Herbed Standing Rib Roast

Name: Herbed Standing Rib Roast
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 60 milliliters red wine or beef broth; 2 larges carrots, cut into 2-inch pieces; 2 ribs celery ribs, cut into 2-inch pieces; 2 teaspoons celery seed; 0 teaspoons dried thyme; 4 garlic cloves, minced; 1 teaspoon coarsely ground pepper; 12 servings Assorted herbs and fruit, optional; 12 servings Assorted herbs and fruit, optional; 2 Tbsps olive oil; 3 Tbsps grated onion; 2 larges onions, cut into wedges; 1 teaspoon paprika; 2 kgs bone-in beef rib roast

Herbed Standing Rib Roast is a gluten free, dairy free, paleolithic, and primal recipe with 12 servings. This main course has 717 calories, 31g of protein, and 63g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic cloves, herbs and fruit, celery, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 25 minutes. It can be enjoyed any time, but it is especially good for valentin day. If you like this recipe, take a look at these similar recipes: Standing Rib Roast, Standing Rib Roast, and Standing Rib Roast.

Instructions

In a small bowl, combine the first seven ingredients; rub over roast.

Ingredients you will need

Dry Seasoning Rub

Equipment you will use

Bowl

Place the onions, carrots and celery in a large roasting pan; place roast over vegetables.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

Equipment you will use

Roasting Pan

Bake, uncovered, at 350° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Remove roast to a serving platter and keep warm; let stand for 15 minutes before slicing.

Meanwhile, for au jus, strain and discard vegetables.

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Vegetable

Au Jus

Pour drippings into a measuring cup; skim fat.

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Measuring Cup

Add wine to roasting pan, stirring to remove any browned bits. Stir in drippings; heat through.

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Wine

Equipment you will use

Roasting Pan

Serve with roast.

Garnish platter with herbs and fruit if desired.

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Fruit

Herbs

Equipment

Ingredients

Servings:

60milliliters

red wine or beef broth 2larges

carrots, cut into 2-inch pieces 2ribs

celery ribs, cut into 2-inch pieces 2teaspoons

celery seed 0teaspoons

dried thyme 4

garlic cloves, minced 1teaspoon

coarsely ground pepper 12servings

Assorted herbs and fruit, optional 12servings

Assorted herbs and fruit, optional 2Tbsps

olive oil 3Tbsps

grated onion 2larges

onions, cut into wedges 1teaspoon

paprika 2kgs

bone-in beef rib roast

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Prime Rib on the menu? Try pairing with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Peter Michael Le Caprice Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 259 dollars per bottle.

Peter Michael Le Caprice Pinot Noir

Deep red ruby color and bright crimson tinge is the clear identifierfor Le Caprice. The vineyard shows its signature characteristics ofred forest fruit coupled with aromas of red cherry liqueur, currant,raspberry, strawberry, fresh leather and graphite. The 2010 vintageis refined and expressive with intense concentration in the mouth.The finish lingers both aromatically and subtly on the palate.