Standing Rib Roast
In case you hadn’t noticed from my blog – steaks at Landmarc and Diner, short ribs at Spice Market, burgers at Shake Shack and Pop Burger - I’m a red meat junkie. My love of beef is not limited to my out of home dining, but is often featured in our kitchen as well. For my hands down favorite, I respectfully pass the chef’s hat to Marty - he makes the BEST standing rib roasts ever.
Our first New York attempt started with a trip to Fairway on the Upper West Side. There are a number of high quality butchers in New York, but to be honest, we haven’t had a chance to try out too many. The Fairway bone-in rib eye strangely enough was shown to be the same price as boneless, although I think this was a mistake. Bone-in is recommended for the added structural integrity and flavor. Making a roast can be pretty expensive ($12-15/pound for bone-in rib eye and about 1.25 pounds per person), but just think of how much more it would have run in a restaurant. Although I have never been at the helm when the roast has been prepared, it sure seems simple enough. The following is my best attempt to capture Marty’s freehanded cooking style. As our recent dinner guest said, “If I could make this at home, I would never go out for steak again.”
Standing Rib Roast
12 cloves garlic
4 sprigs fresh rosemary
1 t whole black peppercorns
1.5 t kosher salt
1 T olive oil
3.5 lb bone-in rib eye
In a small food processor, pulse the garlic, rosemary, peppercorns, salt, and olive oil until a chunky paste is formed. Using you hands, rub the paste all over the roast, cover, and marinade in the refrigerator for 3 hours.
Roast covered in paste ready to go in the oven
Digital meat thermometer
Preheat the oven to 475°. Place the meat on a rack in a roasting pan fat side up. After 30 minutes, lower the heat to 335° and place the meat thermometer to read the temperature at the center of the roast. Remove the roast from the oven when the interior temperature reaches about 10° shy of where you like it. Depending on your desired doneness and the size of your roast, this should take anywhere from 1 hour and 15 minutes to 2 hours. For example, take it out when the internal temperature read around 115° for medium-rare, the temperature will continue to rise out of the oven to around 125°. Then tent it with foil with the meat thermometer still inserted and allow to rest for 20-30 minutes.
Completed roast ready for slicing
Our first New York attempt started with a trip to Fairway on the Upper West Side. There are a number of high quality butchers in New York, but to be honest, we haven’t had a chance to try out too many. The Fairway bone-in rib eye strangely enough was shown to be the same price as boneless, although I think this was a mistake. Bone-in is recommended for the added structural integrity and flavor. Making a roast can be pretty expensive ($12-15/pound for bone-in rib eye and about 1.25 pounds per person), but just think of how much more it would have run in a restaurant. Although I have never been at the helm when the roast has been prepared, it sure seems simple enough. The following is my best attempt to capture Marty’s freehanded cooking style. As our recent dinner guest said, “If I could make this at home, I would never go out for steak again.”
Standing Rib Roast
12 cloves garlic
4 sprigs fresh rosemary
1 t whole black peppercorns
1.5 t kosher salt
1 T olive oil
3.5 lb bone-in rib eye
In a small food processor, pulse the garlic, rosemary, peppercorns, salt, and olive oil until a chunky paste is formed. Using you hands, rub the paste all over the roast, cover, and marinade in the refrigerator for 3 hours.
Roast covered in paste ready to go in the oven
Digital meat thermometer
Preheat the oven to 475°. Place the meat on a rack in a roasting pan fat side up. After 30 minutes, lower the heat to 335° and place the meat thermometer to read the temperature at the center of the roast. Remove the roast from the oven when the interior temperature reaches about 10° shy of where you like it. Depending on your desired doneness and the size of your roast, this should take anywhere from 1 hour and 15 minutes to 2 hours. For example, take it out when the internal temperature read around 115° for medium-rare, the temperature will continue to rise out of the oven to around 125°. Then tent it with foil with the meat thermometer still inserted and allow to rest for 20-30 minutes.
Completed roast ready for slicing
3 Comments:
That looks so eff-ing good, JC. My mouth is watering! When are you and Marty having us over for dinner? :-)
AK
Excellent article, Jenny! And I'm in a position to know. I was moved to my depths by those images...
yours,
Mr. Cutlets
www.mr-cutlets.com
(aka Josh Ozersky, Newsday)
Thank you both! I'll pass the complements on to the chef as well.
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