Standing Rib Roast
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cloves
Garlic (smashed and finely chopped)1 tsp
Cayenne Pepper3 stalks
Celery (cut into 1/2-inch dice)1 cup
Red Wine (dry)2 cups
Chicken StockDirections:
1
Preheat the oven to 450 degrees F
2
Combine the rosemary, garlic and cayenne in a small bowl
3
Add enough olive oil until it becomes a loose paste
4
Schmear the roast with the rosemary-garlic paste and really massage it into the meat
5
Season generously with salt
6
Put the onion, carrots, celery and mushrooms in the bottom of a roasting pan
7
Toss with a little olive oil and salt to taste
8
Add the wine, 1 cup chicken stock and thebay leaves
9
Put the roast on top of the veggies; roast until the meat is really brown and lovely, about 45 minutes
10
Reduce the oven temperature to 350 degrees F; continue roasting, rotating the pan halfway through, until an instant-read thermometer inserted into the center of the meat reads 125 degrees F for medium rare or 130 degrees F for medium, another 2 hours 20 minutes
11
During the roasting time, occasionally spoon some of the pan juices over the meat
12
If the liquid level in the pan goes down too much, add the remaining 1 cup stock
13
Remove the roast from the oven and transfer to a cutting board
14
Let rest 15 to 20 minutes before carving
15
Taste the veggies and season with salt, if needed
16
Skim off any excess fat from the pan juices and remove the bay leaves
17
Slice the roast and serve with the veggies
18
Photograph by Kana Okada