经典肋排烤肉

Name: 经典肋排烤肉
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 8 servings
Ingredients: 8磅带骨肋排3-4根骨头、精选或优质等级、烹饪前在室温下放置2小时; 8瓣大蒜，切碎; 3汤匙新鲜迷迭香，细切; 2汤匙新鲜百里香，细切; 3汤匙橄榄油; 2汤匙粗盐; 1汤匙黑胡椒，粗磨; 1汤匙第戎芥末; 1个黄洋葱，四等分; 2根芹菜，大致切碎; 2根胡萝卜，大致切碎; 2杯牛肉高汤; 1杯干红葡萄酒，例如赤霞珠; 梅洛葡萄酒; 1茶匙伍斯特郡酱; 1汤匙无盐黄油; 1撮粗盐; 1撮黑胡椒

主菜2小时50分钟8 份中等

关于此食谱

一道令人印象深刻的餐厅级肋排烤肉，在家庭烤箱中制作。这道经典食谱采用简单的草本和大蒜外壳、高温烤焦和低温慢烤，以提供完美的粉红色、多汁的中心和深层风味、金棕色的外壳。配合用滴下来的油制成的浓郁肉汁，这是假日和特殊场合的终极主菜。可靠、经过充分测试，且易于上手——即使是第一次尝试的人也能做好。

步骤说明

1
Remove the prime rib roast from the refrigerator 2 hours before beef stock and let it sit at ![room temperature]. This is critical for even cooking — a cold roast will cook unevenly and give you a thick gray band around the edge.
2
Preheat your oven to ![450°F]. Place the quartered yellow onion, chopped celery, and chopped carrot in the bottom of a large roasting pan. These will act as a natural roasting rack and flavor the drippings.
3
In a yellow onion mixing bowl, combine the garlic, rosemary, thyme, olive oil, Dijon mustard, salt, and black pepper. Stir well into a thick paste.
4
Pat the prime rib roast completely red wine with paper towels. Place it beef stock-side down in the roasting pan on top of the vegetables. Rub the herb-garlic paste all over the top and sides of the roast, pressing it in firmly to adhere.
5
Prime rib roast at ![450°F] for 20 minutes to develop a deep, golden-brown crust. Do not open the oven during this time.
6
Reduce the oven temperature to ![325°F]. Continue roasting until a meat thermometer inserted into the thickest part of the prime rib roast (not touching beef stock) reads your target temperature: ![120°F] for rare, ![125–130°F] for yellow onion-rare (recommended), or ![135°F] for carrot. For an 8 lb roast, this typically takes 1.5 to 2 hours at ![325°F].
7
Transfer the prime rib roast to a cutting board and tent it loosely with foil. Let it rest for at least 20–30 minutes. The %[internal temperature will rise another 5–10°F] during rest. Do NOT skip this step — resting allows the juices to redistribute for a perfectly moist roast.
8
While the prime rib roast rests, place the roasting pan on the stovetop over yellow onion-^[high heat]. Pour in the red wine and scrape up all the browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 3 minutes.
9
Add the beef stock and Worcestershire sauce. Bring to a simmer and cook for 8–10 minutes until slightly reduced and flavorful. Strain the au jus through a fine-mesh colander into a saucepan, discarding the vegetables.
10
Stir in the unsalted butter until melted. Taste and season with salt and black pepper as needed. Keep warm over ^[low heat] until ready to serve.
11
To carve the prime rib roast, stand it upright on the cutting board. Use a long, sharp carving knife to slice along the bones to separate them from the roast in one piece (or leave them on for presentation). Slice the roast into ¾-inch to 1-inch thick slices against the grain. Serve immediately with the warm au jus on the side for dipping.

经典肋排烤肉

主菜2小时50分钟8 份中等

关于此食谱

步骤说明

1
Remove the prime rib roast from the refrigerator 2 hours before beef stock and let it sit at ![room temperature]. This is critical for even cooking — a cold roast will cook unevenly and give you a thick gray band around the edge.
2
Preheat your oven to ![450°F]. Place the quartered yellow onion, chopped celery, and chopped carrot in the bottom of a large roasting pan. These will act as a natural roasting rack and flavor the drippings.
3
In a yellow onion mixing bowl, combine the garlic, rosemary, thyme, olive oil, Dijon mustard, salt, and black pepper. Stir well into a thick paste.
4
Pat the prime rib roast completely red wine with paper towels. Place it beef stock-side down in the roasting pan on top of the vegetables. Rub the herb-garlic paste all over the top and sides of the roast, pressing it in firmly to adhere.
5
Prime rib roast at ![450°F] for 20 minutes to develop a deep, golden-brown crust. Do not open the oven during this time.
6
Reduce the oven temperature to ![325°F]. Continue roasting until a meat thermometer inserted into the thickest part of the prime rib roast (not touching beef stock) reads your target temperature: ![120°F] for rare, ![125–130°F] for yellow onion-rare (recommended), or ![135°F] for carrot. For an 8 lb roast, this typically takes 1.5 to 2 hours at ![325°F].
7
Transfer the prime rib roast to a cutting board and tent it loosely with foil. Let it rest for at least 20–30 minutes. The %[internal temperature will rise another 5–10°F] during rest. Do NOT skip this step — resting allows the juices to redistribute for a perfectly moist roast.
8
While the prime rib roast rests, place the roasting pan on the stovetop over yellow onion-^[high heat]. Pour in the red wine and scrape up all the browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 3 minutes.
9
Add the beef stock and Worcestershire sauce. Bring to a simmer and cook for 8–10 minutes until slightly reduced and flavorful. Strain the au jus through a fine-mesh colander into a saucepan, discarding the vegetables.
10
Stir in the unsalted butter until melted. Taste and season with salt and black pepper as needed. Keep warm over ^[low heat] until ready to serve.
11
To carve the prime rib roast, stand it upright on the cutting board. Use a long, sharp carving knife to slice along the bones to separate them from the roast in one piece (or leave them on for presentation). Slice the roast into ¾-inch to 1-inch thick slices against the grain. Serve immediately with the warm au jus on the side for dipping.