Fred Simon’s Rib Roast Dubarry
This classic prime rib roast recipe is a favorite of the Simon family, 5th generation
family owners of Omaha Steaks.
family owners of Omaha Steaks.
Servings: 6
Ingredients
- 1 4 lb. prime rib roast Thawed
- 2 c. red wine
- ¼ c. olive oil
- 2 T. coarse ground mustard
- 3 cloves garlic minced
- 1 bay leaf
- 1 T. Kosher Salt
- 1 T. coarse ground pepper
- 2 T. high smoke point oil grapeseed, canola, duck fat
- 2 c. beef stock separated
- 1 c. red wine
- 3 T. Butter
Aromatics
- 1 onion quartered
- 4 carrots quartered
- 4 stalks celery quartered
- 1 head garlic halved
- 4 sprigs fresh thyme
- 2 sprigs rosemary
Instructions
- Mix wine, olive oil, garlic, mustard and bay leaf in a large resalable bag. Add roast, seal and place in refrigerator to marinate for at least 5 hours or overnight, turning occasionally.
- Remove roast from marinade and pat dry. Season roast generously with salt and pepper.
- Preheat oven to 250⁰F.
- Preheat a large skillet to high. Add 2 T. oil. Place roast carefully in pan and sear until well browned on all sides. Set pan aside to make pan sauce in.
- Place aromatics on a roasting pan lined with foil. Place roast on top of aromatics bone side down. Add 1 c. beef stock to pan.
- Place in oven on center baking rack. Roast for 2 hours 15-2 hours 30 minutes for rare, 2 hours 30 – 2 hours 45 minutes for medium rare. Remove from oven. Place roast on cutting board. Tent with foil while preparing the sauce.
- Place any accumulated juices from roast in measuring cup. Add remaining beef stock to make 1 cup. Pour into pan used to sear roast. Turn heat on pan to medium high. Add wine and bring to a boil stirring occasionally, allow to reduce by half. Remove from heat and whisk in butter. Season to taste with salt and pepper.
- Carve roast and serve with sauce.