carving to le the meat juices settle. Remove excess fat from the pan juices by tipping the roasting pan to the side and spooning off the fat that rises to the top.
Carve the beef. You can serve everyone a whole rib or slice the meat off the rib for a smaller portion. Serve with the potatoes, onion, and garlic with the pan juices spooned on top.
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Tags: Main Dish
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