Standing Rib Roast

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Christmas

Rated: 5 stars out of 5Rate itRead users' reviews (97)

RECIPE
COMMENTS & REVIEWS(97)

Cook Time:
2 hr 25 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 20 min
Inactive Prep: 5 min
Cook: 2 hr 25 min
Total:: 2 hr 50 min

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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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Comments & Reviews

recipe Standing Rib Roast
Karen Torrance, CA 04-15-2009
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Great tasting and easy too!
Rated: 5 stars out of 5

This is a great recipe. I've used it with bone-in and boneless roasts and it's turned out great both ways. The timing is a... little off, but I use my oven's temperature probe and it cooks perfect every time. I highly recommend.Read more
recipe Standing Rib Roast
Debbie Bossier City, LA 04-14-2009
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One word...
Rated: 5 stars out of 5

INCREDIBLE! This recipe is an example why this man is famous! A holiday favorite--I've made this three times in the last... year. Try it, you'll love it!Read more
recipe Standing Rib Roast
D Clermont, FL 04-13-2009
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Emeril scores!
Rated: 5 stars out of 5

My first attempt at a standing rib roast, which always sounded daunting, was a a homerun. We halved the recipe, use all beef... stock instead of wine, fresh rosemary but dry thyme and it came out awesome. Emeril's recipes on tv seem extravagant at times, but we also tried his "Big Bird" recipe at Thanksgiving a few years ago and use it every year now...the gravy is to die for too! Try this you will like it!Read more
recipe Standing Rib Roast
anne san clemente, CA 04-13-2009
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BETTER THAN FINEST RESTAURANT!
Rated: 5 stars out of 5

I heard we would have a large crowd for Easter, so I found a large standing rib roast, which I had never prepared, and... combined this with Emeril's Prime Rib Recipe: I coated the entire roast in Ermeril's Essence, then otherwise followed this recipe. Along with the au jus recipe, I prepared horseradish cream and blue cheese garlic sauce. Everyone raved over the dinner, and it was referred to as "better than the finest restuarant!" Thank you, Emeril. You rule over my kitchen every holiday. Love ya!Read more
recipe Standing Rib Roast
Elaine Akron, OH 04-12-2009
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The Best
Rated: 5 stars out of 5

I had never made a Standing Rib Roast before. I made this for Easter Dinner. It was so easy and so delicious. WOW !!! My... parents, husband and children, even grandchildren all asked for more. I will do this again. The herbs and garlic were the bomb.......Read more
recipe Standing Rib Roast
Carol Vacaville, CA 03-28-2009
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Easy and Delicious!!
Rated: 5 stars out of 5

The only recipe I've ever used or will ever use for standing rib roasts. It's easy to follow and adjust the cooking time for... smaller or ever larger roast! I don't cook or eat a lot of beef, but I find myself wanting to make this for special occasions. Read more