Prepare for “oohs” and “ahhs” when you place this roast on your holiday table. Although it looks difficult, it’s truly simple to prepare—slather it with the herb butter the night before; then let your Hestan Double Oven do the work.
Active Time: 40-minutes
Total Time: 17-hours, Including 12-hours chilling and gravy
Standing Rib Roast
½ cup salted butter, softened
1 tablespoon coarsely ground dried peppercorns
1 tablespoon coarsely ground pink peppercorns
2 tablespoon kosher salt
1½ tablespoon chopped fresh rosemary, plus more for garnish
1½ tablespoon chopped fresh marjoram or oregano
1 tablespoon extra-virgin olive oil
1 4-rib prime rib roast, chine bone removed
Roast Pan Gravy
½ cup drippings from Standing Rib Roast
½ cup chopped yellow onion
½ cup all-purpose flour
4 cups beef broth
¼ teaspoon kosher salt
¼ teaspoon black pepper
Instructions Standing Rib Roast
- Stir together butter, green and pink peppercorns, salt, rosemary, marjoram or oregano, and oil in a small bowl. Spread evenly over roast. Chill, uncovered, 12 hours or up to 24 hours.
- Remove roast from the refrigerator; let stand at room temperature 1 hour.
- Preheat oven to 450°F. Place roast on a lightly greased rack in a Hestan Provisions Classic Roasting Pan. Bake on lowest oven rack 45-minutes. Reduce oven temperature to 350°F; bake until a meat thermometer inserted in thickest portion registers 120°F to 130°F for medium-rare or 130°F to 135°F for medium, about 1 hour and 30-minutes.
- Let stand 30-minutes. Transfer roast to a serving platter, reserving ½ cup drippings for gravy. Serve with pan-gravy. Garnish with rosemary.
Instructions Roast Pan Gravy
- Heat pan drippings in a HestanNanoBond3qt Saucepan over medium heat. Add onions, and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle flour over onions, stirring constantly; cook, stirring constantly, until flour is golden brown, about 2-minutes.
- Gradually whisk in 4 cups of the broth. Cook, stirring often, just until mixture comes to a boil and is smooth and thick, about 5-minutes. If mixture is too thick, add up to 1 cup broth, ¼ cup at a time, until mixture reaches desired consistency. Stir in salt, and pepper. Serve with roast.