Tomahawk Rib Roast with Jus
Ingredients: Tomahawk rib roast, kosher salt, freshly ground pepper, onions, garlic · 390 min cook time · 650kcal · $65.00
Ingredients
4bone Tomahawk rib roast, 1tablespoon kosher salt, 1teaspoon freshly ground pepper, 2whole onions, 1head garlic, 2cups chicken stock, 2cups dry red wine, 2sprigs rosemary, 2sprigs thyme
Instructions
1. Remove the meat from the rib rack, season generously with kosher salt and pepper, place back on the rib rack, and refrigerate overnight.
2. Rest the roast at room temperature for two hours, then tie the roast back to the rib rack with butcher's twine.
3. Place chopped onions, garlic, chicken stock, dry red wine, rosemary, and thyme in the roasting pan underneath the roast.
4. Roast at 300 degrees Fahrenheit (150 degrees Celsius) for 3 to 5 hours until the internal temperature reaches 120 degrees Fahrenheit.
5. Strain the pan drippings, separate the fat (beef tallow) from the jus, and let the beef rest wrapped in foil for 30 to 60 minutes before slicing.
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