Standing Rib Roast With Cabernet Au Jus

By á-170456

Ingredients

• 1 prime 3-rib beef roast* - (abt 6 lbs)
• 5 garlic cloves smashed
• Fresh rosemary and thyme roughly chopped
• Kosher salt to taste
• Freshly-cracked black pepper to taste
• Olive oil
• 2 carrots cut in chunks
• 2 potatoes peeled, and cut in chunks
• 1 onion cut in half
• 2 cups Cabernet Sauvignon
• 1 pinch sugar
• 1/4 cup water or beef drippings
• 2 tablespoons chopped parsley

Details

Servings 6

Preparation

Step 1

* Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.

Preheat oven to 325 degrees. Place the roast, rib-side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees for medium-rare.

Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding.

Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.

This recipe yields 6 to 9 servings.