Main Course Meat Dishes forum: Anne Burrells Standing Rib Roast
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Recipe from Anne Burrell
I have another recipe on this site which is fairly similar to this one except it doesn't have the bed of veggies/wine/broth basting sauce. Garlic Encrusted Rib Roast. So here I am watching Anne the other day on "Secrets of a Restaurant Chef" and she's whipping up this gorgeous roast and I just had to try her version! The verdict ---- YES, better than mine!
I made a couple of variations as it was a last minute decision to make it her way and substituted large carrots for Baby carrots, didn't have the mushrooms and used a couple more cloves of garlic and some parsley. Other than that, I cooked it exactly like she did and it came out a beautiful medium rare! I didn't serve the vegetables, but it was a beautiful basting sauce. Full of robust flavor and totally Deliciouso!!!
1/2 teaspoon cayenne pepper
1/2 bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
Extra-virgin olive oil
1 (8 to 8 1/2-pound) bone-in standing rib roast
1 onion, cut into 1/2-inch dice
1 pound baby carrots, tops trimmed
3 ribs celery, cut into 1/2-inch dice
1 pound cremini mushrooms, stems removed and quartered
1 cup red wine
2 cups rich chicken stock
2 bay leaves
Preheat the oven to 450 degrees F. In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt. Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies.
Put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.
Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.
This goes great with Anne's Smashed Potato Gratine! Recipe
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