The Best Standing Rib Roast – Ever! Keto Magic (We Cain’t Make This Stuff Up | No Fail)
Calories 110kcal
Ingredients
- 2 pounds beef ribs (large end,, thick cut, 1 bone roast)
- 4 cloves garlic (large end,, thick cut, 1 bone roast)
- 1/3 cup flat leaf parsley (large end,, thick cut, 1 bone roast)
- 2 teaspoons kosher salt
- 1 tablespoon cracked black pepper
- 1 tablespoon worchestershire
- 1 tablespoon olive oil
- 1 cup red onion (large end,, thick cut, 1 bone roast)
- 1/2 cup celery (large end,, thick cut, 1 bone roast)
- 1/2 cup carrots (large end,, thick cut, 1 bone roast)
- 8 cloves garlic (large end,, thick cut, 1 bone roast)
- 1/4 cup dry vermouth
- 1/4 cup bone broth (large end,, thick cut, 1 bone roast)
- 2 tablespoons butter
- kosher salt
- cracked black pepper
Instructions
- For Standing or Prime Rib Up to 2 days ahead, wash, dry, trim, and season rib roast.
- Many people tie the roast, but we don't generally tie a bone in roast with intact ribs and fat layers.
- Finely mince or press 2-3 cloves of garlic and massage into muscles of meat and along the outer edges of fat as well as the underside of the rib roast.
- Rub kosher salt onto meat.
- This will feel like you are adding a lot of salt, but you have a big cut of meat.
- Coarsely chop herbs and combine with any spices and black pepper.
- Crust meat with herb and pepper mixture.
- Don't forget the edges and underside too! Drizzle meat with Worcestershire sauce and olive oil on all sides.
- Place meat bone side down, fat side up on a large platter that will fit into your refrigerate.
- Seal well with multiple layers of plastic wrap.
- Refrigerate a minimum of 4 hours and up to 48 hours.
- When ready to cook, remove meat from fridge and unwrap.
- Heat heavy roasting pan on the stove top over medium high heat until pan is very hot.
- Be sure to have your fan on because there will be smoke! Add olive oil or bacon grease to pan and coat bottom of hot pan.
- Immediately add the rib roast, flat side down.
- Let it brown for about 3 minutes per side without moving it in the pan.
- When time is up, flip the rib roast to the second side.
- Begin timing again for 3 minutes.
- When time is up, flip the roast to sit on its fat edge.
- Hold the roast in place with long tongs.
- Allow it to cook on fat edge for another 3 minutes.
- When that final 3 minutes (9 minutes total) has finished, remove pan from heat.
- Remove meat from pan and add mirapoix and cloves of garlic into bottom of pan.
- Use a large, heavy skillet to brown and roast a small 2 pound standing rib roast.
- If you are making a larger roast, follow the same technique but use a heavy gauge roasting pan to brown and roast the standing rib.
- Place roast fat side up, rib side down on top of mounded veggies.
- Insert thermometer into the thickest portion of the roast.
- Place roast into 325° oven and roast to an internal temperature of 125°.
- Remove roast from oven and place on a cool platter or on a cutting board.
- Rest meat for 10-15 minutes.
- Do not cut or pierce meat at this time.
- Make au jus sauce while meat is resting.
- For Au Jus To make au jus, take roasting pan and place over high heat on the stove top.
- Pour in 1/4 to 1/2 cup dry vermouth or dry red wine.
- Scrape bottom of pan with spatula to deglaze pan.
- Cook pan while stirring with spatula for about 3-4 minutes in order to cook alcohol slightly.
- Add 1/4 cup beef broth (homemade preferred).
- Continue to cook.
- Taste to adjust flavors.
- Is it too concentrated and salty? Add 1/4 cup of water and re-taste.
- If necessary, add more broth or water in order to bring the taste to your preference.
- Remove and reserve cloves of garlic in their peels.
- Strain sauce through a mesh strainer.
- Push veggies against the bottom of the strainer to extract as much fluid as possible into the sauce.
- The bottom of the roasting pan should be clean as a whistle at this point! Discard veggies and retain jus.
- Evaluate the jus.
- Does it have too much fat layered on the top of the juices? If so, spoon off the top layers of fat.
- But save this! It's liquid gold and delicious as a fat to sauté veggies and for use in making popovers and Yorkshire Puddings.
- Pour jus back into a sauté pan.
- Bring to a heavy simmer and once simmering, turn off heat.
- Drop 2 tablespoons of ice cold butter into sauce in small slices.
- Shake pan to incorporate butter.
- The butter will actually thicken and make the sauce have more body.
- Place au jus into a gravy boat or into individual au jus bowls.
- To Slice To slice standing rib, hold rib up so the largest part of the rib sits on the cutting board.
- With the flat edge of the knife positioned to be as close to the rib as possible make a long, slicing cut down the rib, and following as closely to the bone as possible.
- Imagine following the bone with the flat surface of the knife as closely to it as you can.
- You will be left with a very clean bone and an intact piece of meat.
- One bone is removed, slice roast into 1/4 to 1/2 inch slices and serve with au jus and roasted garlic.
- Allow each person to squeeze the garlic out of their pods and onto the plates as a condiment for the prime rib.
Nutrition
Calories: 110kcal
Originally posted 2019-02-20 18:35:46.
