Monday, January 14, 2013

Asian Style Rib Roast

Adapted from Secrets From A Chinese Kitchen

Printable Recipe

Prep time: 10 minutes
Marinating time: 2 hours to overnight in the fridge
Roasting time: 20 minutes to sear plus 20 minutes per pound
Resting time: 10 minutes

Serves 4 

Ingredients: See Notes at the bottom of the post for additional tips 

1 standing rib roast, bone in (at least 3 lbs/1.5kg)*

2 cloves garlic, peeled and crushed or finely chopped
1" piece of fresh ginger, peeled and finely grated
1-2 tbsp dark soy sauce
1 tbsp yellow bean paste
2-3 tbsp hoisin sauce
1 tbsp sugar
1 tbsp vegetable oil
1 tsp red fermented bean curd (or, since we didn't have any 1 tsp sambal oelek)
2 tbsp honey

1-2 cups of water to add to meat half way through to make a gravy

1. Prepare the marinade in a zip lock baggie large enough to hold the roast.   Add the roast and massage for a couple of minutes.  Set aside for at least an hour or refrigerate overnight.  If refrigerating, remember to have the marinated roast sit on the counter for at least an hour to come to room temperature.  Otherwise the cooking will be uneven.

Preheat oven to 450°F/230°C   

3. Cover the bottom of a roasting pan a little larger than the roast with the sliced onions. Stand the rib roast in the center of the pan.

4. In a small bowl mix the powdered mustard and mushrooms. Press into the top and sides of the roast. Let the roast stand on the counter for 1 hour before roasting. This is to make sure the center of the roast comes to room temperature, otherwise it will take much longer to cook.

5. Start with about ½ cup of water with some of the marinade in the bottom of the pan so the onions won’t burn. Roast for 20 minutes at 450°F/230°C to seal in the juices. This is another way of searing meat.

6. Lower the temperature to 325°F/170°C and roast for 20-30 minutes per pound*, basting occasionally. If the pan juices start to dry up, add more water to the pan. The drippings, the onions and the water will make tasty “au jus” gravy.

7. Take the roast out of the oven once it reaches the appropriate internal temperature and let the roast stand for 10-15 minutes before carving to allow the meat to recover from the heat. The roast will be juicier and more tender. You might want to heat it for just a couple of minutes before serving.

Notes: When cooking for more people, remember the rule ½ lb/ 225 g per person. A one rib roast usually serves 2-4, and a 2 rib (which stands up better in the oven) will feed 4-6.

*The roast is ready when a meat thermometer reads 140°F/60°C for medium rare, 160°F/72°C for medium and 170°F/77°C for well done

For one pan cooking, you can add potatoes and other root vegetables around the meat during the last hour of cooking. Just toss them with the pan juices.  
Joanna added baby carrots and Swiss chard from her garden around the roast for the last 20 minutes or so.  They were perfect as a side. 


Priya said...

Sounds good :) Am not sure I can find yellow bean paste here though.

Ruth Daniels said...

I actually used roasted red chili paste but any Asian spicy chili sauce would work