The Bold Secret Weapon Marinade You Need For An Enviable Rib Roast

Rib roast needs no introduction. Thanks to its generous marbling and fat cap, rib roast is among the most flavorful and tender cuts of beef. It's also one of the most forgiving. But, this isn't to say that anything goes when handling the meat. Everything from technique to time and temperature can impact the final result. However, a truly ravishing rib roast requires a good marinade, as well — preferably, one that's spiked with vodka.

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Every marinade should include a fat, an acid, and seasonings in order to impart flavor as well as maintain moisture and even tenderize meat. That said, marinades can be made with all sorts of ingredients, including vodka. In fact, when used to fill the role of "acid," vodka can help break down tough proteins in rib roast, rendering the meat especially soft and succulent. Additionally, the spirit even boosts flavor. Able to bond with molecules of water and fat, vodka effectively enhances the profile of the other ingredients.

In order to maximize the benefits of a vodka marinade, there are some things to remember. For example, fully coating the rib roast in marinade is wise for better textures and flavors. Giving the meat enough time to marinate is also advisable, which is why we suggest letting the rib roast sit for a few hours. Likewise, once the meat has been removed the meat from the marinade, be sure to place into a pan with its cap facing upwards as it roasting for a more mouthwatering bite. 

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The dos and don't of marinating with vodka

The good news is that any vodka can be worked in a rib roast marinade. Although, we do advise selecting a quality spirit — if it's unpleasant to sip, it probably shouldn't be used for cooking. It's also important to note that different types of vodka can contribute unique flavors, regardless of how subtle they may be. For example, potato vodka can impart an earthiness, unlike rye renditions that offer spice or fruit-based options that bring a delicate sweetness to marinades.

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As for how much alcohol should be used, quantities will vary based on the size of the rib roast. Just remember that a little bit goes a long way. Rather than overpower the beef and the other ingredients in the marinade, scaling back on vodka will help keep flavors harmonious. Speaking of which, this brings us to our next topic of which ingredients fare best in a spiked marinade.

Given its flavor profile, vodka pairs well with most fats and seasonings. For a no-frills marinade, whisk the spirit with olive oil and herbs like rosemary and thyme. Instead, to amp up complexity, transform a dry rub (like the one used in this savory rib roast) into a marinade by mixing spices with a splash of vodka. Ultimately, no matter which combination of ingredients you use in a recipe, adding vodka into the mix is sure to make any marinated rib roast deliciously memorable!

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