Secret Standing Rib Roast
This recipe is adapted from Chef Anne Burrell, from Secrets of a Restaurant Chef on Food Network. I made a couple of changes when I made it due to ingredients on hand, but this is her original recipe. I cut the recipe in half, used celery seed instead of celery, and added thinly sliced fennel. I also used sliced portabellos for the mushrooms. I cut the cooking time down as well since I had a smaller roast. The cooking aroma is unbelievable!
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INGREDIENTS
Nutrition- 1⁄2teaspoon cayenne pepper
- 2
- 3
- 8 - 8 1⁄2lbs prime rib roast
- 1
- 1lb baby carrots, tops trimmed
- 3
- 1
- 1cup dry red wine
- 2cups chicken stock
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DIRECTIONS
- Preheat oven to 450 degrees F.
- In a small bowl, combine cayenne, rosemary, garlic, and enough oil to form a paste; rub paste into meat, then generously salt.
- In a roasting pan, toss the onions, carrots, celery, and mushrooms with a little olive oil to coat, and salt to taste; add the wine and half of the chicken stock, and the bay leaves.
- Place the roast on top of the vegetables, bones down and fatty side up.
- Put in oven until nicely browned, about 25 to 30 minutes.
- Reduce heat to 350 degrees F and roast until the meat registers 125 degrees F (medium rare), about 1 3/4 to 2 hours, or to desired doneness.
- Occasionally during cooking you can baste the meat with the pan juices; if the pan gets too dry add the remainder of the chicken stock.
- Remove from oven and let rest 15 to 20 minutes before carving.
- Taste the vegetables and season as necessary.
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