Imen Dridi Delight in Michael Symon’s Standing Rib Roast with a 5-pound prime rib, bone-in, with onions, garlic, thyme, and rosemary. Ready in 2 hours and 20 minutes, it promises a perfect blend of flavors for a culinary masterpiece.
More Michael Symon Recipe:
🤎 Why You’ll Love This Standing Rib Roast Recipe:
- Perfectly Cooked Prime Rib: Achieve a flawlessly cooked prime rib that’s juicy and tender.
- Luscious Garlic Herb Butter: The rich and savory garlic herb butter enhances the flavor profile.
- Aromatic Herb Infusion: Thyme and rosemary create an enticing aroma, elevating the dining experience.
❓ What Is Michael Symon Standing Rib Roast Recipe?
Michael Symon’s Standing Rib Roast is a culinary masterpiece, featuring a 5-pound prime rib coated in a delightful garlic herb butter. Slow-roasted to perfection, it exudes flavors of thyme and rosemary, delivering an extraordinary dining experience.
🍖 Michael Symon Standing Rib roast Ingredients
- 62.5 kg / 5 lb standing rib roast / prime rib , bone in (Note 1)
- 1 onion , unpeeled, quartered (brown, yellow, white)
- 1 head of garlic , unpeeled, halved horizontally
- 5 sprigs thyme
- 3 sprigs rosemary
Garlic herb butter:
- 150g/ 10 tbsp unsalted butter , softened
- 5 garlic cloves , minced
- 2 tsp finely chopped fresh rosemary
- 2 tsp finely chopped fresh thyme
- 2 tsp salt
- 1 tsp black pepper
Red wine sauce:
- 1 1/2 cups beef broth/stock , low salt
- 2 1/2 cups dry red wine
- 1 tbsp cornflour/cornstarch
🍛 How To Make Michael Symon Standing Rib roast
- Get the beef out of the fridge. Bring to room temperature two to three hours before cooking. Use a paper towel to dry.
- Take beef out of the fridge 2 – 3 hours before cooking to bring it to room temp. Pat dry with a paper towel.
- to 240°C/460°F (220°C fan). Adjust the shelf so the beef will be sitting in the middle of the oven.
- Mix.
- Place onion, garlic, and herbs in a heavy-based oven-proof skillet.
- Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides.
- Roast for 20 minutes.
- Remove, and spread over the remaining butter. Turn oven down to 120°C/250°F.
- Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 51°C / 123.8°F in the center. Start checking the internal temp early.
- Transfer beef to a plate. Cover loosely with foil and rest for 20 – 30 minutes. The internal temperature will rise to 56-58°C / 133-136.4°F.
- Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.
💭 Recipe Tips:
- Ensure the prime rib reaches room temperature for even cooking.
- Use a heavy-based oven-proof skillet or roasting pan.
- Apply a generous layer of butter on the bone side for added flavor.
🥗 What To Serve With Standing Rib Roast?
Serve Standing Rib Roast with Paris Mash ,Garlic Sautéed Spinach ,Red Wine Sauce, Roasted Vegetables Medley, Horseradish Cream, Crusty Artisan Bread, Fresh Herb Salad.
🎚 How To Store Leftovers Standing Rib Roast?
- In the fridge: Store Leftovers Standing Rib Roast in an airtight container for up to 3 days.
- In the freezer: Wrap Leftovers Standing Rib Roast tightly and store for up to 3 months.
🥵 How To Reheat Leftovers Standing Rib Roast?
- In the Oven: Place leftover standing rib roast in an oven-safe dish, cover with foil, and heat for 15-20 minutes at 325°F.
- In the Microwave: Place leftover standing rib roast of the standing rib roast on a microwave-safe plate and heat for 1 minute.
- In the Air Fryer: Place leftover standing rib roast in a single layer in the basket reheat for 5-7 minutes.
FAQ’S
Why Spread Butter On The Underside Of The Beef?
Spreading butter on the underside, particularly the bone side, ensures an even infusion of rich flavor. This enhances the overall taste, contributes to a savory crust, and results in a more delicious and succulent standing rib roast.
Can I Use The Drippings From Resting The Beef To Enhance The Sauce?
The drippings from resting the beef are a flavorful treasure incorporating them into the sauce adds depth, richness, and a concentrated essence of the roast, creating a more indulgent and satisfying red wine sauce.
Can I Use A Different Type Of Onion For Roasting With the Beef?
Experiment with various onion varieties such as brown, yellow, or white regardless of the type, quartered and unpeeled onions contribute to the roast’s savory profile during the roasting process, allowing for customization based on personal preference.
How Can I Prevent The Garlic Cloves From Burning During Roasting?
To prevent garlic cloves from burning, ensure even distribution on the beef’s surface. If concerned, cover the beef with foil during the initial high-temperature phase.
More Michael Symon Recipe:
Michael Symon Standing Rib Roast Nutrition Fact:
- Calories:290
- Total Fat: 23g
- Saturated Fat: 9.3g
- Monounsaturated Fat: 10g
- Cholesterol: 71mg
- Sodium: 54mg
- Total Carbohydrates: 0g
- Dietary Fiber: 0g
- Proteinn: 19g
- Calcium: 11mg
- Iron: 2.1mg
- Potassium: 275.4mg
Michael Symon Standing Rib roast
Description
Delight in Michael Symon’s Standing Rib Roast with a 5-pound prime rib, bone-in, with onions, garlic, thyme, and rosemary. Ready in 2 hours and 20 minutes, it promises a perfect blend of flavors for a culinary masterpiece.
Ingredients
Garlic herb butter:
Red wine sauce:
Instructions
- Get the beef out of the fridge. Bring to room temperature two to three hours before cooking. Use a paper towel to dry.
- Take beef out of the fridge 2 – 3 hours before cooking to bring it to room temp. Pat dry with a paper towel.
- to 240°C/460°F (220°C fan). Adjust the shelf so the beef will be sitting in the middle of the oven.
- Mix.
- Place onion, garlic, and herbs in a heavy-based oven-proof skillet.
- Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides.
- Roast for 20 minutes.
- Remove, and spread over the remaining butter. Turn oven down to 120°C/250°F.
- Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 51°C / 123.8°F in the center. Start checking the internal temp early.
- Transfer beef to a plate. Cover loosely with foil and rest for 20 – 30 minutes. The internal temperature will rise to 56-58°C / 133-136.4°F.
- Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.
Notes
- Ensure the prime rib reaches room temperature for even cooking.
Use a heavy-based oven-proof skillet or roasting pan.
Apply a generous layer of butter on the bone side for added flavor.
