Standing Rib Roast
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1
Lemon3 tbsps
Olive Oil2 tbsps
Garlic (finely chopped)1 tbsp
Unsalted Butter2 tbsps
Glace (demi-)Directions:
1
Using a sharp knife, make small slits in the fat
2
Remove the meat from the bone (or have your butcher do it for you, reserving the bone)
3
Season well with salt and pepper
4
Squeeze over the juice of the lemon to prevent fat flare-ups
5
Tie the bones to the meat with butcher's twine
6
Place 2 to 3 cabbage leaves on the meat side of the roast
7
Tie the leaves on the roast with butcher's twine in several places to secure the leaves and prevent the meat from burning
8
Prepare a charcoal or gas grill, arranging the coals for indirect cooking
9
Lightly spray the grill rack with vegetable oil spray
10
The coals should be moderately hot to hot
11
Sear the meat over intense heat on the bone side and the narrow sides for 1 or 2 minutes per side
12
Sear the meaty side (top) for about 3 minutes
13
When turning the meat, use tongs or other utensils to avoid piercing the meat more than necessary to keep as much moisture inside the roast as you can
14
Transfer the roast, bone-side down, to the cooler part of the grill
15
Cover the grill and cook for 25 minutes, then baste and turn the roast, cooking for another 15 minutes
16
Remove the cabbage leaves after about 40 to 45 minutes
17
Continue grilling, turning and basting occasionally with beer, for a total of 1 hour and 10 minutes to 1 hour and 20 minutes for rare
18
After 1 hour, begin checking the meat by inserting and instant-read thermometer into the thickest part of the meat, taking care not to insert the thermometer too close to a bone
19
When the thermometer registers 135 to 140 degrees F, remove the meat from the grill, and let rest for 5 to 10 minutes before carving
20
Heat the olive oil in a medium skillet over medium-high heat until bubbling and hot, about 1 minute
21
Remove from the heat and add the wine, salt, pepper, garlic, butter, parsley, mushrooms and demi-glace
22
Cook, stirring often, until the mushrooms are tender and the sauce is thick and reduced enough to coat the back of a spoon, 5 to 7 minutes
23
Yield: about 1 1/2 cups