I love making a Sunday roast.. I guess actually I love preparing a roast on any day that I am looking for comfort by way of a warm kitchen and the aroma of fresh herbs and succulent beef cooking in the oven. And don't you also anticipate the abundance of hearty vegetables that go wonderfully with a roast like winter parsnips, beets, turnips and rutabagas.. well then pull up a chair, serviette and utensils and enjoy a meal with us hear at DMC!
The herb purée is quite simple, a combination of fresh thyme, basil, parsley, lemon rind, garlic, a few tablespoons of fresh squeezed lemon juice and olive oil is blended in a food processor or blender. I don't add salt to the purée, instead I season the meat by rubbing it with kosher salt, fresh cracked pepper and a drizzle of red wine and then let it sit in the refrigerator for an hour before I apply the herb purée. If you notice, I placed a layer of sliced lemons on the bottom of the roasting dish for my aromatics. I change the aromatics depending on how I dress my roast. Sometimes I layer the dish with celery, fennel, carrots, potatoes, parsnips.. you get the idea, it's ideally for the aroma and for keeping the meat from stewing in it's juices. You can also use a meat rack placed on the bottom of your roasting pan.. but can you believe I don't own one! :)
For my winter vegetables I cut them up and layer them in a baking dish, drizzle with white wine, kosher salt, fresh ground pepper, fresh bay leaves, fresh basil, sliced onions, garlic, shallots and olive oil. Here again you can use whatever root vegetables are available to you in your produce department. I'm using fresh beets, parsnips, turnips, carrots and rutabagas. Yum! Heat the oven to 400 °F. Cook turning the vegetables occasionally till golden brown and tender. Approximately 45 minutes.
As far as the roast is concerned, I buy a 4 1/2 lb. prime rib eye roast trimmed and de-boned by my butcher. What he does do for me and I totally appreciate it, is after he cuts off the bone he ties it to the roast. That way I keep much of the flavor. When I dress my roast I spread the purée of herbs between the meat and the bone to get full flavor.
This is the basic heating/cooking instructions that have worked best for me with a prime rib roast.
Cook 18 min. per pound for rare to med rare, 20-22 min. for medium to med well.
Preheat oven to 450°F
Put beef, fat side up, in a shallow flameproof roasting pan. Sprinkle salt over top and season with pepper. Roast beef in lower third of oven 15 minutes. Reduce oven temperature to 325°F and roast beef 1 hour and 15 minutes more, or until a meat thermometer inserted 2 inches into center of meat registers 115°F. Transfer beef to a cutting board, reserving pan juices in pan, and let stand 25 minutes. Beef will continue to cook as it stands, reaching 125°. (medium-rare)