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Pancetta Crusted Rib Roast

by , Chef, Donato's Restaurant, Pittsburgh, Pennsylvania

Pancetta Crusted Rib Roast

Serves 6 to 8

    • Pancetta Crust
    • 8 ounces pancetta
    • 1 onion
    • 1 tablespoon roasted garlic
    • ¼ cup honey
    • 2 tablespoons minced rosemary
    • 1 tablespoon minced thyme
    • 2 tablespoons black pepper
    • 1 teaspoon salt

    In a food processor, puree the pancetta, onion, and roasted garlic. Transfer to a bowl and add the honey, herbs, pepper, and salt. Stir to combine.

    • 1 Certified Piedmontese standing rib roast (3-rib roast, about 5 to 6 pounds)
    • 1 small onion, diced
    • 1 carrot, diced
    • 1 rib celery, diced
    • 3 cups veal or beef stock

    Let the rib roast stand at room temperature for a half hour. Preheat oven to 450°F. Place the vegetables in a roasting pan. Rub the beef roast all over with the pancetta puree, and place it (bone-side down) on a rack in the roasting pan on top of the vegetables.

    Roast uncovered in the oven at 450°F for 35 to 45 minutes to sear the meat. Then, lower the oven temperature to 250°F and add the beef stock to the bottom of the pan. Continue to cook the beef uncovered about another 45 minutes for a medium-rare inside. (A thermometer inserted into the center of the roast should read about 130°F for medium-rare.) Remove the roast from the oven and tent loosely with a piece of foil or wax paper for another 30 minutes. This will give the beef enough time for the juices to settle and for the meat to finish cooking to medium-rare.

    While the beef is resting, simmer the juices from the roasting pan. Strain and keep it hot for when you cut the roast. After the roast sits for 30 to 45 minutes, slice it to about 1-inch thick; serve the au jus on the plate or on the side.

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