Standing Rib Roast

Directions Print

Standing Rib Roast

Prep: 12-24hr Cook: 6-8hr Servings: 8

   Shiitake Black Garlic Rub

1. Grind dried shiitakes in a spice grinder or blender. Place in mixing bowl, add the black garlic seasoning and mix.

Roasted Bone Marrow

2. Soak beef bones in cold water in the refrigerator overnight. Strain the water and place beef bones on a wire rack in a hotel pan. Place in a 225°F oven for 45 minutes. Strain and pass bone marrow through chinois.

Bone Marrow Butter

Prep: 12-24hr Cook: 45-60min Servings: 3#butter

3. Place ingredients into a stand mixer bowl. Mix on low speed with the paddle attachment until fully combined.

Standing Rib Roast

4. Place the roast on a wire rack in a hotel pan. Pat dry. Season lightly with salt and let rest in the refrigerator for 12-24 hours. After resting, pat dry. Season beef with an even coating of the Shiitake Black Garlic rub. Place beef on a wire rack on a half sheet tray. Place in a 200°F oven for 1 hour per pound. Remove from oven and let rest for at least 30 minutes. Turn the oven up to 450°F. Place onions, garlic, and carrots in a large roasting pan. Cover the roast evenly with the Bone Marrow Butter and place on top of vegetables. Finish the roast at 450°F for 15 minutes. Let rest for 15 minutes. Slice and serve.

Yorkshire Pudding

Prep:15min Cook: 20-25min Servings: 8

1. Preheat oven to 450°F. Place about 2 tablespoons grapeseed oil into each hole of the muffin tin. Place in oven for at least 10 minutes. Place flour into a large mixing bowl. Add the eggs and slowly mix using a whisk until smooth. Slowly add the milk while continuing to whisk. Season with salt; strain through a fine chinois to remove any lumps. Remove muffin tin from oven, and carefully and evenly pour the batter into each hole. Place tin back in oven for 20-25 minutes, undisturbed, until the puddings have puffed up and browned. (Batter can be made up to 24 hours in advance.)

Fried Brussels Sprouts with Roasted Garlic Goat Cheese

Prep Time:10min Cook: 2-3min Servings: 8

   Roasted Garlic

1. Place garlic and oil in a small pan, making sure the garlic is fully submerged in oil. Place in a 350°F oven for 20-25 minutes. Let cool at room temperature.

Roasted Garlic Goat Cheese

2. Place roasted garlic into a food processor. Blend until garlic is smooth. Add the goat cheese logs to the food processor. Pulse until mixture is combined. Be careful not to over blend, or mixture will become runny. Place in a piping bag or plastic container.

Fried Brussels Sprouts

3. Place cleaned Brussels sprouts into deep fryer baskets and drop. Fry at 350°F for 2-3 mins, or until tender and golden brown. Drain Brussels sprouts and transfer to a large mixing bowl. Drizzle hot honey on Brussels sprouts and toss to coat evenly. Spread approximately 4-6 ounces of the goat cheese mixture on the bottom of a large serving dish. Place Brussels sprouts over the goat cheese. Drizzle with more honey and finish with Maldon salt.