Standing Rib Roast with Aioli

Ingredients for Standing Rib Roast with Aioli

• 1 shoulder-end 4-bone standing beef rib-eye roast, preferably dry-aged (about 3.6kg ), chine bone removed

• Sal kosher, pimienta recién molida

• 2 large egg yolks

• 2 dientes de ajo, finamente rallados

• 120ml grapeseed or vegetable oil

• 1 cucharada de jugo de limón fresco

• 120ml de aceite de oliva virgen extra

Generously season beef with salt and pepper. Wrap tightly in plastic and chill at least 1 day.

Let beef sit at room temperature 2 hours.

Preheat oven to 204°C. Place beef on a rack set inside a roasting pan. Roast until nicely browned, 35–40 minutes. Reduce oven temperature to 135°C and continue roasting until an instant-read thermometer inserted into the thickest part of beef registers 46°C for medium-rare, 1–1 1/2 hours longer. Transfer roast to a cutting board with ribs pointing upward and let rest at least 30 minutes.

Meanwhile, whisk egg yolks and garlic in a medium bowl. Whisking constantly, gradually add grapeseed oil, drop by drop at first, and whisk, adding 1 tablespoon lemon juice by the teaspoonful as aioli thickens (juice will thin aioli so it's easier to whisk), until it is thickened and smooth. Gradually whisk in olive oil, adding water by the teaspoonful if aioli gets too thick. Season with salt; cover and chill.

Cut meat off bones, following curve of ribs, and thinly slice. Or, cut between ribs into massive chops for sharing. Serve with aioli.

DO AHEAD: Rib roast can be seasoned 2 days ahead; keep chilled. Aioli can be made 1 day ahead; keep chilled.

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