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Euro-Encrusted Standing Rib Roast Print Email


Start with a premium-grade, well-aged Standing Rib from Tony’s, check your meat thermometer for accuracy and get ready for the best roast of the year!

1 Premium grade aged Standing Rib Roast (allow 12-16 oz per person - choose large end for a juicer roast, small end for a leaner roast)
4 TBS olive oil
3 TBS minced fresh garlic
3 TBS Tony’s Euro-Crust seasoning - variations follow*

One day before roasting, test meat thermometer in boiling water (water boils at 202-203° in the metro area) - calibrate or replace as needed.

Unwrap Standing Rib roast and rest at room temperature for about 90 minutes; cut string, remove fat and reserve; firmly blot roast dry. Preheat oven to 325 degrees. Multiply weight by 15 minutes per pound for cooking time estimate (serving time will be about 30 minutes longer).

Blend olive oil with garlic and seasonings and rub over the entire surface of the roast (for large roasts, make 1.5-2 batches of seasoning rub). Place rib-side down on the rack of a heavy roasting pan and lay slices of fat back on roast. Place in preheated oven.

Once the roast has cooked 15 minutes per pound, remove fat and begin monitoring internal temperature with a reliable quick-read meat thermometer (for more browning, turn convection fan on, raise oven temp to 375 - or both). Cook to desired level of doneness, remove from oven at 115-125 for rare to medium rare and 125-145 degrees for medium-rare to medium-well.

Cover and rest a small roast for about 15 minutes, larger roasts for 30 minutes before slicing. Great with Tony’s Chef Sauces (Horseradish, Gravy, Bordelaise, Au Poivre, Mushroom, Hollandaise or Bearnaise), More Than Gourmet Red Wine Sauce, chutney, lingonberries, or one of the following recipes.

– Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com Video at: http://www.youtube.com/user/TonysMarketDenver

* For an Italian version, use Chef Mick’s Tuscan Grill Rub. For a ‘Northern’ flavor, use my Z Blend seasoning. Also great with a blend of sea salt flakes, fresh cracked black pepper and a medley of dry herbs.


Bordelaise Sauce
1 cup red wine
2 oz shallot
1/4 tsp peppercorns
1/8 tsp dry thyme
1 bay leaf
1 cup prepared demi-glace (More Than Gourmet)
2 oz unsalted butter

Combine red wine, shallots, peppercorns, thyme, and bay leaf in a saucepan, over a medium flame heat and stir to reduce by one half. Add demi-glace and simmer for 15-20 minutes strain. Swirl in butter and serve.
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Horseradish Sauce
1 cup sour cream
1/4 cup prepared or creamed Horseradish, to taste
1/2 tsp Worcestershire sauce
1-2 pinches of white sugar
3-4 TBS chopped parsley

Mix sour cream, horseradish, Worcestershire and sugar well and chill for at least one hour. Remove from refrigerator and stir briskly. Fold in fresh parsley and serve cool or at room temperature.
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