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As I promised to post earlier, my process for making the New Years Rib Roast.

Ingredients:

• 7 lb roast bone in
• Salt as needed
• Pepper as needed
• ¾ lb mire pox (1pt carrot, 1pt celery, 2pts onion all diced small)
• 1 qt veal stock (I use rehydrated Veal Stock Paste (More than Gourmet) at 1:20 ratio with hot water http://morethangourmet.com/products/veau.htm
  

Started with 7 lb Bone-In Standing Rib Roast.  With a boning knife trim any thick chunks of fat, and trim between and around individual bones.  Be careful to not cut into the main part of the roast.  Retain any trim meat for other uses.

Leave all the marble fat in the meat, but cut off any fat chunks that protrude on the outside.

Season with Kosher salt and black pepper all over, rub into the meat a bit.  Put in on a roasting rack pan.  Preheat oven at 325 degrees and roast for 2 1/2 hrs  or until internal temp is at 130, take out roast & set on counter, temp will raise to 145 (med rare in my case) over about 1/2 hr.

WHILE ROAST is RESTING

Brown mirepox in the roasting pan minus the rack on the stove until browned & pan drippings reduced.   Pour off extra fat.   Add veal stock to de-glaze roasting pan, simmer for a few minutes, season to taste.   Strain liquid and divide in ramekins for individual guests.

This is how mine turned out.   It was AMAZING I have to tell you; totally wowed my guests and fed 8 people quite well.  I encourage you to try it.

I look good...

Anticipation

Thank the Lord for Meat

 

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