Standing Rib Roast

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Christmas

Picture of Standing Rib Roast Recipe Photo: Standing Rib Roast Recipe
Rated 5 stars out of 5
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  • Read 114 Reviews
Total Time:
2 hr 50 min
Prep
20 min
Inactive
5 min
Cook
2 hr 25 min
Yield:
8 servings
Level:
Easy
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Ingredients

  • 2 heads roasted garlic
  • 3 1/2 teaspoons salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 standing rib roast of beef (about 6 1/2 pounds), fat trimmed in 1 strip and reserved
  • 1 1/2 cups red wine, plus 1 more cup if making au jus, optional
  • 1/2 cup beef stock, plus 2 more cups if making au jus, optional

Directions

Preheat the oven to 450 degrees F.

Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.

Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.

If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and 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. De-grease, if necessary.

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Wine Suggestion for This Recipe

Cabernet Sauvignon

Cabernet Sauvignon

Rich, intense red wine

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Newest Ratings and Reviews

Read all 114 reviews

  • on January 13, 2012

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    This was great. Everyone loved it for Christmas dinner. When you have an expensive piece of meat, you don't want to screw it up. This was delicious and done to the right temperature. I took the time to roast the garlic and it was well worth it.

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  • on December 29, 2011

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    It was excellent. The wine, the garlic and the herbs...perfect. I changed my own long time practice and altered THIS recipe by removing the salt. I read another recipe which said "although this is unusual and most people salt and pepper liberally prior to roasting...if you leave the salt out...the additional juice and moistness will be worth it."

    I removed the salt and wow! Was it worth it. My son and husband decided to salt a bit at the table but they preferred the juiciness overall and had no problem salting to taste. What a bang up recipe. Also...I made Yorkshire pudding and it was delicious. So simiple...why did I ever buy a mix in the first place!

    people found this review Helpful.
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  • on December 27, 2011

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    AWESOME. I made it for Christams diner and my girls loved it! The only "tweeking" I did, was add a heaping teaspoon of cornstarch to some cooled au jus, made a slurry and put it back in to thicken. We like ours a little thick (runny gravy.

    people found this review Helpful.
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