Ingredients
- 1 (10 lb.) standing rib roast
- 4 garlic cloves
- 1 tsp. sea salt
- 1 tsp. cracked pepper
- 1/2 c. red wine
- 1/2 c. beef stock
Directions
Remove roast wrappings and wipe surface with a paper towel. Peel the garlic and cut it into narrow slivers. With the tip of a sharp knife, poke holes all over the fatty parts of the beef, and insert garlic slivers. Rub the roast with salt and pepper so that the meat and fat are evenly covered. Put the roast, rib side down, in a roasting pan.
Place pan on the middle rack of a preheated 500 degree oven, and roast for 30 minutes. Cooking at this high temperature helps seal in the juices. Lower the heat to 350 degrees and continue to cook for 1 1/2-2 hours, depending on how you like your beef cooked. Use a meat thermometer inserted into the fleshy center of the roast where it will not hit a rib bone or fat. This will give you a true reading: 120-125 degrees for rare, 125-130 degrees for medium-rare, 135 for medium and 140 for well done. Remember the center will be rarer than the end pieces.
Remove the roast from the oven and transfer to a heated platter. Allow the meat to rest for 15-20 minutes before carving. Meanwhile, carefully pour off all the fat from the pan. Reserve pan juices and brown bits that have been scraped from the bottom of the pan. Pour this, the wine and stock into a small saucepan and simmer gently. Transfer gravy to bowl and carve the roast. Serve immediately.
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Submitted 6/13/05.
Source: idunno
Submitted By: Marlen
matchlessm@aol.com
Prime Ribs Of Beef Au Jus