Standing Rib Roast ~Ally's Kitchen ~

By á-46

This standing rib roast is absolutely easy to prepare and nothing really to cook~~all you need to do is prep and let it do its magic in the oven. Serve with au jus, horseradish sauce

Ingredients

• 6 pounds standing rib roast
• 4 tablespoons coarse sea salt
• 1 jar (4 ounce) garlic paste, minced
• 2 cups red wine (divided)
• 3 cups beef broth (divided)
• 2 tablespoons fresh thyme, chopped

Details

Preparation time 1mins
Cooking time 1mins

Preparation

Step 1

Coat all sides of the rib roast with salt. Rub the garlic paste all over the roast. Place in a roasting pan. Add 1 cup red wine and 2 cups beef broth.

Cook 20 minutes at 450. Reduce to 350 and cook another about one hour 30 minutes for rare (about 18 minutes/pound & about 22/pound for medium).

Note: For more certainty on meat doneness, use a meat thermometer. Insert in the middle of the roast.

130°F – very rare
140°F – medium rare
150°F – medium
160°F – medium well done
170°F – very well done
When done, remove, cover loosely with foil and let the roast rest about 10-15 minutes. Deglaze pan with the remaining red wine and beef broth on the stove top over medium high heat. Cook about 5 minutes, then strain and add the fresh chopped thyme. Use this au jus gravy when serving.