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| Picture from thibeaultstable Image Credit: Ann |
AAA Alberta Beef
“Two Bone -
Just over four pounds. Pre-salted on Tuesday. Unwrapped Wednesday and left to
air dry in the fridge. Roasted on Thursday.” Ann
Ingredients:
4 ½ pounds
without short ribs Standing rib roast (2 Ribs)
2 to 6 cloves
garlic, peeled and slivered
Kosher salt
to taste
Freshly ground
black pepper
½ to 2½ cups
red wine for
Preparation:
Roast should
be at room temperature, not taken directly from the fridge.
Place oven
rack on the second level from the bottom.
Heat oven to
500°F.
Place small
roast in a 14 X 12 X2 inch roasting pan, bone side down.
Snuggle most
of the garlic, is using, under the fat and spread remainder under the meat.
Season well
with salt and pepper.
Roast for 45
minutes.
With meat in
oven, reduce heat to 325°F and roast for an additional 3 minutes per pound.(
i.e.:
4lb =12minutes, 7lb = 21 minutes, 26 lb =78 minutes) etc.
Increase heat
to 450°F and roast for another 15 minutes regardless of size.
Meat
temperature should read 135°F
on an instant - read thermometer.
If you like it rarer, reduce the additional 3
minutes per pound to 2 minutes or for less rare,
increase the 3 minutes to 5
minutes.
Remove roast
from oven.
Transfer meat
to a serving platter and let rest.
Pour or spoon
off excess fat, reserving about ⅛ cup to ¼ cup of fat.
Put pan over
high heat and add wine.
Deglaze pan
well scraping with a wooden spoon.
Let reduce by
half.
Pour liquid
into a small saucepan and reserve.
Slice meat
and pour liquid from saucepan over meat.
Serve still
hot.
Enjoy this
amazing recipe and many more when visiting
thibeaultstable.
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