1 Video | Photo: Prosciutto Standing Rib Roast with Figs Recipe
Ingredients
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1 tablespoon kosher salt, plus more for seasoning
- 1 tablespoon rosemary leaves, roughly chopped
- 2 teaspoons freshly ground black pepper, plus more for seasoning
- 1 (3 to 4-rib) standing rib roast (about 7 to 8 pounds)
- 8 to 12 pieces prosciutto
- 15 fresh figs, halved
- 8 shallots, peeled
- 1 tablespoon red wine vinegar
- 2 tablespoons honey
Directions
Preheat the oven to 450 degrees F and arrange a rack in the lower third.
Combine 1 tablespoon of the oil, garlic, 1 tablespoon salt, rosemary, and 2 teaspoons pepper in a bowl and mix to combine. Rub the mixture all over the roast and set aside at room temperature for 1 hour. (Can be done up to 12 hours ahead. Store covered in the refrigerator and bring to room temperature while oven heats).
Overlap the prosciutto on the meaty side of the roast and secure in place with kitchen string, tie the roast by running the string parallel to the bones. Arrange the roast in a large roasting rack, bone side down. Roast until the meat is nicely browned, about 25 minutes.
Put the figs and shallots in a bowl and add the remaining 1 tablespoon oil, vinegar and honey. Season well with salt and pepper, to taste, and toss to coat. Add the fig mixture to the roasting pan, reduce the oven temperature to 350 degrees F, and roast for another 1 hour and 10 minutes. Baste the vegetables occasionally, until the internal temperature registers 115 to 120 degrees F on an instant-read thermometer. (Be sure the thermometer is exactly in the center of the roast.)
Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 to 30 minutes. Remove kitchen string, carve, and transfer to a serving platter. Serve with the figs and onions.
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By beachgirlsfk
on December 28, 2012
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Excellent recipe and very easy. I bought my 3 1/2 lb rib roast already marinated with a garlic rosemary paste between the bone and meat and tied back together. I added more garlic, rosemary, salt and olk on the meat for a few hours while the meat came to room temperature. The proscuitto on top added a great salty, crunchy bite with the sweet figs. I didn't have enough shallots so I cut up sweet onions and also added sliced baby bella mushrooms, too.
Excellent recipe that I will definitely use again.
By ibgirlw_outabeach
imperial beach, ca
on December 29, 2011
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I'm still a newbee when it comes to making a standing rib but not anymore. I made this for my family they loveed it. The herb rub is delicious and that prosciutto crispy on top adds perfect flavor. I will always use this recipe now. I myself used the cooked prosciutto on an accompandied spinach and pomergranite salad, perfect!!!
By lomeal
Capitola, Ca
on December 23, 2011
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This was the BEST standing rib roast ever!!! everyone loved it. I had the butcher cut the meat away from the bone and then tie it back on so when I got home i removed the string and put the rub in-between the meat and the bones as well as all over the roast and then i put the prosciutto on and tied the bone to the meat. (cutting the meat away from the bone made it easyier to cut when serving my family fought over the rib bones they were so delicious. I also used dried figs from the produce department and used more then the recipe called for and added sliced baby portabella mushrooms and more honey too YUMMM!!
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