Jan 6, 2014

Aged Beef Rib Roast, our annual Roast Beast Recipe

For the past nine years, Mr. Chicken Chick has been in charge of the Roast Beast for our family's Christmas day celebration. He makes an enormous beef rib roast that takes the better part of one week to prepare and keeps the family talking about it for the rest of the year. I finally eked the recipe out of him for posterity. Here's what he tells me...
Printable version of this recipe here.
INGREDIENTS and Materials
Rib roast
1 tablespoon whole peppercorns
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon kosher salt

large cutting board with drain hole or over-the-sink cutting board
meat thermometer

PREPARATION: 4 to 10 days prior to roasting (minimum of 4 days)

Ensure the refrigerator keeps a temperature between 33°F and 37°F.

Plan on one pound of beef per person, including the bones. Buy a whole rib roast with a minimum of 3 ribs. Have the butcher remove the bones then tie them back onto the meat or do it yourself prior to roasting.
These are the ribs with the meat removed. Mr. Chicken Chick ties up the meat prior to baking.

AGING
Cover a roasting pan with heavy-duty aluminum foil. (ensures easy clean-up)
Place roasting rack in pan. Cover top of meat loosely with plain white paper towels and place beef in roasting rack. Place the beast in the fridge.
Change the paper towels every two days.

The surface of the beef will turn a dark burgundy color as it dries out. The beef will take on a subtle, distinctive aroma after a few days, which is normal and signals the break-down of the proteins in the meat. Small brown spots are normal. If they concern you, trim them off before roasting.
This is the color to expect after aging.

ROASTING
Calculate cooking time: Ten minutes per pound achieves a medium rare rib roast.
One hour before cooking, remove the roast from the refrigerator and remove the paper towels completely. Allow the roast to rest and come up to temperature a little bit.
Roast back on top of ribs

Coat the roast with plain vegetable oil.  Add the peppercorns, thyme and rosemary to coffee grinder or food processor and grind well. Add one tablespoon of kosher salt to the pepper/herb mixture. Liberally rub roast with herb mixture.

Preheat oven to 450°F. Roast the beef at 450°F for 15 minutes.
Reduce oven temperature to 300°F for the remainder of cooking time.

Remove beef from oven when thermometer reads 122°F at the thickest part of the roast.
Cover with aluminum foil and allow to rest 20 minutes to 1/2 hour.
2006 Roast Beast

A note about cutting: This roast is very juicy- the first several years we failed to take that into account when cutting and the beef juices made a mess not only on the counter, but on the white dog's head one year- a tactical error for which she was thankful and remains hopeful will recur annually. This year, Mr. Chicken Chick drilled a hole in the cutting board to allow the juices to drain into the sink.
2010- No provisions were made for ensuring that the juices did not wind up on the dog's head. It wasn't pretty. 
2013: drain hole drilled in end of cutting board and positioned over the sink.
 Remove butcher twine and take beast off the bones. Slice and serve. 
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29 comments :

  1. Cindy Sherman Mooney1/6/14, 7:52 PM

    That's how we do it, aging it in the fridge. So GOOD!

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  2. is there a way to print this off?

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  3. Gonna try this, look delish!!! And, your hubby is adorable!

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  4. TheChickenChick1/6/14, 8:14 PM

    LOL, thanks Karol. I think so too. ;)

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  5. Debby Heyes1/6/14, 8:15 PM

    Rachel is hilarious!

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  6. TheChickenChick1/6/14, 8:21 PM

    Yes, here's the link, Patti: http://www.scribd.com/doc/196754274/Aged-Beef-Rib-Roast

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  7. Kathy Fukuda1/6/14, 8:31 PM

    Oh my goodness, and I do mean goodness! I can hardly wait until my hubs gets home from work to show him this. Thank you so much for sharing Mr. Roo!!

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  8. Sharron Johnson1/6/14, 8:48 PM

    Oh man! Now I know what we're having for Easter! Thank him so much for being willing to share! BTW, did you ever get him a Mr. Chicken Chick chef apron? He deserves one!

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  9. TheChickenChick1/6/14, 9:53 PM

    Brilliant gift idea, Sharron! You would die laughing if you knew which apron I slapped on him just before he started to cut into the roast this year without one. Let's just say: pink with cupcakes. bahahahaha!

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  10. TheChickenChick1/6/14, 9:53 PM

    I'll pass along your appreciation, Kathy. :)

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  11. Oh this looks so wonderful!!!! What a beautiful Christmas dinner to remember. Blessings dear. Catherine xo

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  12. Tricia Bugg1/7/14, 12:03 AM

    My hubby is the preparer of the holiday roast beast at our house too, and it's practically sacrilege to suggest that I have anything to do with it. But I am going to share this awesome recipe with him and see if he'll make it just once. It sounds delish. P.S. we have a white dog too!

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  13. TheChickenChick1/7/14, 12:12 AM

    Beware drippings! LOL

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  14. TheChickenChick1/7/14, 12:13 AM

    Thank you Catherine. :)

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  15. Cheryl Lindsay1/7/14, 4:58 AM

    Sounds good!!

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  16. Oh myyyyyyy!!!! YUMMMMMM-OOOOOOOOO!!!!!!

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  17. I love it! We have a tradition here now and have had for a few years now that we have Prime Rib and the trimmings. It is delicious isn't it? I like your hubby's recipe mine is a little different, but I may start aging mine like ya'll do...

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  18. Debi Bolocofsky1/13/14, 6:54 PM

    This looks so good. I love prime rib.
    Great party.
    Debi @ Adorned From Above

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  19. The roast beast sounds delicious! I'm pinning this so that I can remember to try it. (I hope you saved some of the juice for the hopeful dog.) Thank you for sharing this at the HomeAcre Hop; I hope you'll join us again this Thursday.
    Kathi at Oak Hill Homestead

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  20. Kathy, this is great! "Eat more beef". ha ha Linda

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  21. Looks delicious! We haven't had roast beast in forever! My father in law always used to make dishes like this...I am going to have to have my husband take over. We definitely have to be careful of our dogs though...they are major thieves! Pinning! Thanks for sharing it with us at Foodie Fridays!

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  22. You are the bomb!!! What a share! Exactely what I will take to my daughters house for Xmas eve/last night of Channuka!! Jewish/Christian merge! Lol

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  23. Lori Thomson Hohl12/7/14, 2:32 PM

    Looks yummy.

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  24. Lori Benton12/7/14, 4:16 PM

    It's always good to have a dog's good opinion of meat quality! Thanks to Mr. Chicken Chick for divulging his secrets!

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  25. softbreeze28 .12/7/14, 5:58 PM

    My mouth is watering!!! Thank you. thank you, thank you for printing the recipe!! Will definitely have to make this. My husband would be eternally thankful. *L* I saw a couple of beautiful roasts in the store the other day, I should have bought one! Also the idea of drilling a hole in the cutting board in genius! Was thinking about something like this as my son in law was craving our not beef on Thanksgiving. Thank you again for posting. Love your blog!

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  26. Nana Rominger12/7/14, 11:25 PM

    oh boy

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  27. TY!! TY!! TY!! Mr. Chicken Chick! Most Men would not have given up their PRIZED Prime Ribbed recipe. But I will most certainly be giving this a try! Thank you again!

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  28. Peggy Denton12/21/14, 12:45 AM

    That beef looks so good! But first, I have to make that lemon cake -- OMG, I have to make that cake!

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