Rib Roast with Garlic Crust
Submitted by begrego
Standing rib roast with a roasted garlic and parsley crust, served with tarragon carrots, browned butter parsnips, roasted onions, and red wine au jus. A holiday showpiece.
YIELD
1 roastPREP
30 minCOOK
4 hrsREADY
4 hrsThis is the full production: a three-rib beef roast slow-roasted until perfectly pink, coated in a paste of roasted garlic and parsley, then finished in the oven until the crust turns golden. Tarragon-buttered carrots, browned butter parsnips, and roasted onions share the platter. Red wine au jus ties the whole thing together.
Roasting whole garlic heads alongside the beef for the first hour softens each clove into a sweet, spreadable paste. Squeezed out and mixed with chopped parsley and cracked pepper, it becomes the crust that goes on during the final 30 minutes of cooking.
The vegetables cook in stages to make sure everything arrives at the table at the same time. Onions go into the roasting pan drippings halfway through. Carrots and parsnips simmer on the stovetop separately, each finished with their own butter treatment.
The au jus comes from deglazing the roasting pan with red wine, bouillon, and water, scraping up all the concentrated fond from hours of roasting.
Chef Tips
- Use a meat thermometer. Pull at 140°F (60°C) for rare. The roast will carry over another 5 to 10 degrees while resting.
- Let the roast rest at least 20 minutes before carving. This redistributes the juices and prevents them from pooling on the cutting board.
- Turn the onions in the pan drippings every 15 minutes so they caramelize evenly on all sides.
- Brown the butter for the parsnips until it smells nutty and turns golden, but not dark. Burned butter tastes bitter.
Variations
- Horseradish crust: Mix prepared horseradish into the garlic paste for a sharper, more traditional prime rib topping.
- Herb-crusted: Add fresh rosemary and thyme to the garlic paste for a Provencal-style finish.
- Yorkshire pudding: Save some of the pan drippings to make Yorkshire pudding as a classic British accompaniment.
Ingredients
Directions
Remove any loose papery skin from garlic, leaving heads intact.
In a large roasting pan, place roast, fat side up, and garlic.
Insert a meat thermometer into center of roast, being careful that the point does not touch the bone.
Roast beef in a 325℉ (160℃) oven until thermometer reaches 140 degrees for rare, 23 to 25 minutes per pound or until of desired doneness.
Meanwhile, cut each onion, lengthwise, in half.
Peel carrots and parsnips;cut each lengthwise in half, if large.
After roast has roasted 1 hour, remove garlic and cool until easy to handle.
After beef has roasted 1½ hours, add onions to drippings in roasting pan, turning to coat with drippings.
Roast 45 minutes, turning onions occasionally, until fork tender.
While beef and onions are roasting, press soft, cooked garlic from each clove into a bowl.
Stir in parsley and black pepper; set aside.
In a 12 inch skillet over high heat, heat ¾ inch water and carrots to boiling.
Reduce heat to low; cover and simmer about 15 minutes or until tender.
Drain;add minced tarragon, 1 tablespoon butter and ¼ teaspoon salt.
Keep warm. In a 10 inch skillet over high heat, cook ¾ inch water and parsnips to boiling. Reduce heat to low;cover and simmer about 15 minutes or until Drain parsnips;remove to plate. In the same skillet over medium heat, cook 2 tablespoons butter and ¼ teaspoon salt until butter turns golden brown, stirring. Return parsnips to skillet, turning them to coat with butter. Keep warm. When onions are done, remove to a bowl; keep warm. Evenly, spread garlic paste mixture over beef. Roast about 30 minutes longer or until coating is golden and beef is of desired doneness. When beef is done, place on a warm large platter with carrots, parsnips and onions. Keep warm while preparing red wine au jus gravy. Skim any fat from meat drippings;add red wine, bouillon and 1¼ cups water. Over medium heat, heat mixture to boiling, stirring constantly and scraping until brown bits are loosened from bottom of pan. Serve beef roast with red wine au jus.
Comments
