Standing Rib Roast with Garlic Rosemary and Tri-Colored Peppercorn Rub
Standing Rib Roast with Garlic Rosemary and Tri-Colored Peppercorn Rub
INGREDIENTS
Demi-Glace 1 cup
Fresh Rosemary, for garnish as needed
Garlic, Rosemary and Peppercorn Rub as needed
Granulated Garlic 1 tablespoon
Coarse Sea Salt 2 tablespoons
Freshly Ground Tri-Colored Peppercorns, coarsely crushed 1 tablespoon
Chopped Rosemary 1 tablespoon
LET'S GET COOKING!
Preheat oven to 250°F. Adjust rack to lower-middle position.
Line a sturdy roasting pan with aluminum foil. Place a wire rack inside the pan.
In a small bowl, combine garlic, salt, peppercorns and rosemary.
Using a paper towel, pat dry the beef roast. Make a criss-cross pattern on the fat cap with the point of a paring knife making sure not to reach the meat.
Season roast with dry rub. Place on top of the rack inside the roasting pan and place in the oven for 3 to 3.5 hours or until meat registers 120-125°F for medium-rare. Cover with foil and let rest 15 minutes before slicing.
In a small saucepan, heat the Demi-Glace over medium heat, and serve with roast.
Decorate with fresh rosemary. Serve with the Demi-Glace.