Serve up a stunning roast at your holiday table! This recipe was shared by our vendor and friend Cory Carman, owner at Carman Ranch. In addition to supplying our stores, many talented local chefs use Carman Ranch beef as a sought after ingredient. Over the years, these chefs have shared a secret or two with Cory, though one of her favorite tips, the reverse-sear, comes from award-winning Chef Naomi Pomeroy, chef and owner of Ripe Cooperative in NE Portland. Low heat is key to cooking Carman Ranch's delicate grass-fed beef. With the reverse-sear method, you finish the slow roasted meat with a final blast of quick heat. The reward is a crispy brown exterior surrounding a juicy pink center. This reverse-sear technique has become a Carman Ranch tradition!
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Serving Size
8
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Total Time
8 - 10 hours
Ingredients
1 10-12 lb bone-in Carman Ranch prime rib roast (or boneless, tied rib roast)
3 tablespoons New Seasons Market Trapani Sea Salt
3 tablespoons freshly ground black pepper
6 cloves garlic, finely chopped
Directions
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Pat the roast completely dry with paper towels and season all over with the salt and pepper before rubbing with the finely chopped garlic. Place on a large plate or a baking sheet and refrigerate, uncovered, overnight.
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Remove the seasoned roast from the refrigerator 1-2 hours before roasting, allowing it to come to room temperature. Meanwhile, place a rack in the bottom third of the oven and heat to 200°F. Place the roast fat side up (so it rests on the bones) on a rack set in a roasting pan. Place in the preheated oven and roast until a thermometer reads 118°F, about 5 to 6 hours (or approx. 30 minutes per pound).
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When the internal temperature reaches 118°F, remove the pan from the oven onto a wire rack and cover it loosely with foil. Keep in a warm place for at least 30 minutes or up to one hour. Meanwhile, increase the oven temperature to 450°F, leaving the rack in the lower third of the oven.
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When the roast has rested 30 minutes or more, remove the foil, shape the foil into a ball, and place it under the bones to ensure the entire fatty top of the roast is exposed to the heat.
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Roast until the fat forms a dark brown crust uniformly over the entire top surface of the roast, about 10 minutes. Remove from the oven to a cutting board, slice and serve immediately.
