Category - Holidays

Sanagan’s Guide to Roasting a Prime Rib

The term “prime” rib traditionally refers to a seven-bone roast cut from the 12th bone to the 6th bone of the rib section of beef. A whole seven bone roast weighs around 18 lbs – enough beef for at least twenty-five people. You can order a roast by the pound, though, considering each bone accounts for about two and a quarter pounds of weight. Account for 2 pounds feeding three people. I also like to order my roasts from the shoulder-end, which has more of the rib-cap muscle than the loin end. The rib-cap muscle is slightly chewier and fattier than the loin muscle but contains more flavour. If you prefer lean meat, ask for the loin end – it will also be delicious.

Ingredients

For the roast:

1 prime rib, 3 bones (approximately 6-7lbs). Ask your butcher to “french” the bones, and then cut the rib bones away from the muscle. You will be tying this bone “plate” back on to the muscle before roasting, so make sure you get it with your roast.

For 1 cup of seasoning salt:

½ cup kosher salt
¼ cup freshly ground black pepper
1 bunch fresh rosemary, leaves picked and chopped
1 bunch fresh thyme, leaves picked and chopped
1 bunch fresh sage, leaves picked and chopped
10 fresh bay leaves, leaves sliced
8 garli ccloves, peeled

For the sauce:

3 tbsp beef scraps (ask your butcher for this, otherwise use ground beef)
3 shallots, peeled and chopped
1 garlic clove, minced
3 tbsp butter (keep one of which in the fridge to “finish” the sauce
1 tbsp flour
3 bay leaves
6 thyme sprigs
1 cup red wine, plus 2 oz for finishing the sauce
4 cups beef stock
salt and freshly ground black pepper to taste
 


Method

To make the salt:

In a food processor, blitz the fresh herbs with 2 tbsp of salt. Add the garlic and pulse to chop. Add the rest of the salt and the pepper and pulse until all combined. The salt should have a greenish hue.

To make the beef:

Bring the roast out of the refrigerator. Rub the rib eye meat all over with the seasoning salt, then rub olive oil all over it. Use the seasoning salt on the rib bones as well. You’re going to bring the roast to room temperature before cooking– it will cook more evenly this way. A 6-7 lb roast will probably take about an hour to come to room temperature.

Preheat the oven to 500°F and adjust the rack so the whole roast can fit.

Place the rib eye back on to the rib bones, to recreate what the roast originally looked like. Using strong butcher’s twine (ask your butcher for this – the thin-gauge type you can find at grocery stores will not do), tie the rib bones to the meat with knots in between each bone. Place the beef in a roasting pan with a rack. If you don’t have a rack, prop the roast off the bottom of the pan with halved onions.

When the oven is hot, put the roasting pan on the lower rack. Close the door and immediately turn the heat down to 300°F. Cook for about 18 minutes per pound for medium rare. I like to use an internal thermometer to judge doneness; take the roast out when it reaches 120°F. Remove the roast from the pan, place on a platter, cover with tin foil then a kitchen towel to keep warm as it rests for about thirty minutes while you make the gravy.

To make the sauce:

In a saucepot over a medium heat, brown the beef trim in a tablespoon of butter. Add the shallots and caramelize, stirring constantly. Add the garlic and stir. Add another tablespoon of butter and a tablespoon of flour and stir until the flour is nut-brown. Add the herbs, and deglaze with the red wine. Reduce the wine by half, then add the stock. Simmer and reduce by half again. Meanwhile, spoon off any excess fat that was left in the roasting pan, and place the roasting pan on a medium heat. Pour the contents of the saucepot into the roasting pan, and using a wooden spoon scrape up the roasting “fond” that had accumulated on the bottom of the pan while roasting. Taste and season with salt and freshly ground black pepper. Simmer the sauce until it coats the back of a spoon. Strain the sauce back into the saucepot and whisk in a tablespoon of cold butter and a half glass (2 oz) of red wine. Pour into a gravy boat and serve with the roast beef.

To carve the roast:

Cut the twine and discard. Take the rib bones, cut them into individual pieces, and present them on a platter. Using a long slicing knife, slice the beef and present it on the side of the bones, with the gravy on the side of the platter.

 


Sanagan's 2016 Guide to the Holidays Series

This article is from Sanagan's 2016 Guide to the Holidays Series. For more holiday-themed articles, recipes and goodies, click the links below:

Sanagan’s Guide to the Holidays

Wondering what to serve your family and friends this holiday season? Let Sanagan’s help out with some of these delicious seasonal specialties! There is limited availability on these items, so order early! The cut off for orders is Friday, December 16th for these specialty items, so we have time to assemble them for your holiday table.

From the Butchery:

Sanagan’s Stuffed Cornish Hens (one feeds a hungry person) - $8
Boneless hens stuffed with a fennel sausage and wrapped in bacon

Stuffed Lamb Chop “Royale” (feeds 1 person) - $15
Flattened lamb rib double-chop, minced lamb, brandied prune, and rosemary wrapped in cabbage and caul fat

Beef Wellington (individual portion) - $25
Classic dish of beef tenderloin, duck liver mousse, mushrooms, and ham wrapped in puff pastry

Mini Turduckens (feeds 2-4 people) - $30
Turkey thigh stuffed with duck, chicken, and mushroom farce

Crown Roast of Pork (classic preparation – whole rack only) - $9.99/lb

Crown Roast of Pork Stuffed with Savory Sausage - $10.99/lb
Stun your guests with this classic preparation

Fresh Pheasants “Fully Dressed” - $60
With Bacon and a Bread and Sausage Stuffing

Stuffed Turkey Breast with a Pork and Bread Stuffing (serves 4-6 people) - $7.99/lb

From the Kitchen:

Christmas Pudding (serves 6-8) - $20
Classic steamed pudding with dried fruit, apple, carrot, and brandy, served with “hard sauce” of sugar, butter, and liquor

Mincemeat Pie - $25 large, $15/small
Traditional style of dessert pie with citrus, dried fruit, nuts, ground beef and suet

Tourtiere (serves 8) - $25
Our famous classic Quebecois tourtiere, perfect for “the night before…”

Ontario Hunter’s Pie (serves 8) - $40
A hearty pie made with chunks of elk, wild boar, and lentils simmered in local ale and bone marrow

Cassoulet (serves 8-10) - $80
French specialty of a hearty bean and meat stew, chock full of confit, sausage, and pork belly

From the Charcuterie:

Duck Confit (feeds 1 person) - $8
Our deliciously classic leg of duck slowly cooked in its own fat

Boudin Blanc (cooked) - $9.99/lb
White sausage made of pork, chicken, and cream and simmered

Cotechino - $9.99/lb
Poached Italian pork sausage, traditionally sliced, seared, and served with lentils

Smoked Goose Breast - $22/lb
Delicious if sliced thinly and served with gherkins and mustard

Sanagan’s Holiday Classics

We’ve been bringing in the best of Ontario’s farmers since 2009.

Christmas Hams

Our bone-in smoked hams are made with pork from a select group of farmers and smoked using traditional methods

Farm Fresh Turkeys

Our regular turkeys are drug-free and free run from two farms – Shady Grove is a maple syrup farm outside of Guelph and Elm Creek is a farm near Arthur

Heritage Turkeys

We have heritage breeds of free range, pastured birds coming in from Jason Kipfer, a producer in Mennonite country near Kitchener

Prime Rib

Our AAA marbled beef comes from a collection of farms, primarily in the Grey Bruce region, raising a mix of Hereford, Angus, and Limousin cattle. The ribs are hung and dry aged for a minimum of 28 days. We butcher prime rib with a frenched bone. If desired, we will remove the ribs and tie them back on for easy carving post-roast.

Duck

We bring in hens and drakes from Everspring Farm, who raise Muscovy duck near London

Geese

We’ll be getting your favourite Christmas goose from both Everspring Farms and Kipfer’s

Lamb Leg

We work with both Forsyth Farms and Beverly Creek to bring you the freshest and sweetest lamb in Ontario. All cuts will be available.


Sanagan's 2016 Guide to the Holidays Series

This article is from Sanagan's 2016 Guide to the Holidays Series. For more holiday-themed articles, recipes and goodies, click the links below: