Standing Rib Roast With Chestnut Cream, Roasted Winter Vegetables & Parsley Purée
by Ben Bettinger, Chef, Laurelhurst Market, Portland, Oregon
- 1 (80-ounce) Certified Piedmontese standing rib roast
- ¼ cup salt
- 1 tablespoon black pepper
- 1 bunch rosemary
- 1 bunch thyme
The night before, season the roast on all sides with salt and pepper. (This may seem like a lot of salt, but a cut this large needs it.) Let the meat rest overnight, uncovered, on a rack in the refrigerator.
Remove the roast from the refrigerator 30 minutes before you plan to start cooking it. Preheat the oven to 375°F.
Transfer the roast to the oven and cook for 15 minutes. At this point, there should be some nice color on the exterior. Drop the temperature down to 300°F and cook until the roast reaches an internal temperature of 100°F (for rare to medium-rare) or 105°F (for medium-rare to medium.) This might seem low, but the internal temperature of the roast will continue to rise at it rests.
Remove the roast from the oven, and add the herbs to the top and around the roast. Let the meat rest at room temperature for at least 15 minutes. This is especially important for larger cuts of meat, as it allows the juices to absorb into the meat, providing a more tender and juicy roast.
Once rested, remove the bones from the roast with a knife. Start at the top of the roast, running the knife along the inside of the bones all the way down to remove them completely. Slice and serve.
Chestnut Cream Sauce
- 1 onion, julienned
- 10 cloves garlic, sliced
- 1 (7-ounce) package whole, cooked chestnuts, sliced
- ½ cup white wine
- 1 cup plus ¼ cup heavy cream
- ⅓ cup butter
- Salt and pepper, to taste
To a heavy-bottomed pot, add butter, onions, and garlic. Cook over medium-low heat for six minutes until very soft and translucent. Add the chestnuts and stir until the chestnuts are well-coated. Season with about one teaspoon of salt and add the wine. Reduce until the sharpness of the wine is gone, about three minutes. Add one cup of cream and gently simmer for five minutes. Remove from heat and add the last bit of cream. Purée in a blender until very smooth; the sauce should be light and pourable. Keep warm and reserve for serving.
Roasted Winter Vegetables
- 1 delicata squash, washed, ends removed and split in half lengthwise, then cut into ¼-inch half-moon pieces
- 1 celery root (celeriac), peeled and cut into batons
- 1 red onion, peeled and cut into a thick julienne
- ¼ cup olive oil
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon chopped sage
- Zest of 1 lemon
Preheat oven to 350ºF.
In a large bowl, toss the squash pieces with a bit of olive oil and salt and pepper. Lay out onto a baking sheet. In a large bowl, toss the red onion and celery root with the remaining olive oil and salt and pepper and place on a separate baking sheet. Roast the squash for 25 to 30 minutes, or until just soft to the touch and reserve. Roast the celery root and onion for 20 minutes. Combine with the squash. Sprinkle with sage and lemon zest.
- 1 bunch parsley, washed, bottom inch of stems removed
- 2 cloves garlic
- Juice of 1 lemon
- 1 cup olive oil
- ½ teaspoon salt
Bring a large pot of water to a boil, add the garlic, and cook for five minutes. Add parsley and cook for 10 seconds. Remove from heat and immediately put into an ice bath to stop the cooking. When the parsley is cool, transfer to a blender adding one ice cube along with lemon juice, olive oil, and salt. Blend well, mixture should remain bright green. Purée can be refrigerated for up to 2 days, but will need to temper before use. If necessary, thin with additional oil.
To serve, ladle a small amount of the Chestnut Cream Sauce across the plate and add a serving of the vegetables. Top with a slice or two of the rib roast. Drizzle the meat and the plate with the Parsley Purée.