What's more festive than a roast on the table? Impress your guests with this standing rib roast.
Miso Glazed Standing Rib Roast Au Jus
- 8 ½ - 9 pound Certified Angus Beef® brand bone-in rib roast
- ¼ cup shiro miso
- 1 tablespoon brown sugar
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon mirin (sweet rice wine used for cooking)
- 1 cup chicken broth
- ¼-⅓ cup shiro miso
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- Trim the fatback to about ⅛" - ¼" thickness. Mix the miso, brown sugar, salt, pepper, and mirin together until well blended. Rub the mixture on the roast. Don't forget to get every little crevice. Place the roast on a platter or in a pan. Cover the roast with plastic wrap and let it sit in the refrigerator overnight.
- Preheat the oven to 450 degrees. Adjust the oven rack to middle or lower middle portion of the oven depending on the roast.
- Place the roast fat side up on a baking or roasting rack fitted in a roasting pan.
- Following the directions on the #RoastPerfect app, sear the roast for 15 minutes.
- Lower the heat to 325 degrees and continue roasting for 2 hours 45 minutes for medium doneness. Please note that the timer should be used as a guide since the temperature of each oven varies. Check desired doneness with a thermometer. For medium, you want the final internal temperature to be 140-145 degrees which means you want to take the roast out of the oven 5-10 degrees lower than that target internal temperature. Make sure to insert the probe away from bones and fat for a more accurate read. Refer to the CAB website for the varying "degrees of doneness".
- Meanwhile you can start the base for the jus. In a small saucepan over medium heat, whisk together the broth, miso, soy sauce and mirin. Bring to a high simmer. Take off the heat and set aside.
- Once the roast is done, take the roast out of the oven and let the roast rest for 15 minutes. The roast will continue cooking even at this point. This is called carryover cooking.
- Meanwhile, reheat the jus mixture over medium heat. Carefully spoon the dark brown caramelized drippings from the bottom of the roasting pan into the small saucepan. This is your liquid gold. Spoon as much as you can, at least ¼ cup. More if you have it. Whisk.
- Transfer the roast to a cutting board.
- To serve, slice thinly against the grain, along the ribs. Serve with the warmed jus.