Stay tuned as we post selections from Ari’s list in the coming weeks!

Standing Rib Roast at the Zingerman’s Roadhouse

One of Chef Alex’s favorite things at the Roadhouse right now, and for good reason—this prime rib is ridiculously good. We don’t have it everyday but will have it fairly regularly through the autumn and it’s on the Roadhouse Thanksgiving menu. The Roadhouse prime rib starts, of course, with beef from Cornman Farms, pasture-raised on our farm in Dexter, slaughtered for us, and then dry aged for four to five weeks. The dry aging is what most every good butcher would have done fifty or sixty years ago; you lose weight but gain a great deal of flavor. The aging process concentrates the natural flavors of the beef. Like so much of our beef, the ribs are prepared by our in-house butcher, Joel Kapp, and then rubbed with Worcestershire sauce, fresh thyme, rosemary, extra virgin olive oil, and salt. They’re roasted at 450° for 12 minutes and then slow roasted at 200° for four hours. All the roasting is done a on a bed of carrots, celery, onions (all from our farm) and bay leaves. When the beef is done we take those juices and add a bit of homemade stock to make the gravy. All, of course, served with a sauce of fresh grated horseradish.