Standing Rib Roast Recipe Epicurious

Preheat oven to 325.

Standing rib roast recipe epicurious.

Have your butcher remove the backbone or chine from the whole rack and cut the meat off the ribs in one piece then tie the. Place the roast in a roasting pan and add 1 1 2 cups red wine and 1 2 cup beef stock to the bottom of the pan. Combine mayo horseradish and chives. Boning the roast makes slicing the meat much easier at serving time.

And 1 tsp of pepper. Season the roast all over with the remaining 2 1 2 teaspoons salt and 1 teaspoon of pepper. Simple excellent way to prepare a standing rib roast. With processor running drop garlic through feed tube and chop finely.

Fold into mayo mixture chill until serving time. Rub with seasoning mixture. Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee spice grinder then transfer to a mortar.

Add thyme oil salt and pepper. Spread mustard all over beef. Place roast in a roasting pan fat side up. Sprinkle beef with salt.

Position rack in center of oven and preheat to 450 f. Place beef fat side up in shallow roasting pan. Season the roast all over with the remaining 2 1 2 tsp salt. Mix mustard and garlic in small bowl.

Expect better from epicurious than to describe the maillard reaction as start with a very high oven temperature to seal in the meat juices. Sprinkle beef all over with salt and pepper. Place the roast in a roasting pan and add 1 1 2 cups red wine and 1 2 cup beef stock to the bottom of.