Showsthe Chewrecipesholiday Rib Roast With Rosemary Garlic Crust Mario Batali

PRIME RIB ROAST WITH ROSEMARY AND GARLIC

Steps:

• Heat oven to 250 degrees and heat a large skillet over medium-high heat. Rub roast on all sides with oil, salt & pepper. Add roast to hot skillet & brown on all sides, about 10 minutes. Transfer roast to a plate. When cool enough to handle, rub garlic & rosemary all over.
• Meanwhile, pour off all but 2 T of the beef drippings. Add mushrooms & saute' until well browned, about 8 minutes. Mix broth, wine & mustard; add to mushrooms & simmer to blend flavors & reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl & set aside.
• Set a wire rack over the skillet, set roast on rack (or use a regular roasting pan with a V-rack). Slow roast in oven 2-1/2 to 3 hours until meat reaches an internal temp of 135 degrees for medium-rare or 140 degrees for medium.
• Transfer roast to cutting board and remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat, return mushroom sauce to pan & heat to a simmer. Add cornstarch and simmer until sauce thickens slightly, about a minute. Carve meat & serve with the sauce.

ROSEMARY RIB ROAST

Steps:

• Place beef on rack in shallow roasting pan. In small bowl, mix garlic, salt, pepper, rosemary and oil; rub mixture over roast. Let stand at room temperature 30 minutes.
• Heat oven to 450°F. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone. Place pan on lower oven rack. Roast uncovered 45 minutes. Reduce oven temperature to 350°F. Roast 45 to 50 minutes longer or until of desired doneness (140°F for medium-rare, 155°F for medium). Cover loosely with foil; let stand 15 minutes.
• In small bowl, mix sour cream, lemon juice and horseradish. Carve beef; serve with horseradish sauce.

PRIME RIB ROAST BEEF WITH FRESH GARLIC AND ROSEMARY

Steps:

• Allow roast to stand at room temperature for at least 1 hour.
• Meanwhile mix salt pepper and rosemary together.
• Preheat the oven to 375 degree F.
• Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
• Place roast on a rack in the pan with the fat side up.
• Roast for 1 hour.
• Turn off oven.
• Leave roast in oven but do not open oven door for 3 hours.
• About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
• Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
• Remove roast 20 minutes after heating.
• Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.

BEEF RIB ROAST WITH GARLIC AND ROSEMARY

Steps:

• Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
• Let roast stand at room temperature 1 hour.
• Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
• Do Ahead
• Beef can be marinated 1 day ahead.