Prime Rib Roast With Miso Jus
Roasting a standing rib roast to tender, juicy perfection will elevate any special occasion meal. Coated in savory miso paste and surrounded by a colorful medley of vegetables, this roast creates a mouthwatering aroma that fills your kitchen as it slowly cooks to a beautiful medium-rare finish. The flavors deepen even further with a quick broil before serving, and the homemade Miso Jus made from the pan drippings adds a rich, umami element that will have everyone coming back for seconds. Enjoy this show-stopping dish with loved ones as you savor each delicious slice together.
— Constant Cookbook
Ingredients
- 1 (6-10 pound) standing rib roast
- salt and freshly ground black pepper
- 1/3 cup miso paste (or 1/2 cup Miso & Easy), divided
- 5 large carrots, halved
- 8 stalks celery, halved
- 2 onions, halved
- 1 cup red wine
- 2 cups good quality beef stock
Instructions
- Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast.
- Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.
- While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat.
- Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 2 tablespoons of miso paste (or 3 tablespoons Miso & Easy). Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.
- Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.
Cook Time
20M
Prep Time
PT10M
Yield
6-10
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