Rib Roast

Start with one nicely 

marbled butcher tied standing rib roast. Most supermarket butchers will prepare the roast when asked, if you don't have a butcher store near. Keep the roast tied, don’t remove the twine until after cooked.

Roast size:

• 6 people – three ribs roast – 7-8.5 lbs
• 8 people – four ribs roast – 9-10.5 lbs
• 10 people – five ribs roast – 11-13.5 lbs
• 12 people – six ribs roast – 14-16 lbs
• 14 people – seven ribs roast – 16-18.5 lbs

MARINATED

INGREDIENTS:

1 cups of dry wine – red or white Use an inexpensive wine, cooking wine which has salt added

½ cup onion, chopped

Juice of 2 lemons

1 tablespoon Worcestershire sauce

½ teaspoon dried rosemary, crushed or sprig of fresh rosemary

½ teaspoon dried marjoram, crushed

4 cloves of fresh garlic, chopped

1 cup low sodium beef broth

Black pepper, ground or 1 tablespoon whole black peppercorns, cracked

¼ cup chopped fresh Italian parsley

2 tablespoons olive oil

6 pounds beef prime-rib roast

Cooking spray

2 teaspoons salt, divided

1/2 cup sliced shallots (about 2 medium)

3 garlic cloves, crushed

3 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

DIRECTIONS:

For marinade, in a mixing bowl stir together wine, onion, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic, and broth.

Place meat in a plastic bag in shallow dish. Add marinade; close bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

Drain meat, discarding marinade.

ROASTING

RUB PASTE:

• 5 cloves roasted garlic, crushed
• 3 tbsp. prepared horseradish
• Ground black pepper to taste
• 2 tbsp.  Extra-virgin olive oil
• 3 tablespoons Dijon mustard
• 3 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon paprika
• No salt added prior to cooking, it dries out the roast

Place meat, fat-side up, in a large roasting pan, sprayed with non-stick spray. Rub paste all over roast. Insert a meat thermometer into center, not touching bones.  Combine additional ½ cup beef broth and ½ cup red wine in a small saucepan; bring to a boil. Add to roasting pan with 3 additional fresh crushed cloves of garlic and sprigs of rosemary.  Tent roast with foil.

Start with a hot oven at 375 degrees. Turn down temperature and roast in a 325 degree oven to desired doneness, allowing  2 to 3 hours for rare (140 degrees), 2 ¼  to 3 ¾  hours for medium (160 degrees), or 3 to 4 ¼  hours for well-done (170 degrees).

Transfer meat to a cutting board. Cover with foil and let stand for 15-20 minutes before carving.  The roast will continue to cook slightly as it rests.   If desired, garnish with fresh rosemary.

Place pan drippings in a sauce pan and boil reducing to about half. Add 1 teaspoon butter is desire and serve with the roast.

SUGGESTIONS:

Serve with mashed potatoes, green vegetable or salad.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir or Cabernet Sauvignon