Here's a great recipe to try this Holiday Season!
Standing rib roast- 4-rib (about 7 to 8 1/2 pounds trimmed)
For salt rub
2 tablespoons Alaea™
- Hawaiian Sea Salt (Coarse)
2 teaspoons crushed allspice berries
3 tablespoons coarse ground black peppercorns
3 tablespoons coarse ground white peppercorns
3 tablespoons unsalted butter, softened
2 tablespoons flour
1 tablespoon brown sugar
1 tablespoon Dijon mustard
2/3 cup dry red wine
2 cups beef broth
1 1/2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon water
Garnish: fresh rosemary sprigs
Meat - Preparation:
Let rib roast stand at room temperature 1 1/2 hours. Preheat oven
Salt Rub - Preparation:
Combine rub ingredients in a bowl and stir to form a paste.
Pat beef dry and sprinkle with Hawaiian
Sea Salt and pepper. In a roasting pan roast beef, ribs side
down, 30 minutes. Transfer beef to a platter and discard remaining
Reduce oven temperature to 355°F. Return beef to roasting pan,
ribs side down, and spread with Sea
Salt and pepper paste. Roast beef 1 to 1 1/4 hours more, or
until a meat thermometer inserted in fleshy section registers 135°F.
for medium-rare meat.
Transfer beef to a cutting board and discard strings if necessary.
Let beef stand, covered loosely, at least 25 minutes and up to 30
minutes before carving.
Wine Sauce - Preparation:
Skim fat from drippings in roasting pan. To pan add wine and deglaze
over moderately high heat, scraping up brown bits. Boil mixture
until reduced by about half and transfer to a saucepan. Add broth
and boil 5 minutes.
In a small bowl dissolve cornstarch in Worcestershire sauce and
water and add to pan in a stream, whisking. Bring sauce to a boil,
whisking, and boil 1 minute. Season sauce with sea salt and pepper.
Garnish rib roast and serve with sauce.