the ul­ti­mate stand­ing rib roast

Canadian Living - Holiday Entertaining - - Front page -

Hands-on time: 20 min­utes

To­tal time: 4 hours

Makes: 8 to 10 serv­ings

Our trick to cook­ing the per­fect medi­um­rare prime rib? Start it off on high heat, then turn off the oven and let the roast cook grad­u­ally in the resid­ual heat. Look for brined green pep­per­corns in the pickle aisle. Roast:

1 beef stand­ing rib pre­mium oven roast (about 3 kg) 2 cloves gar­lic, minced 2 tsp chopped fresh rose­mary ½ tsp pep­per ¼ tsp salt 4 tsp D ijon mus­tard Green Pep­per­corn Horse­rad­ish Sauce:

1 tbsp but­ter

3 shal­lots, finely chopped

¼ cup brandy

2¼ cups sodium-re­duced beef broth

2 tbsp green pep­per­corns in brine, drained ½ cup whip­ping cream (35%)

3 tbsp pre­pared horse­rad­ish

1 tsp Worces­ter­shire sauce

¼ tsp pep­per

3 tbsp corn­starch

Roast: Place roast, bone side down, on rack in roast­ing pan. Mash to­gether gar­lic, rose­mary, pep­per and salt. Brush mus­tard over top and sides of roast; spread gar­lic mix­ture over mus­tard, press­ing to ad­here. Let stand at room tem­per­a­ture for 45 min­utes.

Roast in 500°F oven for 11 min­utes per kilo­gram, or 33 min­utes to­tal. Turn off oven; do not open door. Let stand in oven for 2 hours.

Green Pep­per­corn Horse­rad­ish Sauce: Mean­while, in saucepan, melt but­ter over medium heat; cook shal­lots, stir­ring of­ten and re­duc­ing heat if brown­ing too quickly, un­til golden and soft­ened, about 5 min­utes. Add brandy; cook, stir­ring, un­til al­most no liq­uid re­mains, about 1 minute. Stir in broth and pep­per­corns; sim­mer over medium-low heat for 5 min­utes.

Stir in cream, horse­rad­ish, Worces­ter­shire sauce and pep­per. Stir corn­starch with 3 tbsp wa­ter; whisk into broth mix­ture. Cook, whisk­ing, un­til thick­ened, about 1 minute. Serve with roast. per each of 10 serv­ings: about 501 cal, 44 g pro, 31 g to­tal fat (15 g sat. fat), 5 g carb (1 g di­etary fi­bre, 1 g sugar), 123 mg chol, 399 mg sodium, 526 mg potas­sium. % RDI : 4% cal­cium, 28% iron, 5% vit A, 3% vit C, 6% fo­late.

This cook­ing method re­quires ex­act tim­ing, so keep an eye on the clock to guar­an­tee the best re­sults. The roast doesn’t need the usual rest­ing time be­fore carv­ing since it fin­ishes cook­ing— and cools a bit— in the un­heated oven.

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