Claudia Teague’s Rib Roast

Claudia Teague's slow roasted rib roast with gravy
Claudia Teague's slow roasted rib roast with gravy

Sometimes, good food requires a bit of forethought, a dash of prep work, and day’s work in the oven. It’s all worth it though, especially when this rib roast slathered with a generous amount of smooth gravy melts in your mouth.

• 4lb Rib Roast
• 1 TBSP Salt
• 2 TBSP Fresh, Cracked Black Pepper
• 2 TBSP Garlic Powder
• 2 TBSP Onion Garlic Powder
• 2 tsp Garam Masala
• 1 TBSP Smoked Paprika
• 2 TBSP Canola Oil
• ½ cup All Purpose Flour
• 2 Whole Carrots (peeled)
• 2 Stalks Celery
• 2 Whole Parsnips (peeled)
• 1 Large Onion (peeled and quartered)
• 3 cups Chicken stock
• 1 TBSP Olive Oil
• 5 sprigs Rosemary

Preheat oven to 200°. Rub the roast with olive oil, then season with salt, pepper, onion powder, garlic powder, garam marsala, smoked paprika and 2 sprigs of rosemary. Using a large prong fork, gently poke the roast all over. Place in a large zip lock bag and refrigerate several hours or overnight.  Allow the roast to sit out and come to room temperature before cooking.

Flour the roast and set aside.  In a large cast iron skillet add 2 tbsp of Canola Oil on medium –high heat. Sear the roast on all sides. While doing so, add the prepared vegetables to the bottom of the roasting pan and pour in the chicken stock.  Place the roast bone-side down in the pan.  Cover and bake 4-6 hours.  Using a thermometer is the best reference for desired doneness. For reference, a roast internal temperature of 130F is medium. Once it has reached desired temperature, remove from oven and let rest 20 minutes before serving.  Dust with corn starch and flash fry 3 sprigs of rosemary for garnish.

• 2 TBSP Corn Starch
• 1 cup Water

After removing the roast from the pan, strain drippings into a small pot and heat on medium-high until it comes to a boil. While drippings are coming to a boil, make corn starch and water slurry.  Add slurry to drippings until the gravy reaches the desired consistency.