Basque-style Standing Rib Roast

Ingredients

In this Basque-style adaptation, we infuse the standing rib roast with the vibrant flavors of Basque cuisine. The original American standing rib roast is typically seasoned with simple herbs and spices, while our Basque-style version incorporates traditional Basque spices like paprika, garlic, and chili peppers. This adds a smoky, earthy, and slightly spicy flavor profile to the dish, giving it a unique twist that pays homage to the Basque culinary heritage. We alse have the original recipe for Standing Rib Roast, so you can check it out.

• 1 standing rib roast (about 4-5 pounds / 1.8-2.3 kg) 1 standing rib roast (about 4-5 pounds / 1.8-2.3 kg)
• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons (10 g) paprika 2 teaspoons (10 g) paprika
• 1 teaspoon (5 g) salt 1 teaspoon (5 g) salt
• 1 teaspoon (5 g) black pepper 1 teaspoon (5 g) black pepper
• 1 teaspoon (5 g) chili powder 1 teaspoon (5 g) chili powder
• 1 teaspoon (5 g) dried thyme 1 teaspoon (5 g) dried thyme
• 1 teaspoon (5 g) dried oregano 1 teaspoon (5 g) dried oregano
• 1 teaspoon (5 g) dried rosemary 1 teaspoon (5 g) dried rosemary

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 12g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (165°C).
2. 2.
   In a small bowl, combine the minced garlic, paprika, salt, black pepper, chili powder, dried thyme, dried oregano, and dried rosemary to create a spice rub.
3. 3.
   Rub the olive oil all over the standing rib roast, ensuring it is evenly coated.
4. 4.
   Generously sprinkle the spice rub over the entire surface of the roast, pressing it gently to adhere.
5. 5.
   Place the roast on a rack in a roasting pan, bone-side down.
6. 6.
   Roast the beef in the preheated oven for about 20 minutes per pound (45 minutes per kg) for medium-rare doneness. Adjust the cooking time based on your desired level of doneness.
7. 7.
   Remove the roast from the oven and let it rest for 15-20 minutes before carving.
8. 8.
   Slice the roast into thick, juicy slices and serve.

Treat your ingredients with care...

• Paprika — Choose a high-quality smoked paprika to enhance the smoky flavor of the roast.
• Chili powder — Adjust the amount of chili powder based on your spice preference. Increase or decrease the quantity to suit your taste.
• Dried herbs — Crush the dried thyme, oregano, and rosemary between your fingers before adding them to the spice rub. This will release their aromatic oils and enhance their flavors.

Tips & Tricks

• For an extra layer of flavor, marinate the roast in the spice rub overnight in the refrigerator before roasting.
• Use a meat thermometer to ensure the roast reaches your desired level of doneness.
• Letting the roast rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve the Basque-style Standing Rib Roast with a side of roasted potatoes and a fresh green salad for a complete meal.
• Leftover roast can be used in sandwiches or sliced thin for delicious steak tacos.

Serving advice

Serve the Basque-style Standing Rib Roast as the centerpiece of your meal. Arrange the thick slices on a platter and garnish with fresh herbs for an elegant presentation. Accompany the roast with traditional Basque side dishes and a crusty baguette to soak up the flavorful juices.

Presentation advice

To enhance the visual appeal of the Basque-style Standing Rib Roast, sprinkle a pinch of smoked paprika over the sliced meat just before serving. This will add a pop of color and hint at the smoky flavors within.