Garlic Ginger Rib Roast With Zinfandel Pan Sauce
- 2 sweet onions (like Vidalia) (yellow)
- 1 tablespoon sea salt
- 2 tablespoons cracked black or a mix of green, white, red and black peppercorns
- 4 tablespoons minced garlic
- 3 tablespoons grated fresh ginger
- 1 8-pound rib roast (4 ribs)
- 4 cloves roasted garlic
- 1 tablespoon grated ginger
- 1/2 cup zinfandel wine or other rich red Shiraz
- 1 tablespoon flour
- 2 cups beef stock
- 1/4 cup brown sugar
Preparation time 20mins
Cooking time 140mins
Remove roast from refrigerator and let stand at room temperature for 2 hours.
Preheat oven to 475° F.
Cut onions into ½-inch thick slices and lay on the bottom of a large roasting pan.
In a small bowl, blend together salt, cracked peppercorns, garlic and ginger. Rub mixture all over meat (roast may be rubbed and refrigerated the night before cooking; bring rubbed roast to room temperature before cooking).
Set the roast bone-side down on the onions in the pan. Roast uncovered in 475° F oven for 30 minutes. Reduce oven heat to 350° F. Continue cooking roast for 2 hours (about 15 minutes per pound) or until instant-read thermometer registers desired doneness (rare, 125°; medium-rare, 135°; medium, 145°).
Remove roast from oven. Transfer meat to a large platter and let stand for 20 minutes.
While roast is cooling, discard onion from pan. Pour pan juices into a 2- or 4-cup measure. Skim fat from juices. Add enough beef stock to make 2 cups of liquid.
Place roasting pan on stovetop burner set to medium-high heat. Stir in garlic and ginger, mashing garlic with a fork and scraping brown bits from pan’s bottom. Add wine to pan. Boil wine for 1 minute. Blend flour with beef stock and stir into pan along with brown sugar. Simmer sauce until slightly thickened.
Trim bones from the roast. Cut meat into 1-inch slices. Ladle sauce over slices.