Description
Michael Symon’s standing rib roast delivers classic holiday comfort with robust beef flavor and perfect roasting technique. Carefully seasoned and slow-roasted, this classic centerpiece promises exceptional taste for special gatherings you’ll savor completely.
Ingredients
Scale
- 2.5 kg / 5 lb standing rib roast, bone in, prime rib
- 150 g / 10 tbsps unsalted butter, softened
- 5 garlic cloves, minced
- 2 tsp finely chopped fresh rosemary
- 2 tsp finely chopped fresh thyme
- 2 tsp salt
- 1 tsp black pepper
- 2.5 cups dry red wine
- 1.5 cups beef broth/stock, low salt
- 1 tbsp cornflour/cornstarch
- 1 onion, unpeeled, quartered
- 1 head of garlic, unpeeled, halved horizontally
- 5 sprigs thyme
- 3 sprigs rosemary
Instructions
- Preparation: Allow beef to temper at room temperature for 2-3 hours, ensuring even cooking and optimal texture.
- Surface Preparation: Meticulously dry the beef with paper towels, eliminating excess moisture to guarantee a perfect caramelized exterior.
- Oven Configuration: Heat oven to 240°C/460°F, positioning rack centrally to facilitate uniform heat distribution.
- Flavor Foundation: Create a robust base in a heavy-based oven-proof skillet using chopped onions, minced garlic, and fresh herbs.
- Butter Application: Coat bone side and exterior of beef with softened butter, strategically layering for enhanced flavor and golden-brown crust.
- Initial Roasting: Sear beef for 20 minutes at high temperature, developing a rich, caramelized exterior and intensifying meat’s natural flavors.
- Temperature Reduction: Lower oven to 120°C/250°F, continuing to roast while periodically basting with pan juices to maintain moisture and tenderness.
- Temperature Monitoring: Use meat thermometer to track internal temperature, targeting 51°C/123.8°F at the center and avoiding overcooking.
- Resting Period: Transfer beef to a clean plate, loosely tent with foil, and allow 20-30 minutes rest, during which internal temperature will naturally rise to 56-58°C/133-136.4°F.
- Serving: Slice beef against the grain, presenting alongside complementary sides like Paris Mash and Garlic Sautéed Spinach for an elegant dining experience.
Notes
- Temper Meat Wisely: Remove beef from refrigerator 2-3 hours before cooking to ensure even temperature and perfect cooking results.
- Moisture Management: Pat beef dry thoroughly with paper towels to remove excess liquid, promoting better searing and creating a delectable golden crust.
- Precision Timing: Use a meat thermometer to monitor internal temperature, targeting 51°C/123.8°F for medium-rare, checking early to prevent overcooking.
- Resting Rules: Allow beef to rest 20-30 minutes under foil tent, letting internal temperature rise naturally to 56-58°C/133-136.4°F for optimal tenderness and juiciness.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 10
- Calories: 600
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 150 mg