Standing Rib Roast with Aioli

Gluten Free
Dairy Free
Health score
23%
Standing Rib Roast with Aioli
45 min.
8
1416kcal

Suggestions


If you’re looking to impress your family and friends with an unforgettable dining experience, our Standing Rib Roast with Aioli is the perfect centerpiece for any meal. This stunning, gluten-free, and dairy-free dish not only showcases a beautifully cooked rib-eye roast but also pairs seamlessly with a rich and flavorful homemade aioli that elevates the entire feast.

Imagine a succulent, juicy roast that has been meticulously seasoned and slowly cooked to perfection, offering a mouthwatering combination of tenderness and depth of flavor. With the aromatic garlic aioli on the side, each slice of this roast becomes an explosion of taste, making it an ideal dish for lunch, dinner, or any festive gathering.

This recipe is straightforward and can be made in approximately 45 minutes, allowing you to present a gourmet-quality meal without spending all day in the kitchen. Plus, with the ability to prepare components in advance, you can focus on enjoying the company of your guests while the flavors meld and enhance within the roast. Whether you choose to slice the meat thinly or serve it as hearty chops, the Standing Rib Roast with Aioli is certain to become the highlight of your culinary repertoire.

Ingredients

  • large egg yolks 
  •  garlic cloves finely grated
  • servings kosher salt freshly ground
  • tablespoon juice of lemon fresh
  • 0.5 cup olive oil extra-virgin
  • pounds shoulder-end 4-bone standing beef rib-eye roast 
  • 0.5 cup vegetable oil 

Equipment

  • bowl
  • oven
  • whisk
  • roasting pan
  • kitchen thermometer
  • cutting board

Directions

  1. Generously season beef with salt and pepper. Wrap tightly in plastic and chill at least 1 day.
  2. Let beef sit at room temperature 2 hours.
  3. Preheat oven to 400°F.
  4. Place beef on a rack set inside a roasting pan. Roast until nicely browned, 35–40 minutes. Reduce oven temperature to 275°F and continue roasting until an instant-read thermometer inserted into the thickest part of beef registers 115°F for medium-rare, 1–1 1/2 hours longer.
  5. Transfer roast to a cutting board with ribs pointing upward and let rest at least 30 minutes.
  6. Meanwhile, whisk egg yolks and garlic in a medium bowl.
  7. Whisking constantly, gradually add grapeseed oil, drop by drop at first, and whisk, adding 1 tablespoon lemon juice by the teaspoonful as aioli thickens (juice will thin aioli so it's easier to whisk), until it is thickened and smooth. Gradually whisk in olive oil, adding water by the teaspoonful if aioli gets too thick. Season with salt; cover and chill.
  8. Cut meat off bones, following curve of ribs, and thinly slice. Or, cut between ribs into massive chops for sharing.
  9. Serve with aioli.
  10. DO AHEAD: Rib roast can be seasoned 2 days ahead; keep chilled. Aioli can be made 1 day ahead; keep chilled.

Nutrition Facts

Calories1416kcal
Protein17.84%
Fat81.99%
Carbs0.17%

Properties

Glycemic Index
7.75
Glycemic Load
0.08
Inflammation Score
-1
Nutrition Score
28.299999851248%

Flavonoids

Eriodictyol
0.09mg
Hesperetin
0.27mg
Naringenin
0.03mg
Apigenin
0.01mg
Luteolin
0.02mg
Myricetin
0.01mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:1416.04kcal
70.8%
Fat:127.19g
195.68%
Saturated Fat:51.57g
322.3%
Carbohydrates:0.59g
0.2%
Net Carbohydrates:0.55g
0.2%
Sugar:0.08g
0.09%
Cholesterol:320.23mg
106.74%
Sodium:204.2mg
8.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:62.27g
124.55%
Vitamin B12:10.6µg
176.65%
Selenium:81.36µg
116.23%
Zinc:13.83mg
92.17%
Vitamin B6:1.21mg
60.32%
Phosphorus:597.18mg
59.72%
Vitamin B3:10.49mg
52.44%
Iron:6.63mg
36.85%
Vitamin B2:0.52mg
30.53%
Potassium:1013mg
28.94%
Vitamin B1:0.31mg
20.96%
Magnesium:61.65mg
15.41%
Vitamin B5:1.28mg
12.78%
Copper:0.22mg
11.22%
Vitamin K:6.84µg
6.52%
Folate:25.67µg
6.42%
Vitamin E:0.73mg
4.84%
Calcium:41.71mg
4.17%
Manganese:0.07mg
3.49%
Vitamin D:0.23µg
1.53%
Vitamin A:62.01IU
1.24%
Vitamin C:0.96mg
1.16%
Source:Epicurious