Standing Rib Roast
- 1 standing 4 rib beef roast - (6 to 6 1/2 lbs), tied with kitchen string
- Salt to taste
- Freshly-ground black pepper to taste
- 1/4 cup chopped fresh thyme chopped
- 1 cup dry red wine
- 1 cup beef stock
- 1 tablespoon beef demi-glace
Let the roast stand at room temperature for 1 to 1 1/2 hours.
Position a rack in the lower third of an oven and preheat to 450 degrees.
Generously season the roast with salt, pepper and thyme. Place the roast, fat-side up, on a rack in a large roasting pan and roast for 20 minutes. Reduce the heat to 350 degrees and continue roasting until an instant-read thermometer inserted into the center of the roast, away from the bone, registers 125 to 130 degrees for very rare to medium-rare, about 1 1/2 hours more. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving.
Skim the fat from the pan drippings and set the pan over medium heat. Add the wine and stock and cook, stirring to scrape up any browned bits from the pan bottom, until the liquid is reduced by half, about 8 minutes. Stir in the demi-glace, season the sauce with salt and pepper, and transfer to a sauceboat. Carve the roast and pass the sauce alongside.
This recipe yields 8 to 10 servings.