Standing Rib Roast with Cabernet au Jus
- 1 (3-rib) prime rib beef roast, about 6 pounds
- 5 garlic cloves, smashed
- Fresh rosemary and thyme, roughly chopped
- Kosher salt and freshly cracked black pepper
- Olive oil
- 2 carrots, cut in chunks
- 2 potatoes, peeled and cut in chunks
- 1 onion, cut in half
- 2 cups Cabernet Sauvignon
- Pinch sugar
- 1/4 cup water or beef drippings
- 2 tablespoons chopped parsley
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 F. 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 F. 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.
2000 Television Food Network, G.P. All Rights Reserved
Recipe courtesy of Tyler Florence
Recipe courtesy of Robert Irvine