How to Make a Succulent Rib Roast Just Like a Professional Chef! by Mindy Hudon, M.S., CCC-SLP
Jeff Hemmig, head chef at 85 Main in Putnam, Conn., gave me his secret for a succulent rib roast. Shhh! I’m passing it along to you!
- rib eye roast, on the bone
- 1 onion, chopped
- 5 carrots, chopped
- 2 ribs celery, chopped
- 1 cup red wine
- 2 cups beef stock
- 3 cloves garlic, chopped
- 2 sprigs fresh rosemary, chopped
- olive oil
- 5 pinches kosher salt
- 3 pinches black pepper
Here's how you make it:
- Preheat oven to 450 degrees F.
- Put the vegetables on the bottom of a roasting pan. Add the red wine and beef stock.
- Smear garlic and drizzle olive oil over roast. Sprinkle with rosemary, kosher salt and black pepper. Put meat on top of vegetables, rib side down.
- Cook at 450 degrees F for 15 minutes. Reduce heat to 350 degrees. For rare cook 18 minutes per pound; medium-rare cook 20 minutes per pound; and medium cook 22 minutes per pound. Use a thermometer and pull the meat out at:125 degrees F for rare and 135 degrees for medium. It’ll continue to cook outside the oven.
- Strain the jus and skim the fat off. Let the meat rest for 15 minutes before slicing.