Incredibly Tender Dry Aged Standing Rib Roast With Herb Rub
"Dry Aged Standing Rib Roast is a Christmas Eve family tradition. With aging the seasoned meat becomes incredibly flavorful and tender, almost butter like...."
INGREDIENTS
•
1 14 lb rib beef roast (bone in with fat on top, approximately 12 - 14 pounds)
•
1 package cheesecloth
•
1 sheet pan
•
1 roasting rack or cooling rack to fit in sheet pan
•
Space in the back of refrigerator for up to 10 days
•
1 Tablespoon dried thyme
•
1 1/2 Tablespoon dried rosemary
•
4 Tablespoons freshly cracked black pepper
•
1 1/2 Tablespoon granulated garlic
•
1 1/2 Tablespoons granulated onion
•
3 Tablespoon kosher salt
•
1 Tablespoon coriander (toasted and cracked)
•
3 Tablespoons olive oil
•
3 carrots (washed, ends trimmed and cut into large 3-inch chunks)
•
3 celery stalks (washed and cut into large 3-inch pieces)
•
2 yellow onions (peeled and quartered)
•
2 cups beef broth
•
Pan drippings from roast (about 1 1/2 cups)
•
3/4 up red wine
•
2 cups beef stock
•
3 Tablespoons unsalted butter
•
Kosher salt and freshly cracked black pepper
Comments & Reviews
Just A Pinch Sweepstakes