Standing Rib Roast of Beef w Red Wine Shallot Sauce
A Holiday Classic that will have your guests wondering how you achieved such perfection- Prep Time Depends. 3 hours (largely unattended)
- Cook Time Depends. Figure 13 min per lb for Med Rare
Ingredients
For the Roast:
- 1 3-Bone Standing Rib of Beef (but you can use any of our Standing Ribs of Beef; just double up on the herb butter and watch your cooking times)
Softened Herb Butter: Use Fresh herbs please
- 2t rosemary
- 2t thyme
- 1c softened unsalted butter
- 5 large garlic cloves, minced very finely
- 1T kosher salt
- 2t fresh black pepper
For Jus:
- 2T unsalted butter
- 2 shallots, minced
- 1 c dry red wine
- 1 16 oz container Glace de Veau
- Kosher salt and fresh black pepper
Directions
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Take your roast out of the fridge and its wrapping 2-3 hours before roasting. You can put it on a rimmed sheet, or a large dish. You never want to roast a cold piece of meat!
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Heat your oven to 450° for 30 minutes.
- Take your meat and blot it endlessly to remove as much surface moisture as possible. It needs to be dry.
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Time to fully coat the roast, all over, with the softened butter. The amount you have is sufficient for a 3 rib roast, but increase it the bigger the roast. You can’t have enough of this stuff.
- Place the meat bone side down in any oven proof pan that can hold it comfortably. I use a really big cast iron skillet with a round rack on the bottom, but also use a traditional roasting pan with a rack. Racks keep everything circulating.
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Plan on doing an occasional baste starting after the first hour. Every 20 minutes or so. Do it fast. The oven needs to keep temp steady.
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Roast uncovered for 20 minutes; then without opening the oven door, reduce the temp to 325°. I roast for 13 minutes per pound. The goal is 125° to 130°, so I remove the roast from the oven at 118° and let rest until ready to slice.
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For the Jus:
Spoon off as much fat as you can and pour the rest of the pan contents into a small bowl and set aside. In a pan on medium heat, melt the butter and add the shallots, sauteing a few minutes to soften and sweeten the shallots. Add your wine, the Glace de Veau, and the rest of the pan drippings. Whisk and simmer until reduced, about 20 minutes.
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Serve with your favorite holiday side dishes!
