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  • Certified Piedmontese

A New Easter Tradition

The Easter Holiday is one that brings families and friends together to share a meal. This year, ditch the traditional Easter Ham for something the entire table will thoroughly enjoy - Certified Piedmontese Standing Rib Roast.

A standing rib roast, or bone-in prime rib roast, is the ultimate centerpiece at any special occasion. But don't let its larger size and longer cook time intimidate you - this tender cut of beef easily feeds a crowd and is mostly hands-off, freeing you up to prepare side dishes or spend time with guests prior to dining. 

(Chef's Tip) If you would rather hit the grill with some steaks, this roast can be cut down into 3 Bone in Ribeye steaks! Talk about a show stopper!

This Easter, we suggest this Juniper Berry & Garlic Crusted Standing Rib Roast with Port Wine Sauce from Jen Plaggemars using Certified Piedmontese Beef.

Serves 8 to 10

1 (80-ounce) Certified Piedmontese standing rib roast

2 tablespoons juniper berries, crushed (If you don't have Juniper berries, Rosemary or Allspice would be great substitutes!)

6 cloves garlic, chopped fine

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

For The Sauce:

2 shallots, minced

1 cup Port wine

1 cup beef stock

1 cup heavy cream

4 tablespoons unsalted butter, cubed

Kosher salt and freshly cracked black pepper, to taste

Rub rib roast with juniper berries (Or Rosemary/Allspice) , garlic, salt, and pepper and refrigerate overnight. (This is where the MAGIC happens!)

Pull the roast from the refrigerator and let rest at room temperature for one hour before cooking. (Letting the roast rise in temperature allows for a more even cook)

Meanwhile, preheat oven to 450°F. Transfer the roast, fat-cap side up, to a rack in a roasting pan.

Roast for 25 minutes, or until golden-brown. Reduce heat to 350°F and roast for 1½ hours, or until the center of the roast registers 115 to 120°F (for medium-rare) on an instant-read thermometer.

Remove roast from the oven to a cutting board and let rest for 20 minutes. The roast’s internal temperature will rise about 10 degrees while resting.

While the roast rests, prepare the sauce. Place the roasting pan over medium-high heat and add the shallots. Cook, stirring often, until fragrant, about one minute. Deglaze the pan with Port wine and beef stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Whisk in the heavy cream. Reduce heat to medium-low and whisk in butter, one cube at a time. Continue cooking the sauce until thickened. Turn off heat and season the sauce with salt and pepper.

Slice the roast and ladle the sauce over top.

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