Standing Rib Roast

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 or whatever you desire! As you can see, two of my sons were big helper sous chefs in the kitchen!
Adapted from allyskitchen.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from allyskitchen.com

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

Directions

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.

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