Standing Rib Roast
Get as standing rib roast that is the bones 9-12. You will want to have the butcher cut the ribs section free from the meat portion.
Here is what you will need;
16-18 lbs Standing Rib Roast with the bone ribs cut free
4-5 lbs Ox tails
1 Cup of tomato paste
8 Onions (3” size)
¼ cup olive oil
1 tsp of Salt
1 tsp of Pepper
1 Tbsp of Salt
1 Tbsp of Pepper
1 cup of a good south American Malbec
5 cups of Beef broth
5 cups of Chicken Broth
Sprig of Fresh Time
Cheese Cloth
Let the roast stand on the counter for about 12 hours so that it is near room temperature.
Heat oven to 450 F. Cut up the onions into quarters and roll in a large bowel the onions, olive oil, 1 tsp of salt, and 1tsp of pepper. Coat the ox tails with the tomato paste. Place the onions and ox tails into a large – shallow sided roaster. Put in the oven for 45 minutes rotating the onions and ox tails every 5-10 minutes.
While the onions and ox tails are roasting; rub the all sides of the rib roast with the 1 T of Salt and pepper, except for the rib to meat part that was cut free by the butcher. In a heavy bottom pan, sear the top and sides of the meat part of the roast, again leave the rib to meat part un seared. Pull the meat out of the pan and using some cooking string tie the ribs back to the roast.
Now your onions and ox tail should have been in the oven for about 45 minutes. Turn the heat down to about 225 F. Move the ox tails and onions off to the sides of the pan. Place the roast in the center and place in the oven.
Roast for about 3-4 hours depending upon the temperature you like the roast to be. I like mine about 130-135 F so I will pull it out at 120-125 F as the roast internal temp will rise while resting. Pull the roast out and place on cutting board. Cover with tin foil.
Put the roasting pan on two burners of the stove (BE Careful if you are using a glass top electric range as this can break the glass), remove the oxtails, and turn the burners on high. Add the red wine to deglaze for about 5 minutes, stirring often. Add the broth, thyme, bring to simmer and stir together until even, about 3 minutes. Add the ox tails and cut the string from the roast to free the ribs. Place the ribs in the liquid on the stove and turn the burners down to medium or medium low and simmer together for about 15 minutes stirring and rotating the ribs/ox tails occasionally. Place the roast on the heated serving plate and garnish as you wish.
Remove the ribs and ox tails from the roasting pan and run all the liquid through a chinoise (Shin Wa – a French strainer) and smash the onions to get all the flavor and liquid out of them. You could also use a strainer with cheese cloth pressing the onions with the back of a slotted spoon. This will make a wonderful Au Juice.
Enjoy!
