Consider this my first and only food-related post. I am not a foodie, but I did use Anne Burrell’s recipe for standing rib roast and it was out of this world. What follows is Anne Burrell’s recipe with slight modifications based on my experience with it.
ACTIVE: 30 min | TOTAL: 3 hr 50 min | SERVES: 8
½ bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
½ teaspoon cayenne pepper
Extra-virgin olive oil
1 8 to 8½-pound bone-in standing rib roast*
1 onion, cut into ½-inch dice
1 pound baby carrots, tops trimmed
3 stalks celery, cut into ½-inch dice
1 pound cremini mushrooms, stems removed, quartered
1 cup dry red wine
1 to 2 cups chicken stock
2 bay leaves
* Ask your butcher to have the roast cradled and tied. A 3 rib roast feeds 6 people—2 people per rib—and will weigh just under 8 lbs.
1. If the roast has been refrigerated, set it out for 1 to 1½ hours so that it’s room temperature.
2. Combine the rosemary, garlic, and cayenne in a small bowl. Add enough olive oil until it becomes a loose paste.
3. Put the onions, carrots, celery, and mushrooms in the bottom of a roasting pan. If your roasting pan is big enough, feel free to overdo it on the quantity of vegetables. They are delicious and you’ll want more veggies for the leftovers. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves.
4. Preheat the oven to 450°.
5. While the oven is preheating, take that entire time to schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
6. Put the roast on top of the veggies; roast until the roast is really brown and lovely, about 45 minutes.
7. Reduce the oven temperature to 350° for another 2 hours. At each 30 minute interval, spoon some of the pan juices over the meat and rotate the pan. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock.
8. Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125° and 130° – 140° for medium. Remove the roast from the oven and transfer to a cutting board. Let it rest for 20 to 30 minutes before carving.
9. Taste the veggies in the pan juices and season with salt, if needed. Skim off any excess fat from the pan juices and remove the bay leaves. Slice the roast and serve with the veggies and the pan juices.