Garlic Ginger Rib Roast With Zinfandel Pan Sauce

Garlic Ginger Rib Roast With Zinfandel Pan Sauce
Garlic Ginger Rib Roast With Zinfandel Pan Sauce

PREP TIME

20

minutes

TOTAL TIME

140

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

140

minutes

SERVINGS

8

servings

Ingredients

  • INGREDIENTS

  • 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

Directions

DIRECTIONS 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.

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