Anne Burrell's Standing Rib Roast
Filed under
Beef
Recipe courtesy Anne Burrell.
Ingredients
- 1/2 tsp Cayenne pepper
- 1/2 bunch Rosemary, leaves finely chopped
- 3 clove Garlic, smashed and finely chopped
- Olive oil, extra-virgin
- 1 Prime rib, bone-in standing rib roast, 8 to 8 1/2 pounds
- Kosher salt
- 1 Onion, cut into 1/2-inch dice
- 1 lb Baby carrots, tops trimmed
- 3 rib Celery, cut into 1/2-inch dice
- 1 lb Cremini mushroom, stems removed, quartered
- 1 cup Red wine
- 2 cup Chicken stock, rich
- 2 Bay leaf
Directions
- Preheat the oven to 450 degrees F.
- Combine the cayenne, rosemary, and garlic with enough olive oil to make a loose paste. Smear it over the roast, massaging it in. Season generously with kosher salt.
- Put the onions, carrots, celery and mushrooms in a roasting pan, toss with a little olive oil and salt. Add the wine, 1 cup of the stock and the bay leaves. Set the roast on top of the vegetables.
- Roast until really brown, 25 to 30 minutes. Reduce the heat to 350 degrees F and roast another 1 3/4 to 2 hours, spooning the juices over the meat occasionally, adding the remaining stock if the liquid gets low, and rotating the pan halfway through.
- Roast to 125 degrees F in the center for medium-rare (130 for medium). Rest on a cutting board 15 to 20 minutes before carving.
- Season the vegetables and pan juices with salt if needed and skim off the excess fat. Slice the roast and serve with the vegetables and pan juices.