DRY AGED STANDING RIB ROAST WITH BALSAMIC PAN JUS

DRY AGED STANDING RIB ROAST WITH BALSAMIC PAN JUS image

Categories Beef

Yield 8-10 servings

Number Of Ingredients 11

1 Beef Standing Rib Roast, bone in approx 5-7 pounds
1 T olive oil
2 T garlic, minced
2 T fresh rosemary, finely chopped
1 tsp dried thyme
1 T freshly ground pepper
2 T kosher salt
1 can beef consomme
1/2 C water
1/2 C Balsamic vinegar
2 T cold butter

Steps:

Dry age rib roast: place in roasting pan bone side down on multiple layers of paper towels. Place in back bottom shelf uncovered 4 days. Remove roast from fridge and allwo to warm to room temp for one hour. Preheat oven to 250F Combine olive oil, garlic, rosemary, thyme, pepper and salt. Grind to a past on teh cutting board with the side of a chef's knife. Rub roast thoroughly with the paste, working into exposed crevices. place roast in roasting pan, bone side down. Cook about 4 hours until roast is 120F. Remover from oven and cover with foil. Set oven temp to 500F and allow oven to heat. Place roast back in oven for 15 min or until browned. Remove roast from oven and pan and allow to rest loosely covered with foil. Place roasting pan over a med high flame. Heat to med high. Add water and consomme to deglaze pan. With a wooden spoon, rub any brown pieces and drippings from bottom of the pan. Allow to reduce over med heat for 2 min. Add the vinegar, cut the heat and allow pan to cool. Skim fat from liquid and whisk in butter to finish. Carve roast into desired portions and serve with sauce