STANDING RIB ROAST WITH CABERNET AU JUS
Provided by Tyler Florence
Categories main-dish
Time 2h40m
Yield 6 to 9 servings
Number Of Ingredients 12
Steps:
- 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.
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Innocent God light
[email protected]I made this recipe for my family and they loved it! The beef was so tender and juicy, and the au jus was to die for. I will definitely be making this again.
Muhammad Salaar
[email protected]This is a great recipe for a special occasion. The beef is cooked perfectly and the au jus is amazing. I always make extra so I can have it with leftovers.
Chetachukwu Christian
[email protected]I've made this recipe several times and it's always a hit. The beef is cooked to perfection and the au jus is delicious. I always get rave reviews when I make this dish.
Antoinette Greene
[email protected]This is my go-to recipe for standing rib roast. The beef is always tender and juicy, and the au jus is perfect for dipping. I highly recommend this recipe.
Nnabuugo Caleb
[email protected]I made this recipe for my wife's birthday and she loved it! The beef was cooked perfectly and the au jus was amazing. I will definitely be making this again.
Donovan Fugao
[email protected]This is a great recipe for a special occasion. The beef is cooked to perfection and the au jus is so rich and flavorful.
Jaedon Bradbury
[email protected]I love this recipe! The beef is always so tender and flavorful. The au jus is also amazing. I always make extra so I can have it with leftovers.
Sameer Shafiq
[email protected]This was my first time making a standing rib roast and it turned out great! I followed the recipe exactly and the beef was cooked perfectly. The au jus was also delicious. I will definitely be making this again.
Aashurah Hendricks
[email protected]I've made this recipe twice now and it's always a hit. The beef is always tender and juicy, and the au jus is perfect for dipping. I highly recommend this recipe.
Abdulrhim Parwani
[email protected]I made this for my family and they loved it! The beef was cooked perfectly and the au jus was so flavorful. This is a great recipe for a special occasion.
Beea awan
[email protected]This was an amazing recipe! The beef was so tender and juicy, and the au jus was to die for. I will definitely be making this again.