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 Equipment
Rib roast
1 tablespoon whole peppercorns
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon kosher saltlarge cutting board with drain hole or over-the-sink cutting board
Butcher’s twine 
Heavy-duty aluminum foil
Roasting pan with roasting rack
Spice grinder or food processor
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. Remove butcher twine and take beast off the bones. Slice and serve.

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)

Amazon Affiliate disclosure statement at The Chicken Chick®

Comments

avatar
Peggy Denton
Guest

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

Julie32055
Guest

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!

Nana Rominger
Guest

oh boy

softbreeze28 .
Guest

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!