Standing Rib Roast with Aioli

Name: Standing Rib Roast with Aioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 larges egg yolks; 2 garlic cloves, finely grated; 8 servings Kosher salt, freshly ground pepper; 1 Tbsp fresh lemon juice; 118 milliliters extra-virgin olive oil; 4 kilograms shoulder-end 4-bone standing beef rib-eye roast, preferably dry-aged (about , chine bone removed; 118 milliliters grapeseed or vegetable oil

Standing Rib Roast with Aioli might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 1605 calories, 62g of protein, and 149g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up egg yolks, garlic cloves, lemon juice, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Generously season beef with salt and pepper. Wrap tightly in plastic and chill at least 1 day.

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Salt And Pepper

Beef

Wrap

Let beef sit at room temperature 2 hours.

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Beef

Preheat oven to 400°F.

Equipment you will use

Oven

Place beef on a rack set inside a roasting pan. Roast until nicely browned, 35–40 minutes. Reduce oven temperature to 275°F and continue roasting until an instant-read thermometer inserted into the thickest part of beef registers 115°F for medium-rare, 1–1 1/2 hours longer.

Ingredients you will need

Beef

Equipment you will use

Roasting Pan

Kitchen Thermometer

Oven

Transfer roast to a cutting board with ribs pointing upward and let rest at least 30 minutes.

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Ribs

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Cutting Board

Meanwhile, whisk egg yolks and garlic in a medium bowl.

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Egg Yolk

Garlic

Equipment you will use

Whisk

Bowl

Whisking constantly, gradually add grapeseed oil, drop by drop at first, and whisk, adding 1 tablespoon lemon juice by the teaspoonful as aioli thickens (juice will thin aioli so it's easier to whisk), until it is thickened and smooth. Gradually whisk in olive oil, adding water by the teaspoonful if aioli gets too thick. Season with salt; cover and chill.

Ingredients you will need

Grape Seed Oil