Roasted Ribeye with Grains of Paradise and Sweet Onion

Roasted Ribeye with Grains of Paradise and Sweet Onion

Edouardo Jordan

Edouardo Jordan

October 23rd, 2017

https://simplefeast.com/chefscatalog

Roasted Ribeye with Grains of Paradise and Sweet Onion

Serves 6
5 hours 35 minutes total time
20 minutes active time
Easy

A great rib roast is a simple preparation that lets the grains of paradise speak. Grains of paradise is a West African spice, the equivalent of black pepper. But it’s actually in the ginger family and has a cardamom-ginger note. When people taste it, it really makes an impression. It’s worth seeking out.

Note: Grains of Paradise are the preference, but black pepper can be substituted. If you’d like, ask the butcher to “French” the bones for you.

Ingredients
5 pound bone-in beef standing rib roast
Kosher salt
2 tablespoons coarsely ground grains of paradise
1 tablespoon finely chopped rosemary
6 medium (about 6 ounces each) sweet onions, such as Vidalia
1 tablespoon extra-virgin olive oil

Directions
Remove the roast from the refrigerator 2 hours before roasting it.

Preheat the oven to 450˚F.

Cut four 12-inch pieces of kitchen twine and lay them about 1-inch apart on your work surface. Lay the roast, bone side down, on top and then shift the twine as needed to be under the roast between the bones. Tie each piece around the roast and trim the ends. The twine should be tight enough to hold, but not so tight that it cuts into the meat at all.

Season the roast aggressively with about 1 ½ tablespoons of salt, followed by the grains of paradise and rosemary. Set in the center of a roasting rack in a roasting pan.

Toss the onions with the oil and about 1/4 teaspoon of salt, and arrange around the roast.

Roast for 15 minutes then lower the oven temperature to 300˚F. Continue roasting rotating the rack or pan, every 15 minutes. After 1 hour 15 minutes, begin checking the roast with an instant read thermometer from time to time and cook until the internal temperature reaches 120˚F for medium-rare, about 1 3/4 hours.

Remove from the oven and let rest for 30 minutes.

Slice the roast into ½-inch slices and serve with the roasted onions. The onions can be served in their skins or out. They will pop right out when squeezed.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • 5 pound bone-in beef standing rib roast
  • Kosher salt
  • 2 tablespoons coarsely ground grains of paradise
  • 1 tablespoon finely chopped rosemary
  • 6 medium (about 6 ounces each) sweet onions, such as Vidalia
  • 1 tablespoon extra-virgin olive oil
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