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Recipe:Standing Rib Roast with Garlic, Rosemary, and Tri-Colored Peppercorn Rub
- Prep time: 20 minutes
- Cook time: 3-3 hours 5 minutes
The crown jewel of the holiday meal certainly holds up on its own. Season it with garlic, rosemary, and our tri-colored peppercorn rub to bring out the roast's best side: its exquisite taste and texture, not to mention its beauty!
Ingredients
-
BLACK ANGUS BEEF PRIME RIB ROAST, THAWED
QTY 1
-
DEMI-GLACE WITH TRUFFLE ESSENCE
QTY 1
FRESH ROSEMARY, FOR GARNISH
GARLIC, ROSEMARY AND PEPPERCORN RUB
-
GRANULATED GARLIC
QTY 1 TBSP.
-
COARSE SEA SALT
QTY 2 TBSP.
-
FRESHLY GROUND TRI-COLORED PEPPERCORNS, COARSELY CRUSHED
QTY 1 TBSP.
CHOPPED ROSEMARY
QTY 1 TBSP.
Cooking
Directions
Preheat oven to 250°F. Adjust rack to lower middle position.
Line a sturdy roasting pan with aluminum foil. Place a wire rack inside the pan.
In small bowl, combine garlic, salt, peppercorns and rosemary.
Using a paper towel, pat dry the beef roast. Make criss-cross pattern on fat cap with the point of a paring knife making sure not to reach the meat.
Season roast with dry rub. Place on top of the rack inside the roasting pan and place in the oven for 3 to 3.5 hours or until meat registers 120-125°F for medium-rare. Cover with foil and let rest 15 minutes before slicing.
In a small saucepan, heat the Truffle Demi-Glace over medium heat, and serve with roast.
Decorate with fresh rosemary. Serve with Truffle Demi-Glace. *USDA recommends cooking beef to a minimum internal temperature of 145°F.