How to Make a Succulent Rib Roast Just Like a Professional Chef! by Mindy Hudon, M.S., CCC-SLP

Beef Dinner
4 years ago
How to Make a Succulent Rib Roast Just Like a Professional Chef!

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!

You'll need:

  • 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:

  1. Preheat oven to 450 degrees F.
  2. Put the vegetables on the bottom of a roasting pan. Add the red wine and beef stock.
  3. 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.
  4. 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. 
  5. Strain the jus and skim the fat off. Let the meat rest for 15 minutes before slicing.
Elisa A. Schmitz 30Seconds
Oh, my! Wonderful dinner idea, Mindy Hudon, M.S., CCC-SLP! Thanks for getting us the chef's recipe!

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