Rosemary Garlic Standing Rib Roast Print Email

1/2 cup olive oil
Zest from 1 lemon
6 cloves garlic, smashed, peeled and roughly chopped
5 sprigs rosemary, left whole
one 7-8 lbs Beef Rib Roast, bone-in (about a 3 ribs)
kosher salt and freshly cracked black pepper
8 oz beef or veal demi-glace

Combine first 4 ingredients in a mixing bowl. Muddle the garlic and rosemary to release there essence into the oil. Place rib roast into an extra-large sealable plastic bag. Pour herb-oil mixture over the roast and massage into all surfaces of the roast. Seal the plastic bag, removing as much air as possible. Allow the roast to marinate in the refrigerator for 12-24 hours, rotating roast occasionally.

Two hours before you begin cooking the roast, remove it from the refrigerator and allow it to come to room temperature. This is a critical step in cooking the perfect roast. A chilled roast will cook unevenly.

After the roast has been sitting for 1 hour, preheat the oven to 450 degrees and position a rack in the middle of the oven.

Once the roast has come to room-temperature remove it from the marinade, discarding the oil, garlic and rosemary. Season roast liberally with kosher salt and freshly cracked black pepper on all sides, massaging the seasoning into the beef.

Place the seasoned roast into a deep roasting pan, rib-side down directly onto the pan. The ribs will act as the roasting rack. Insert a digital meat thermometer into the top-middle side of the roast until the thermometer is approximately in the direct middle of the roast. Set the alarm on the thermometer for 115 degress(for rare)- 120 degrees(for medium). The temperature will continue to rise 10-20 degrees once removed from the oven.

Place the roast into the preheated 450 degree oven with the wire from the thermometer coming out of the side of the oven away from the direct heating source. Cook at 450 degrees for 20 minutes then reduce oven temperature to 325 degrees. Cook at 325 for another 70-85 minutes until the thermometer read the desired temperature. Baste the roast with the pan drippings every 30 minutes.

Remove the roast from the oven. Move the roast to a cutting board and cover loosely with aluminum foil. Allow the roast to rest for at least 10 minutes. The juices will be reabsorbed into the roast and it will continue to cook. Watch the internal thermometer. The roast will be medium-rare at 130-135 and medium at 140-145. For easier carving, remove the bones from the roast first.

While the beef is resting, pour off as much of the fat from the pan as possible while keeping the jus. Place pan over medium heat. Add the demi-glace and bring the liquid to a boil. Stir continuously with a wooden spoon, scraping up all of the cooked on bits on the bottom of the pan. Boil for 2-3 minutes then remove from heat and pour into a serving vessel.

Slice the beef and serve immediately au jus (aka with gravy). Enjoy!