Culinary Disasters

I forgot plating pictures for this one but it is pretty standard, cut the meat and serve with the sauce drizzled over top.  I also like to serve with a dallop of prepared horseradish.

For this dish you are going to need:

• Standing rib roast (has the ribs still attached) at room temperature (set on the counter for a good 45-60 minutes).  I usually bank on one rib will serve two people.  The one I used was two ribs and was a little over three pounds.
• 1 head of roasted garlic (unfortunately I did not take pictures of this process but basically take a head of garlic and remove the outer layers of skin, chop about 1/3 of it off the top to expose the raw garlic, drizzle it with extra virgin olive oil, wrap it in aluminum foil, place in a 350 degree oven for about 40 minutes, and squeeze the garlic out of the cloves).
• 1/2 cup of prepared horseradish (if you can find fresh horseradish root use this and increase it to 1 cup)
• 2 cups of beef stock
• 1/2 cup of red wine
• High temp oil like canola or light olive oil
• Kosher salt and pepper

First thing you want to do is make the crust that will go on the outside of the roast.  Basically combine the horseradish with the roasted garlic in a bowl.  Mash together with a fork or spoon till combined. 

Preheat your oven to 325 degrees and time to start working on the rib roast.  Place a pan over high heat and add in the oil.  Cover the roast with salt and pepper and add to the pan and brown on all sides (about 3-5 minutes a side).

Once it is browned all over remove the rib roast from the pan and set aside.  I like to use the same pan that I browned the meat in to cook it in the oven and if you are doing it this way dump all the excess oil out of the pan. 

Spread the horseradish and roasted garlic mixture all over the rib roast.  Place the rib roast into an ovensafe pan and so that the ribs are supporting it standing up (they will act as a roasting rack).

Place in the oven and cook till a thermometer inserted in the middle and not touching bone registered the desired doneness (I like to use an ovensafe thermometer and just keep it in the entire cooking process so I am not constantly stabbing the meat and letting precious juices run out).  The below temperatures do take into consideration that the meat is going to gain 5-10 degrees while resting due to carryover.

• rare: 115
• medium-rare: 125
• medium: 135 if you must but a little pink is not going to kill you.
• medium-well: Don’t even consider it.
• well done: just throw it in the microwave for 10 minutes and save yourself the effort since it will taste the same.

After the desired doneness is reached remove the rib roast from pan, set it on a plate, and cover loosely with foil.  Apparently I also forgot to take pictures of the roast after I took it out of the oven. 

Place the pan back on the stove over a high burner.  Add in the wine and reduce by 1/2.  Make sure to scrape the bottom of the pan to free up the stuck bits.

After the wine has been reduced add in the stock and reduce by 1/3.

Slice the rib roast and serve the sauce drizzled over top. 

Tags: beef, All //