This was our Christmas Eve dinner, but it would also make a lovely Sunday dinner or a great New Years Eve dinner. It is so much easier than many people think.
When buying your rib roast, look for choice or prime meat. You really need good quality meat for this. Buy one rib bone per person, or if you want leftover for prime rib sandwiches, then buy a little extra. I was only serving 2, so I got a three rib roast. Adjust your seasonings for a larger roast.
Standing Rib Roast
- A large hand full of fresh rosemary (about 1/2 cup after you strip the leaves from the stems
- 1 head of garlic, peeled and smashed
- 1 tablespoon TSTE Vik’s Garlic Fix
- 2 teaspoons TSTE Applewood smoked salt (or sea salt)
- 1 tablespoon of crushed black pepper (I used smoked peppercorns)
- 1 teaspoon of crushed red pepper
- 2 tablespoons TSTE Sweet Onion Sugar
- 1 tablespoon TSTE Horseradish Powder
- 2 Tablespoon TSTE Worchersteshire Powder
- 1/4 cup olive oil
- 2 onions cut in half
- 3 cups beef stock and 1 cup red wine
- Blend all together in a mortar and pestle or food processor to form a thick paste. Cover the entire roast with it and allow it to sit for one hour, placing the onions on the bottom of the roast in the roasting pan. Preheat oven to 500 degrees
- Pour the wine and stock in the bottom of the roasting pan
- Once the oven has reached 500 and the roast is at room temperature put the roast in the oven.
- Bake for 30 minutes, then lower the temperature to 325. Check the temperature of the the roast every 20 minutes. Remove from the oven when it reaches and interior temperature of 110-120, higher if you do not like rare roast, but not too high, never more than 130.
- Put foil over the roast and let it rest.
- Strain off the fat and juices.
*Note: You can make a lovely sauce with fresh horseradish and cream or sour cream… easy peasy.
Meanwhile. make the Yorkshire pudding. This part must be served straight out of the oven, so have everything else ready.
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 1/2 cup pan drippings from roast prime rib of beef
- Preheat the oven to 450 degrees F. (it should only take a few minutes since you just took the roast out)
- Sift together the flour and salt in a bowl.
- In another bowl, beat together the eggs and milk until light and foamy.
- Stir in the dry ingredients just until incorporated.
- Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot.
- Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes. Serve immediately, it will deflate slightly like a souffle.