Watch NBC 5’s Five Talk Street on Sunday, December 14, at 11:00 a.m. and get tips on Kroger Chef Chris Avallone’s wonderful holiday recipe with an Italian twist.
Holidays and food go hand in hand. When you think of your fondest holiday memories, there’s usually food and family involved. Kroger loves the holiday season and enjoys having a special part in every family’s celebrations. Starting with Thanksgiving through New Year’s Day, grocery stores are destinations for holiday entertaining and meal planning.
At one of your holiday gatherings, try this rib roast and au jus recipe courtesy of Kroger Chef Chris Avallone. For more information on holiday planning, visit www.kroger.com.
INGREDIENTS:
1 four-bone choice grade or higher standing rib roast (10-12 lbs.) cut and tied.
2 tbsp. fresh chopped rosemary leaves
2 tbsp. fresh chopped thyme leaves
1 tbsp. finely minced fresh garlic
1 tbsp. sea salt or kosher
1 tbsp. fresh cracked pepper
3-4 tbsp. extra virgin olive oil
2 large yellow onions cut into inch-size chunks
1 bunch of celery cut into inch-size chunks
3 large carrots cut into inch-size chunks
2 bay leaves
2 cups of good dry red wine, cabernet or merlot
3 cups of low, or no salt, beef stock
DIRECTIONS:
Remove the roast from the fridge and allow it to sit for two hours.
Preheat oven to 450 degrees F.
In a small bowl, combine the rosemary and garlic. Add enough olive oil until it becomes a loose paste. Smear the roast with the rosemary and garlic paste and massage it into the meat. Season the roast generously with kosher salt.
Put the onions, carrots and celery in the bottom of a roasting pan. Place the roast on top of the veggies and toss with a little olive oil. Put the roast into the pre-heated oven until the roast is brown–roughly 15 to 20 minutes. Reduce the oven heat to 325 degrees F. Roast for about 1 ½ hours. If the vegies start to dry out add a cup of water to the pan. Rotate the roasting pan halfway through the cooking process.
Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 135 degrees F for medium.
Transfer the roast from the oven to a cutting board, cover with foil, and let it rest for 20-25 minutes before carving.
Taste the veggies in the pan juices and season with salt to taste, if needed. For the au jus place the roasting pan with the vegies still in on a burner set to low-medium heat. Add two cups of red wine, three cups of beef stock and bay leaves. Simmer for about ten minutes. Check seasoning level, may need a pinch of salt and pepper. Pour the au jus through a strainer into a three quart pot.
