Emeril's Standing Rib Roast

Filed under Beef

Recipe courtesy Emeril Lagasse, 2004. Bob's note: 125 to 130 degrees F.

Ingredients

  • 2 head Garlic, roasted
  • 3 1/2 tsp Salt
  • 1 1/2 tsp Black pepper, freshly ground
  • 1 tbsp Rosemary, fresh leaves, finely chopped
  • 1 tbsp Thyme, fresh leaves, finely chopped
  • 1 Prime rib, standing rib roast, about 6 1/2 pounds, fat trimmed in 1 strip and reserved
  • 1 1/2 cup Red wine, plus 1 more cup for au jus (optional)
  • 1/2 cup Beef stock, plus 2 more cups for au jus (optional)

Directions

  1. Preheat the oven to 450 degrees F.
  2. Squeeze the roasted garlic out of the peels into a small bowl and mash with a fork until mostly smooth. Stir in 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme. Pat over the top and sides of the roast. Lay the reserved strip of fat over it and tie in several places with kitchen string.
  3. Season the roast all over with the remaining salt and pepper. Place in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the pan. Roast 20 minutes.
  4. Reduce to 350 degrees F and roast to the desired doneness, about 18 minutes per pound for rare and 22 for medium. Rest at least 5 minutes before carving. Defat the pan juices and serve alongside.
  5. For au jus (optional): set the roasting pan over medium-high heat, add 1 cup red wine and scrape up the browned bits. Add 2 cups beef stock, season with salt and pepper and cook until reduced by half, about 5 minutes. Strain and degrease if necessary.