|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
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 deglaze
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.
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