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Standing Rib Roast
Serves 8
Ingredients:
- 1 cup peeled garlic cloves
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. lemon zest, minced
- 1 tsp. sea salt
- 1 standing rib roast (approx 6 lbs.), fat trimmed from roast in one piece and reserved
- 12 bay leaves
- to taste sea salt and cracked black pepper
- 2 cups dry red wine, such as Cabernet Sauvignon
Instructions:
- Preheat oven to 450° F.
- In a food processor fitted with a steel blade, purée garlic cloves, thyme leaves, lemon zest, and sea salt; process until a paste is formed.
- Rub paste in an even layer over top and sides of roast.
- Place bay leaves on roast in a single layer.
- Loosely cover the roast and allow to stand for 1 hour.
- Place trimmed piece of fat over roast and tie in place with kitchen string.
- Season roast with sea salt and pepper and place in roasting pan.
- Pour wine into bottom of roasting pan and place roast in oven.
- Cook for 20 minutes.
- Reduce oven temperature to 350° F. and cook for 22 minutes for each pound of meat for medium or 18 minutes per pound for rare.
- Remove roast from oven and allow to stand for 10-15 minutes before carving.
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