Standing Rib Roast
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Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City. He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival. Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent. Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation. He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.
Standing Rib Roast
Executive Chef Phil Anderson of Harris Teeter teaches you how to make a standing rib roast.
Standing Rib Roast
Ingredients
1, 7 rib- standing rib roast2 tablespoons HTunsalted butter
1 tablespoon Garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
Instructions
Take the roast out of the refrigerator one hour before roasting. Pat the rib roast dry with a paper towel or napkin. Preheat oven to 450 degrees F. Smear the cut ends of the roast with the butter. In a small mixing bowl combine spices and mix well. Season the roast with spice blend. Place the roast ribs down in a heavy stainless-steel pan. Sear the rib roast for 15 minutes at the higher oven temperature; turn the oven to 325 degrees F for the rest of the cooking time.
Transcripts
Philip Anderson: Hi! I am Chef Philip Anderson, from Harris Teeter's. Well, we are going to make a Standing Rib Roast. Now I have preheated my oven to 450 degrees as it's really important and I'll tell you why in a little bit. Standing rib roast, we have cut off most of the fat and we have left a little bit of the fat right here, so that it's going to -- while -- it's roasting all that flavor is going to go right into the meat. So what we are going to do is make a rub, and it will consist of 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of salt and 1 tablespoon of pepper. We are going to combine all of those in a bowl. We are going to mix all those up really nice. Now we have 2 tablespoons of butter. And we are going to use this butter on the sides of the roast because it doesn't have any fat. So what we are going to do is just rub that butter on the side of it, and then sprinkle this less, the seasonings. I want to get the sides too. We are going to make sure that we rub it in there really nice on the sides. Okay so we are just going to work in there, nice. Okay, we are going to put this roast in that 450 degrees oven for 20 minutes. What it's going to do is, it's going to have a nice crust around it and nice color. Then we are going to turn it down to 325 degrees and we are going to cook it till where we like it. I like it at about 120, that will be rare and then the carry over cooking because it's such a large piece of meat. The carry over cooking will bring it to may be 130 and it'll be at the medium rare.
So we are going to put this in the oven. Okay, we have had our Standing rib roast in the first 20 minutes at 450 degrees, then we lowered the temperature down to 325 degrees. Now depending on how you want it cooked medium rare, rare would depend on the time. What your internal temperature needs to be is at 120 degrees for rare. Now there's going to be a carry over cooking, and it will get to may be 125-128 degrees. Now I'll take it close to the medium rare and that's where I like my meat. So we are going to take our rib roast out of the oven right now. It's been in for about 45 minutes. Oh! That smells great, and here you have your Standing rib roast. Enjoy.
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