Herb-Crusted Standing Rib Roast

By cheeserohan

Ingredients

• Herb Rub: In a jar with a tight-fitting lid or a small bowl, mix together 2 tbs coarse salt, 2 tbs dried rosemary 1 tbs sweet paprika, 1 tsp coarsely ground black pepper, 1 tsp dried marjoram, 1/2 tsp dried thyme and 1/2 tsp rubbed sage
• 1 three-rib standing rib beef roast, usually 7 1/2 to 8 1/2 lbs, trimmed, tied
• 1 c homemade or low-sodium beef broth
• 1/2 c dry red wine
• salt, freshly ground black pepper

Details

Servings 8
Adapted from chicagotribune.com

Preparation

Step 1

1. Put roast into a large shallow roasting pan. Coat generously on all sides with the rub. Position it in the pan fat side up and bone side down. Refrigerated uncovered at least 2 hours and up to 2 days. Remove roast from refrigerator 1 hour before cooking.

2. Heat oven to 325 F. Cook roast until an instant-read thermometer registers about 130 F for medium-rare when inserted in the thickest portion away from the bone, usually 1 1/2 to 1 3/4 hours. Remove roast from oven; tent with foil. Let rest, at least 15 minutes (or up to 30 minutes). The temperature will rise about 10 degrees.

3. To make a sauce, transfer the roast to a cutting board. Pour beef broth and wine into the roasting pan. Boil over high heat, scraping up any bits from the bottom of the pan. Taste and adjust seasonings with salt and pepper. carve meat into 1/8 to 1/4 inch thick slices. Serve with the sauce.