Standing Rib Roast with Cabernet au Jus

Total Time:
2 hr 40 min
30 min
2 hr 10 min

6 to 9 servings

  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Everyday Celebrations