Words by Valarie P. Carter • Photography by Brooke Allen
If any one particular animal protein moos Oklahoma, it has to be beef. For some, beef rib roast might be old (cowboy) hat and need a little modernization with special crusts and sauces to make it interesting. Others might be on a quest for the perfect, classically prepared specimen. No matter which pasture you graze, you’ll fi nd steps and tips to prepare a succulent and celebration-worthy roasted rib of beef in our holiday edition of Edible 101.
What you’ll need:
Beef, rib-in, roast* (a 7-pound roast will feed 8–10 people)
Neutral-tasting vegetable oil
Freshly ground black pepper
Kitchen twine and lemon juice (if frenching the bones)
Bring beef to room temperature, covered with plastic wrap. Allow about 1 hour for a 7-pound roast.
Preheat oven to 425°.
French the bones (cut off the strip of meat along the bones)**, have your butcher do it for you or, just as well, leave them unfrenched.
Place roast on a cutting board and, using hands, rub a thin layer of vegetable oil over the entire roast.
Liberally salt and pepper roast. Massage seasonings into roast. Place in a shallow roasting pan and into preheated oven.
Roast for 16 minutes per pound for rare; 21 minutes per pound for medium-rare.
Aim for 110° for rare (about 120° after resting) or 115° to 120° for medium-rare (125° to 130° after resting.)
Remove from oven, tent with foil and allow to rest in pan for 20–30 minutes.
Place the rested roast on a cutting board. Position roast on its base, ribs aiming up and toward you. Secure it with a carving fork and cut between each rib down to the cutting board, cutting around any pieces of chine bone left during butchering.
Alternatively, cut a thin slice off one end of the roast to make a fl at surface and set the roast on the sliced end. Sticking your fork between the ribs, make thin slices by cutting horizontally across the top, cutting each slice free of the bone.
COFFEE ORANGE SALT CRUST FOR BEEF RIB ROAST
Yields enough crust for a 7-pound roast
⅓ cup finely ground dark-roast coffee
3 tablespoons freshly cracked black pepper
¼ cup packed brown sugar
¼ cup kosher salt
Zest of 2 oranges
½ tablespoon cayenne pepper
1 tablespoons paprika
1 teaspoon ground ginger
Neutral-tasting vegetable oil
Combine first 8 ingredients in a small bowl. Stir in just enough vegetable oil to make a thick, coarse paste. Follow steps above for preparing roast. Instead of rubbing with vegetable oil, salt and pepper, pack the crust on roast and allow to rest for about 10 minutes before roasting. Th e delicious pan juices are somewhat reminiscent of red-eye gravy.
GARLIC HORSERADISH THYME CRUST
Yields enough crust for a 7-pound roast
¼ pound butter, softened
10 cloves of garlic, coarsely chopped
½ cup prepared horseradish
3 tablespoons chopped fresh thyme
3 tablespoons kosher salt
1 tablespoon freshly cracked black pepper
Combine all ingredients in a small bowl and stir until well blended.
Follow steps above to prepare the roast. Do not rub with vegetable oil or season. Rub crust mixture over the entire roast and roast as directed above.
Our take on the classic horseradish crème sauce traditionally served with prime rib.
Yields 1 cup
¼ cup wasabi powder
¼ cup rice vinegar
2 garlic cloves, crushed and fi nely minced
1 cup sour cream
1–2 tablespoons soy sauce
A few drops of fish sauce, optional
¼ teaspoon salt
½ teaspoon freshly cracked black pepper
Combine wasabi powder and vinegar until wasabi is completely dissolved. Stir all ingredients together in a small bowl. Cover and refrigerate for about an hour for flavors to meld.
BLACKBERRY HONEY GASTRIQUE
Yields about 1 cup
1 cup local honey
1 cup apple cider
1 cup blackberry blush wine, available from Diamond Head Wine in Pryor
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Heat honey in a small saucepan for a few minutes over medium-low heat, until honey begins to darken. Carefully add vinegar and wine and continue to cook. Stir frequently and cook until liquid has become syrupy, 15–20 minutes.
LOCAL SAUCE ROMESCO
1 large roasted red bell pepper, store-bought or, better yet, preserved from the past season’s farmers market
1 garlic clove, smashed—if you have roasted garlic, use 2 cloves
½ cup toasted pecans
1 small slice stale French baguette or equivalent croutons
¼ cup roasted tomato sauce (store-bought or homemade from our Fall issue)
2 tablespoons chopped Italian parsley
3 tablespoons red wine vinegar
1½ teaspoons smoked paprika
¼ teaspoon cayenne pepper
½ cup extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly cracked pepper
Add all ingredients except oil to the bowl of a food processor and process until finely chopped. With motor running, add oil in a slow, steady stream until completely incorporated and mixture is smooth.
* Consider Blakely Family Farms, Greenwood Farms, Koehn’s Grassfed, Cimmaron Meat Company and Harvard Meats for local rib roasts. Be sure to pre-order as rib roast is a specialty cut from most small farmers.
** Frenching the bones isn’t absolutely necessary but it makes for a neater, more polished presentation. Leaving them unfrenched is perfectly fine and the meat between the rib bones is delicious. If you do decide to french the bones, be sure to roast the leftover meat and add it to your stock.
Here’s how to do it: Make a cut through the fat side of the ribs, perpendicular to the bones, about 2–2½ inches from the rib ends. Cut all the way to the bone. Turn the rack over and cut the flesh between each rib, using the initial cut as a guide. Cut down the sides of each rib, removing the meat and fat (save it for your stock). Wrap kitchen twine around the base of each rib nearest the meat. Pull the twine along each rib to remove the remaining fat and sinew. Use a kitchen towel dipped in lemon juice to clean up any excess. The lemon juice will help whiten the bones for a cleaner look.
See illustrations below.
If you removed the bones before carving your roast, put those bones to use. While I’d typically suggest bones with more cartilage—like veal bones, beef knuckle or calves’ feet—there is no sense in wasting the already-roasted bones sitting on your cutting board now.
3–4 pounds beef bones
2 tablespoons tomato paste
1 onion, peeled and quartered
1 carrot, peeled
1 rib celery
2 large cloves garlic, crushed
2 sprigs fresh thyme
1 bay leaf
2 teaspoons black peppercorns
2 cups dry red wine
Preheat oven to 375°. Rub bones with tomato paste and place on sheet pan. Roast until tomato paste begins to darken.
Remove from oven and place bones and remaining ingredients in an 8-quart stockpot. Cover with water and bring to a simmer. Reduce heat to a lazy bubble and continue to cook for 2½–3 hours. Using a large spoon, skim any impurities that rise to the surface as it cooks.
Remove from heat and allow to cool for about 15 minutes. Carefully pour though a fine-mesh strainer and discard solids.… Read More