This recipe is adapted from a recipe that calls for prosciutto. Beef Bacon will wrap just as nicely, and lend a sweet, smoky flavor to your roast. Note that Grow and Behold Rib Roasts come netted to hold the rib bone section next to the meat (we’ve separated them for easy serving, but you’ll want to roast them together to maximize your flavor). To make this recipe, remove the netting, arrange the bacon strips on the meaty section and then re-tie the roast with butcher string.
The figs and honey make this an especially nice Rosh Hashanah feast!
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1 tablespoon rosemary leaves, roughly chopped
- 2 teaspoons freshly ground black pepper, plus more for seasoning
- 1 (3 to 4-rib) Standing Rib Roast (about 7 to 8 pounds)
- 3 6-oz packages Beef Bacon
- 15 fresh figs, halved
- 8 shallots, peeled
- 1 tablespoon red wine vinegar
- 2 tablespoons honey
Preheat the oven to 450 F and arrange a rack in the lower third.
Remove netting from Rib Roast and discard. Combine 1 tablespoon of the oil, garlic, rosemary, and 2 teaspoons pepper in a bowl and mix to combine. Rub the mixture all over the roast and set aside at room temperature for 1 hour. (Can be done up to 12 hours ahead. Store covered in the refrigerator and bring to room temperature while oven heats).
Trim most of the fat off the slices of beef bacon and reserve for another use (gravy, perhaps?). Overlap the beef bacon on the meaty side of the roast and secure in place with kitchen string, tie the roast by running the string parallel to the bones. Arrange the roast in a large roasting rack, bone side down. Roast until the meat is nicely browned, about 25 minutes.
Put the figs and shallots in a bowl and add the remaining 1 tablespoon oil, vinegar and honey. Season well with salt and pepper, to taste, and toss to coat. Add the fig mixture to the roasting pan, reduce the oven temperature to 350 F, and roast for another 1 hour and 10 minutes. Baste the vegetables occasionally, until the internal temperature registers 115 to 120F on an instant-read thermometer. (Be sure the thermometer is exactly in the center of the roast.)
Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 to 30 minutes. Remove kitchen string, carve, and transfer to a serving platter. Serve with the figs and onions.