Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
The Best Standing Rib Roast
Getting reviews...
- Level: Easy
- Total: 11 hr (includes chilling and resting times)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1749
- Total Fat
- 171 g
- Saturated Fat
- 69 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 99 g
- Cholesterol
- 420 mg
- Sodium
- 1979 mg
Our Sunday roast employs a foolproof reverse-sear method — cooking the roast low and slow, then finishing it in a searingly hot oven — to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface, allowing the high heat to crisp the exterior nicely, and extended, gentle roasting avoids the gray band of overcooked meat that can form with browning the meat first. We deglaze the pan with red wine and broth for a classic jus for moistening the meat, then serve everything with a creamy homemade horseradish sauce. It’s the ultimate meat lovers’ holiday or special-occasion meal: packed with flavor and brought together seamlessly with a few smart techniques.
- Level: Easy
- Total: 11 hr (includes chilling and resting times)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1749
- Total Fat
- 171 g
- Saturated Fat
- 69 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 99 g
- Cholesterol
- 420 mg
- Sodium
- 1979 mg
Ingredients
Rib Roast:
Horseradish Cream:
Jus:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
an instant-read thermometer; a gravy separator- For the rib roast: Pat the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over, then insert a piece of garlic in each slit. Sprinkle all over with 1/3 cup kosher salt and the ground peppercorns. Wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to overnight.
- Preheat the oven to 250 degrees F. Scatter the halved head of garlic, shallots, mushrooms and thyme in the bottom of a roasting pan and toss with the oil until evenly coated. Unwrap the roast and place fat-side up on a rack set in the roasting pan.
- Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 5 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
- Meanwhile, for the horseradish cream: Stir together the sour cream, horseradish, chives, 1 1/4 teaspoons salt and several grinds of black pepper in a medium bowl until well combined. Cover and refrigerate until ready to serve.
- Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let the roast rest another 30 minutes before transferring to a cutting board for slicing.
- Meanwhile, carefully pour the pan drippings into a large fat separator. Let the drippings sit for a few minutes so the fat rises to the top.
- For the jus: Place the roasting pan over low heat. Add the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Cook until the wine has reduced by half, about 2 minutes. Pour in the broth and bring to a simmer. Slowly pour the separated beef drippings into the pan, leaving the fat behind in the separator. Stir in the Worcestershire. For a slightly thicker jus, whisk the cornstarch and 1 teaspoon water together in a small cup until smooth, then whisk the mixture into the simmering broth and cook until the sauce is lightly thickened, 1 to 2 minutes.
- Taste the jus and season with salt and pepper as needed. Strain through a fine-mesh sieve into a gravy boat or serving bowl. Slice the roast and serve with the jus for drizzling and horseradish cream for dolloping.
