PETITE SIRAH: RECIPE
Stein’s Standing Prime Rib Roast
Courtesy of Chef Brian Stein of Stein’s BBQ & Catering
Stein’s Standing Rib Roast is our most requested holiday and New Year’s Eve party favorite. The unique quality comes from finishing it on our barbecue over red oak coals. It features a rich, smoked flavor along with our famous Stein’s seasoning. It pairs perfectly with a glass of Paso Robles Petite Sirah, which is also the highlight in our Prime Rib Au Jus. Chef Brian adds his special touches to the Creamed Horseradish Sauce as a perfect accompaniment to this delicious roast.
Prime Rib and Seasoning Blend Ingredients:
1 Prime Rib (8 pound)
8 oz. seasoned salt
8 oz. granulated garlic
8 oz. coarse black pepper
4 oz. cane sugar
20 cloves fresh-peeled garlic
16 stems fresh rosemary
Au Jus Ingredients:
1 cup beef broth
½ cup Petite Sirah
¼ cup Worcestershire sauce
Creamed Horseradish Sauce Ingredients:
2 cups sour cream
4 tablespoons of prepared horseradish
Pinch of black pepper
1 tablespoon of Worcestershire sauce
24 hours prior to roasting, season the roast by mixing together all dry ingredients and coat the entire roast generously on all sides. This will create your delicious crust. Foil a low-lipped roasting pan, then place 8 stems of rosemary and 10 cloves of garlic in the bottom of the pan. Place the bone side of the roast down on top of this. Then add the remainder of the garlic cloves and rosemary on the top of the roast. Cover tightly with plastic wrap and place in refrigerator overnight to season.
Heat oven to 400 degrees. Remove the roast from the refrigerator and unwrap, let stand for about 30 minutes to take off the chill. Before roasting, place one inch of water in the bottom of the pan. Place roast in oven for 20 minutes, then lower the temperature to 325 degrees. Heat until roast reaches an internal temperature of 115 degrees. Always us a good meat thermometer. Remove from oven, and discard all rosemary and garlic from roast. Let rest for 20 minutes before placing roast on a barbecue with a low flamed bed of hot red oak coals. Turn the roast 2-3 times until you reach the internal temperature of 140 degrees. Rest again for 15 minutes before carving.
Strain the liquid from the pan and place in sauce pan with one cup of beef broth. Add ½ cup of Petite Sirah and ¼ cup of Worcestershire sauce and bring to a boil.
Creamed Horseradish Sauce:
Combine all ingredients and refrigerate for 2 hours prior to serving.