STANDING RIB ROAST WITH BORDELAISE SAUCE Recipe

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Ingredients

1 standing beef rib roast, 6-6 1/2 lb.
2 T. chopped fresh rosemary
2 T. chopped fresh thyme
Salt and freshly ground pepper, to taste
1 jar Bordelaise Finishing Sauce (Williams-Sonoma)

Preparation

Step 1

Position rack in lower third of oven; preheat oven to 450°F.

Place roast, fat side up, on rack in large roasting pan. Sprinkle roast with rosemary and thyme; season with salt and pepper. Roast 20 min., then reduce heat to 350°F and roast until an instant-read thermometer inserted into center of meat, away from bone, registers 125°-130°F for very rare to medium-rare, about 1 hr. and 10 min. more.

Transfer roast to carving board, cover loosely with aluminum foil and let rest 10-15 min. Pour off fat from pan and place over medium heat.

Pour in finishing sauce and cook, stirring to scrape up browned bits, until sauce is barely simmering, 2-3 min. Transfer sauce to sauce boat.

Carve roast and pass sauce alongside.