Standing Rib Roast with Stout-Mustard Jus
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1321
- Total Fat
- 109
- Saturated Fat
- 44
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 65
- Cholesterol
- 267
- Sodium
- 1601
- Total: 3 hr 30 min
- Active: 30 min
Ingredients
10 cloves garlic (4 chopped, 6 smashed)
2 tablespoons chopped fresh thyme, plus 4 sprigs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 3-bone beef rib roast (7 to 9 pounds)
2 large carrots, cut into chunks
2 stalks celery, cut into chunks
1 large onion, cut into chunks
2 12-ounce bottles stout beer
3 cups low-sodium beef broth
1 tablespoon dijon mustard
Directions
- Combine the chopped garlic, chopped thyme, 1 tablespoon salt and 2 teaspoons pepper in a small bowl; stir in the olive oil to make a paste. Rub the garlic paste all over the rib roast and let sit at room temperature, 1 hour.
- Preheat the oven to 450 degrees F. Scatter the smashed garlic cloves, thyme sprigs, carrots, celery and onion in a large roasting pan. Place the rib roast fat-side up on top of the vegetables. Pour 1 1/2 bottles stout into the bottom of the pan. Roast until the meat begins to brown and crisp on top, about 30 minutes.
- Baste the meat with the pan juices and reduce the oven temperature to 300 degrees F. Continue to roast, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part registers 115 degrees F to 120 degrees F for medium rare, 1 1/2 to 2 hours. Transfer to a platter or cutting board, tent with foil and let rest 30 minutes before carving.
- Meanwhile, make the jus: Set the roasting pan over 2 burners and add the remaining 1/2 bottle stout and the beef broth. Bring to a boil and cook until reduced by about one-third, 6 to 8 minutes. Strain into a fat separator, discarding the vegetables. Pour the liquid into a saucepan, leaving any fat in the cup. Bring the liquid to a simmer, then whisk in the mustard. Cover and keep warm. To carve, position the roast so the bones are pointing up, then use a chef?s knife to remove the bones in one piece; thinly slice the meat against the grain. Serve with the jus.