This is a great way to use a less expensive cut of meat like chuck steak, top round or London broil. The marinade is a little pungent thanks to the fish sauce, but it works some magic in tenderizing meat that doesn’t have a lot of fat on it. Read more
Are you intimidated by the idea of cooking big roasts for the holidays? Don’t be! At least in the case of this standing rib roast, or prime rib, it’s easy and always delicious. I cooked a rib roast for our Christmas dinner a few years ago and it instantly became our traditional holiday meal. The meat is so good and flavourful, it doesn’t need much in the way of seasoning. And it practically cooks itself, it needs so little attention. It’s also really hard to overcook, because the high fat content guarantees a juicy, tender meal. Have I sold you on the idea yet?
4 to 5 lb beef rib roast (this is enough for 4 to 6 people – you can easily do a bigger roast and increase the rest of the ingredients. It will also take longer to cook.)
4 cloves garlic, thinly sliced
2 tbsp chopped fresh rosemary
1 tsp kosher salt
1/2 tsp black pepper
2 to 3 cups beef broth
1 sprig fresh rosemary
1 cup red wine
Preheat oven to 450F and set roast, fat side up on a rack in a large roasting pan. Cut deep slits all over top and sides and push a slice of garlic into each slit. Sprinkle all over with chopped rosemary, salt and pepper.
Add rosemary sprig and 2 cups beef broth to the bottom of the pan. Roast beef 15 minutes, then reduce oven temperature to 325F and roast another 1 1/2 to 2 hours, until a thermometer inserted into the center of the roast reaches 125F for medium rare and 135F for medium. Remove from oven, transfer to a large cutting board or serving platter, tent with foil and let rest.
Set the roasting pan with any juices over two elements on the stove set on medium heat. Add 1/2 to 1 cup broth and scrape up any browned bits. Add wine and bring to a simmer. Simmer 5 to 10 minutes, then strain through a sieve to remove solids.
Thinly slice beef against the grain and serve with sauce.