Rosemary-Dijon Crusted Standing Rib Roast

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One would agree that this expensive cut of meat does not require any condiments at all, but try it with a light, flour-less, wine-infused sauce. To make the sauce, scrape the brown bits and the au jus from the pan and deglaze it with a nice Pinot Noir. Spoon the sauce over your piece of Prime Rib Roast and enjoy its natural, earthy flavors. Dijon mustard is the binding force for the herbal notes of fresh thyme and rosemary, which subtly flavor the meat without overpowering it. Marinating the meat will tenderize it and promote even cooking. The bone adds flavor and keeps the meat moist throughout cooking. Despite all the “conspiracy” theories in regards to the best methods of cooking prime rib — low and slow or intense high heat-low heat cooking, this recipe is fool-proof.  The high heat at the beginning of cooking produces deeply flavored crust on the outside and medium rare pink meat in the center.

I was inspired by my culinary adventure in the city of Florence and specifically by the Steak Florentine. Since we had had friends visiting from Moscow it was a perfect opportunity to cook a heavyweight rib roast. My Prime Rib Primer is reminiscent of the Steak Florentine which has a similar herbal profile and simplicity of ingredients and similar texture. Ask your butcher to remove most of the fat (leave about an eighth of an inch to keep the meat moist) from the exterior of the roast as Cooking Light magazine advises. This delicious, full of flavor, medium rare roast is perfect for any meat lover. The wine sauce is so simple you don’t even need to thicken it with flour. Serve the lemony Green Beans with Shiitake Mushrooms and simple Herb-Roasted Potatoes on the side.

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Let beef stand one to two hours at room temperature. Sprinkle beef evenly with salt and freshly ground black pepper. Sprinkle beef evenly with salt and freshly ground black pepper.

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Place garlic in a mini chopper or food processor, and pulse until finely chopped.

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Add Dijon, thyme, rosemary, and oil; pulse to combine.

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Place roast on the rack of a roasting pan coated with cooking spray; place rack in pan.

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Rub Dijon mixture evenly over beef. Bake at 400°F for 30 minutes. Reduce oven temperature to 350°F (do not remove roast from oven); bake at 350°F for 30 minutes. Add beef broth to pan. Bake for 30 minute or until a thermometer registers 135°F or until desired degree of doneness.

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Let the meat rest for about 20-30 minutes at room temperature, which will ensure that the roast will be juicy and tender.

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To carve: remove the bones by slicing along the contour between the meat and the bone. Then slice meat crosswise, against the grain.

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Bon Appétit!
Svitlana

Rosemary-Dijon Crusted Standing Rib Roast

recipe details

Serves 6-8

Ingredients

  • One 2-bone center-cut rib roast (about 5 pounds), trimmed of excess fat
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 5 garlic cloves
  • ¼ cup Dijon mustard
  • 1 ½ tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon extra-virgin olive oil
  • Cooking spray
  • 1 ½ cups fat-free, low-sodium beef broth
  • 2/3 cup Pinot Noir

Directions

  1. Let beef stand one to two hours at room temperature. Sprinkle beef evenly with salt and freshly ground black pepper.

  2. Preheat oven to 400° F. Place garlic in a mini chopper or food processor, and pulse until finely chopped. Add Dijon, thyme, rosemary, and oil; pulse to combine. Rub Dijon mixture evenly over beef. Place roast on the rack of a roasting pan coated with cooking spray; place rack in pan. Rub Dijon mixture evenly over beef. Bake at 400°F for 30 minutes. Reduce oven temperature to 350°F (do not remove roast from oven); bake at 350°F for 30 minutes. Add beef broth to pan. Bake for 30 minute or until a thermometer registers 135°F or until desired degree of doneness.

  3. Remove roast from oven, and let stand 20 minutes before slicing.

  4. Heat roasting pan over medium-high heat; bring broth mixture to a boil, scraping pan to loosen browned bits. Stir in wine; boil six minutes or until reduced and thickened to 2/3  cup. Serve with beef.

    KITCHEN TIP Let the roast stand at room temperature at least 20 minutes before carving so the juices don’t gush out when you slice (and leave you with bone-dry meat).   To carve remove the bones by slicing along the contour between the meat and the bone. Then slice meat crosswise, against the grain. 

    Adapted from “Cooking Light Magazine,” December 2011. 

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3 thoughts on “Rosemary-Dijon Crusted Standing Rib Roast”

    1. Anechka, spasibo za kommentarij, tem’ian I rozmarin krasivo dopolniaut eto iziskannoe miaso I vinnij sous nastol’ko prost, chto dage myki ne trebyetsia! Nadeus’ ponravitisia!ESli y tebia bydyt voprosi, pogalyista pishi, s ydovol’stviem podelus’ sovetom!

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