Recipe(tried): Herbed Rib Roast - For Martha regarding brining a rib roast

Hi Martha - I would highly recommend that you advise your sister against brining a rib roast. While brining is terrific for many types of meat, a lovely beef rib roast is not usually one of them.

Brining is generally used to bring moisture to meats that can otherwise be rather dry. Beef rib, especially of a good quality, is well marbled and tender (Choice or Angus beef is something to look for since most of us do not have access to Prime quality beef). Brining changes the texture of beef rather significantly (think of corned beef, which is brined beef from the brisket or shoulder - that is the texture that results from brining beef).

Here is a very good recipe from Gourmet magazine that I highly recommend. I also recommend that, for best results, the beef broth called for be homemade.

HERBED RIB ROAST

For roast
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil

For jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed

Prepare roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.

Cook roast: Let roast stand at room temperature 1 hour.

Preheat oven to 450 F.

Roast beef in middle of oven 20 minutes. Reduce temperature to 350 F and roast beef until a thermometer inserted into center of meat registers 110 F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130 F for medium-rare.)

Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.

Put slices from roast and serve with jus.

Cooks' note:

Roast can marinate up to 24 hours.

Makes 8 servings.