This recipe came from Chef Michael Symon and I don’t think I’ve changed much, except I don’t use as much rosemary and thyme (about half). I’ve been using it for several years and every time it is perfect.
GARLIC & HERB CRUSTED STANDING RIB ROAST
1 standing beef rib roast (7 to 8 pounds, rack of ribs separated from roast)
4 cloves garlic (smashed and made into a paste)
2 sprigs rosemary (leaves removed and finely chopped, plus more)
4 sprigs thyme (leaves removed and finely chopped, plus more)
2-3 tablespoons olive oil
1 1/2 cups red wine
1/2 cup beef stock
kosher salt and freshly ground black pepper (to taste)
Season the roast and rack of ribs with salt and freshly cracked pepper.
Remove the rib roast to room temperature 1 hour prior to roasting. Preheat the oven to 450ºF.
In a medium bowl, add garlic, herbs and 2-3 tablespoons olive oil, to form a loose paste. Coat the roast and ribs with the herb oil and season with more cracked black pepper. Using kitchen twine, tie the roast every 2-3 inches to secure shape.
In a roasting pan, place the rack of ribs with the ends pointing up. Place a few sprigs of rosemary and thyme on top of the rack. Place the roast, fat-side-up inside the rack of ribs so they act as a roasting rack. Pour the wine and beef stock in to the bottom of the pan underneath the roast.
Place in the bottom half of the oven and roast for 20 minutes. Reduce the oven temperature to 350ºF and continue to cook for another 1 ½- 2 hours, or until the internal temperature of the roast is 125ºF for medium-rare. During the cooking process, baste the meat with the pan juices every 30 minutes. If the pan starts to get dry, add a little more stock or water.
Remove the roast to a cutting board to rest for 15 to 20 minutes. Separate the ribs and thinly slice the roast. Serve with pan juices.
Tip: for ultimate flavor, season the roast and let sit overnight in the refrigerator.
If you’d like some personal instruction, click here for video of Michael preparing it.
Don’t want any copyright issues. This was delicious and easy to do. Again, I went to my go-to crispy coating – potato starch. The result was a sweet, creamy onion with a crispy spicy coating.
Baked Flowering Onion
- 1 very large sweet onion (good time for Vidalias are in season right now)
- 1/2 cup potato starch
- 2 tsp paprika (the good kind)
- salt & pepper
- 1 tsp garlic powder
- pinch of oregano & thyme
- dash of cayenne
- 2 eggs
baking dish(greased on the bottom), two deep bowls
Remove about 1/2 inch slice from the top of the onion and peel. Slice about 8 to 10 slices from top to bottom on the onion, making sure not to cut through the bottom end (root end).
Mix together all dry ingredients in bowl and set aside.
Beat eggs with a dash of water in another deep bowl.
Dip the onion in the eggs, making sure it is thoroughly coated. Then place in the dry ingredients and gently roll and use a spoon to help coat inside and out completely with potato starch. Remove to baking dish.
Bake at 375 degrees F for about 45 – 60 minutes until the onion is soft on the inside and crispy on the outside. If it begins to get too brown, reduce heat to 350 and gently tent foil over it until it’s completely cooked through. Remove foil and give it a minute or two uncovered to do a final crisp. Serve immediately with favorite dipping sauces (mayo, horseradish, southwestern buttermilk dressing, etc).