Standing Rib Roast with Chimichurri Sauce

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Standing Rib Roast with Chimichurri Sauce
CREATED BY CHEF DALE MACKAY
Ingredients
Sauce
¼
  cup olive oil
3   Tbsp red wine vinegar
1   tsp garlic
½
  tsp chili flakes
3   Tbsp fresh mint
3   Tbsp fresh basil
3   Tbsp fresh cilantro
Roast
3-4   bone CO-OP Standing Rib Roast (about 8 ½ lbs), frenched and tied
1   Tbsp fennel seeds
1   Tbsp coriander seeds
3   Tbsp black peppercorns
2   Tbsp salt
Directions

Serves: 8 to 10
Preparation time: 20 minutes
Total time: 2 hours

Sauce

Place olive oil, vinegar, garlic and chili flakes into blender on high speed. Add herbs and blend on medium speed for 1 minute, stopping and scraping down the sides of the blender a few times to puree the herbs. Refrigerate until ready to use.

Roast

Take roast out of fridge 1 ½ hours before cooking so it reaches room temperature.

Pre-heat oven to 450°F. Put fennel, coriander and peppercorns into a spice mill, mortar or blender. Grind spices to medium coarseness.

Place rib roast on a tray and season with salt, rubbing it into the meat. Coat roast with spice mix, covering all sides and around the bones.

Transfer roast to a wire rack, positioned so bones are vertical. Roast uncovered for 15 minutes.

Reduce oven temperature to 350°F. Cook uncovered 50 to 60 minutes. Near the end of the cooking time, use a meat thermometer to check the internal temperature. Remove roast when it reaches 145°F for medium rare.

Cover and let rest 30 minutes (it will continue to cook as it rests). Slice and serve with chimichurri sauce on the side.

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