|The Ultimate Standing Rib Roast
1 Standing Rib Roast, 5-7 ribs, see notes* (Insist on a Premium Choice or Prime grade roast, aged 21-28 days and well trimmed, large end preferred)
3-4 TBS Tony's Euro-Crust, Z Blend or Tuscan Grill Rub (or sea salt, pepper and herbs)
4 cloves fresh garlic, crushed (optional)
3-4 TBS olive oil
Serving Sauces - options follow
Unwrap roast, cut strings, remove and discard. Remove basting fat and reserve. Rest roast at cool room temperature for 60-90 minutes. Preheat oven to 350 degrees.
Blot roast to remove any excess moisture. Combine seasonings with garlic and olive oil and rub over roast. If a heavier seasoning crust is desired, sprinkle with even more seasonings. Place roast, ribs side down, in a roasting pan, preferably on a rack (see notes**). For a conventional roast, lay basting fat over the roast (strings not required); for a dryer crust, discard fat and cook uncovered.
Roast in the center of a preheated 350 degree oven for two hours, and then begin testing internal temperature. Remove from oven at 115-125 for rare to medium rare, cover and rest for 15-30 minutes before slicing - this crucial step allows carryover cooking to do it's work, perfectly finishing the roast and averting excessive loss of natural juices while slicing. – Chef Mick (Michaelangelo) Rosacci
*Notes: A 5+ rib roast serves 10-18 people - for smaller groups, estimate about 1 pound of bone in roast per person for generous servings; 8-12 oz per person for boneless rib eye. Estimate cooking time for smaller roasts by multiplying the weight by 15 - this is the number of minutes estimated for rare - conditions vary, use a reliable meat thermometer and remove at desired temperature.
** Lining the roasting pan with chopped vegetables like carrots, onions, celery, can improve drippings and make a nice side dish. Toss veggies in pan juices once during roasting. Once the roast is out of the pan, add 1 cup rich low sodium beef stock and simmer - remove veggies and serve son the side. Defat stock and deglaze pan, simmer and serve strained dripping and stock as Au Jus if desired.
Sauce Options - All available at Tony's Markets: 1) Tony's Home Style Gravy, Au Jus, Horseradish Sauce, or one of Tony's Chef sauces such as bordelaise, au poivre, mushroom or green peppercorn. 2) Lingonberries, fruit chutney and various jam condiments such as Primo. 3) Glazes such as Balsamico di Modena and Pomegranate Splash. 4) More Than Gourmet Wine Reduction sauces straight or enhanced and simmered with Pomegranate Splash, Primo Jams or fresh berries.
Cooking Video at http://www.youtube.com/watch?v=wR_KjMzZfSY