Bone-In Rib Loin Roast

Bone-In Rib Loin Roast

Prepared with expertise and precision, the Bone-In Rib Loin Roast is a show-stopping centerpiece that commands attention at any gathering or special occasion. The bone-in presentation adds to the dramatic appeal, infusing the meat with enhanced flavors and ensuring even cooking throughout.

With Herb and Horseradish Crust, Served with Au Jus.

Ingredients

Kosher salt
3 Tbsp
Freshly cracked black pepper
2 Tbsp
- Panko Breading:
Panko
1 cup
Grated Parmesan cheese
1 Tbsp
Fresh chopped parsley
1 1/2 tsp
Fresh chopped thyme
1 1/2 tsp
Garlic, minced
1 tsp
Melted butter
3 Tbsp
- Horseradish Mix:
Egg white
1
Mayonnaise
2 Tbsp
Horseradish (hot, mild, or creamy—however you like it)
2 Tbsp
Worcestershire
1 tsp
- Au Jus:
Beef trimmings and fat leftover from ‘Frenching
Shallots
2
Garlic
4 cloves
Bay leaf
1
Thyme
1 sprig
Whole peppercorns
2 tsp
Beef stock
2 qt

Utensils

  • Sharp boning knife
  • Twine
  • Roasting pan
  • Heavy bottomed saucepan
  • Meat sears
  • Bowls
  • Brush

Instructions

Prep the rib loin. ‘Frenching’ the roast will help you tie the bones and carve the meat, and give it the bright white pop you’re looking for. Use a sharp boning knife to clean the top 1 to 2 inches of the bones. Start where the teardrop-shaped loin meets the bone and scrape up lengthwise to the end of the bone from there. When all of the excess meat, fat, and sinew is removed, keep it—it will be used to flavor a rich au jus to serve alongside the roast.

Tie the roast. This will help it cook evenly, as it increases the uniformity of the loin shape. Tie one section at a time using square knots. Keep the twine about one inch apart and tie each section until the entire roast is neat and secure.

Now that you’re ‘Frenched’ and tied, it’s time for season and cook.

Preheat the oven to 250°F.

Coat the rib loin evenly with salt and pepper, then place it on a roasting rack in a roasting pan. Cook the roast in the preheated oven until the internal temperature at the thickest part registers 125°F.

Gather the trimmings from ‘Frenching’ and start the au jus. Heat a heavy-bottomed saucepan over medium heat. Add the trimmings and let the fat render while the meat sears to a deep brown color on all sides. Drain off any excess fat, add the shallots and garlic, and cook until browned. Add the bay leaf, thyme sprig, peppercorns, and beef stock, bring to a boil, then reduce to a simmer. Let the au jus simmer while the roast cooks—it should reduce by about half. Once the roast reaches 125°F, remove it from the oven and turn the oven temperature up to 450°F.

Prepare the Panko Breading. Combine all of the Panko breading ingredients in a bowl and stir until incorporated. The Panko should absorb all of the butter at this point; if not, add a little more until it all has the same coloration.

Create the Horseradish Mix. In a small bowl, stir together the mayonnaise, horseradish and Worcestershire. In a separate bowl, beat the egg white into soft peaks.

Coat and finish cooking. Cut the ties on the roast and use a paper towel to lightly dab the meaty side of the roast, removing any excess moisture. Use a pastry brush or silicon brush to paint the meaty side of the roast with the horseradish mixture first, then brush the beaten egg white on. A thin coating is all you need—the egg white is the glue that will hold the Panko breading in place.

Evenly coat the meat, pressing the breadcrumb mixture into the egg whites. Then put the roast back into the 450°F oven, and let it roast for 10-15 minutes. Watch for the Panko to get toasted and any exposed meat to get browned. Keep a close eye so nothing burns.

When it’s ready, remove and let rest for 15 minutes before carving. Salt the au jus to taste and serve alongside the meat.

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