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Vodka-Marinated Rib Roast
 
Food & Wine Magazine's 2002
Cookbook: an Entire Year's Recipes
Food & Wine Books, Editor in Chief Judith Hill, © 2002,
American Express Publishing Corporation
“Great roast beef starts with the best dry-aged and well-marbled loin roast
you can find. The vodka marinade tenderizes the meat, while salting it
before cooking develops flavor and a crust. Tower also begins roasting
at a
high temperature to sear the exterior, then turns the temperature
down to
produce a succulent interior.”
12 servings
One
11- to 12-pound prime rib roast
(5 ribs), chine bone removed
12 bay leaves
1/2 cup vodka
3 tablespoons kosher salt
1 tablespoon freshly ground pepper
1.
Set the roast in a large roasting pan, fat side up. Using a sharp knife,
make 12 shallow slits in the fat and insert the bay leaves. Rub the
vodka,
salt and pepper all over the roast and let stand at room
temperature for 2
hours.
2. Preheat the oven to 425 degrees F. Roast the meat in the lower third
of
the oven for 30 minutes. Reduce the oven temperature to 325
degrees F and
continue to roast for about 1 3/4 hours longer, or until
an instant-read
thermometer inserted in the thickest part registers
120 degrees for rare to
medium-rare meat. Transfer the roast to a
carving board, cover loosely with
foil and let rest for 30 minutes.
3. Set the roast on its side and run a long, sharp knife between the bones
and the meat; remove the bones. Turn the roast right side up. Carve
the
roast into thick slices and transfer to plates. Pour any carving
juices over
the meat and serve at once.
~ Jeremiah Tower
Wine
Recommendation: A powerful, complex Barolo will stand up to the
richness
of the beef. Tower favors a mature example from Italian producer
Bruno Giacosa, such as the 1997 Barolo Falletto or the 1997 Barolo Le
Rocche de
Falletto. For a less expensive alternative, turn to the 1993
Barolo Vigna
Rionda Massolino.
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Index - Beef Recipe Archives
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