Holiday Rib Roast

Name: Holiday Rib Roast
Total time: 1740 min
Yield: 8
Ingredients: Ribeye Roast — 3-bone rib roast, bones separated but included (approx. 8 lbs); Ribeye Roast — Kosher salt — 1 tsp per pound (dry brine); Ribeye Roast — Black pepper to taste (for first cook); Ribeye Roast — 4 Garlic Cloves Minced (for final roast); Ribeye Roast — 2 Tbsp Minced Rosemary (for final roast); Ribeye Roast — 2-3 Tbsp Beef tallow or melted butter (for final roast); Jus — Rib bones; Jus — 1 large yellow onion, quartered; Jus — 2 ribs celery, cut into pieces; Jus — 2 medium carrots, cut into pieces; Jus — 1 Leek, cut into pieces; Jus — 1 garlic bulb, halved; Jus — ¼ cup tomato paste; Jus — 1 cup red wine; Jus — 2 qts beef broth; Jus — Rosemary and thyme bundle; Jus — 2–3 bay leaves; Jus — 1 tbsp whole black peppercorns; Jus — 1 tbsp Worcestershire sauce; Jus — 3 tbsp cold butter, cubed; Jus — Salt and black pepper to taste; Jus — Olive oil

Dry-brined rib roast with a slow roast, hot finish and homemade jus.

Ingredients

Ribeye Roast — 3-bone rib roast, bones separated but included (approx. 8 lbs)
Ribeye Roast — Kosher salt — 1 tsp per pound (dry brine)
Ribeye Roast — Black pepper to taste (for first cook)
Ribeye Roast — 4 Garlic Cloves Minced (for final roast)
Ribeye Roast — 2 Tbsp Minced Rosemary (for final roast)
Ribeye Roast — 2-3 Tbsp Beef tallow or melted butter (for final roast)
Jus — Rib bones
Jus — 1 large yellow onion, quartered
Jus — 2 ribs celery, cut into pieces
Jus — 2 medium carrots, cut into pieces
Jus — 1 Leek, cut into pieces
Jus — 1 garlic bulb, halved
Jus — ¼ cup tomato paste
Jus — 1 cup red wine
Jus — 2 qts beef broth
Jus — Rosemary and thyme bundle
Jus — 2–3 bay leaves
Jus — 1 tbsp whole black peppercorns
Jus — 1 tbsp Worcestershire sauce
Jus — 3 tbsp cold butter, cubed
Jus — Salt and black pepper to taste
Jus — Olive oil

Method

DRY BRINE (24–72 HOURS): Trim external fat that has no meat running through it. Separate bones and reserve for the jus. Salt roast on all sides (1 tsp kosher salt per pound). Place on a wire rack and refrigerate uncovered for 24–72 hours.
ROAST BONES AND VEGETABLES: Preheat the oven to 425°F. Place bones, onion, celery, carrots, leeks and garlic on a sheet pan. Season with salt and drizzle with olive oil. Roast 35–40 minutes, until browned.
BUILD THE JUS: Heat a Dutch oven or stock pot over medium heat. Add roasted bones, vegetables, and pan drippings. Stir in tomato paste and cook 2–3 minutes until darkened. Deglaze with red wine and reduce by half. Add a splash of beef broth to the sheet pan, scrape browned bits, and pour into the pot. Add remaining broth, herb bundle, bay leaves, and peppercorns. Simmer gently for about 2 hours. Strain through a fine mesh strainer into a clean pot. Return to low heat, add Worcestershire, and whisk in cold butter. Keep warm for serving.
COOK THE RIB ROAST: Remove roast from refrigerator 1 hour before cooking. Pat dry and season with black pepper. Insert probe into the middle of the roast Roast at 250°F until internal temperature reaches 120°F, about 3 hours.
REST: Remove from the oven and rest 45 minutes, uncovered or very loosely tented.
FINAL 500°F FINISH: Brush roast with beef tallow or melted butter. Lightly press minced garlic and rosemary onto the top and sides. Heat oven to 500°F and allow it to stabilize for 10 minutes. Place roast in the oven for 8–10 minutes, until browned and sizzling. Rest only a few minutes, slice, and serve with the jus.