Standing rib roast with cabernet au jus is a classic dish that is perfect for a special occasion dinner. The tender, juicy meat is cooked to perfection and the rich, flavorful au jus adds a touch of elegance. This dish is sure to impress your guests, and it's easier to make than you might think. With the right ingredients and a little patience, you can create a standing rib roast with cabernet au jus that will be the star of your next dinner party.
Here are our top 5 tried and tested recipes!
BLACK PEPPER-CRUSTED STANDING RIB ROAST AU JUS
Categories Beef Garlic Roast Christmas Winter Watercress Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Place roast, fat side up, in roasting pan. Brush exposed ends of roast with vegetable oil. Sprinkle roast lightly all over with salt. Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons pepper butter for sauce. Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.)
- Position rack in bottom third of oven and preheat to 350°F. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 2 hours 45 minutes. Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
- Strain pan juices from roasting pan into measuring cup. Skim off any fat from top of pan juices; discard fat. Return pan juices to roasting pan; set pan over 2 burners. Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes. Whisk in reserved pepper butter and remaining 4 tablespoons plain butter. Season with more salt and pepper, if desired.
- Surround roast with Roasted Red Onions. Garnish with watercress. Slice roast and serve with sauce.
STANDING RIB ROAST
Provided by Anne Burrell
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
- Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
- Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
- Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.
- Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.
PRIME RIB WITH CABERNET JUS
Steps:
- Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)
- Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.
- Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauce boat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.
RIB ROAST AU JUS
Make and share this Rib Roast Au Jus recipe from Food.com.
Provided by HomeSchoolCook
Categories Meat
Time 11h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Halve garlic cloves and insert into roast, poking holes with point of knife. Cover and refrigerate overnight.
- The next day, remove roast from refrigerator 2 to 3 hours ahead of time to allow meat to come to room temperature. Preheat oven to 450*. Rub salt and pepper into roast (a light coating of olive oil may help), place fat side up in roasting pan and roast at 450* for 20 minutes. Reduce heat to 350* and continue roasting until internal temperature reaches 140* for medium rare. Remove from oven and let stand on cutting board for 20 minutes before carving.
- While roast is resting, place roasting pan on stove top over high heat. Add wine and cook for several minutes, scraping up any brown bits. Add beef stock, cook and reduce by half (about 20 minutes). Serve with sliced roast.
BEEF ROLLED RIB ROAST AU JUS
Make and share this Beef Rolled Rib Roast au Jus recipe from Food.com.
Provided by Kaccy G.
Categories Roast Beef
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Place meat, fat side up, on a rack in a shallow roasting pan.
- Season roast with salt, pepper and other spices, if desired.
- Insert a meat thermometer into the thickest portion of the meat.
- Do not add water or other liquid; do not cover.
- Roast in a 350 degree F oven for 1-1/2 to 2 hours for medium rare or until meat thermometer registers 140 degree F; or for 2 to 2-1/4 hours for medium or until meat thermometer registers 155 degree F.
- Remove the roast from the oven; cover with foil and let it stand 15 minutes.
- The meat's temperature will rise 5 degrees during the time it stands.
- Serve with Beef au Jus, if desired.
- Beef au Jus: After removing meat from the oven, spoon drippings from pan; skim fat.
- Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom.
- Stir in pan drippings.
- Cook and stir until bubbly.
- For a richer flavor, stir in 2 teaspoons instant beef bouillon granules.
- Season to taste.
Nutrition Facts : Calories 414.3, Fat 33.4, SaturatedFat 13.6, Cholesterol 102.8, Sodium 84.7, Protein 26.5
Tips:
- To achieve a perfectly cooked standing rib roast, use a meat thermometer to ensure it reaches an internal temperature of 125°F (52°C) for medium-rare, 135°F (57°C) for medium, or 145°F (63°C) for medium-well.
- Allow the roast to rest for at least 15 minutes before carving to redistribute the juices and ensure a tender and juicy result.
- To make the Cabernet au jus, use a good quality red wine that you would enjoy drinking. A full-bodied Cabernet Sauvignon or Merlot works well.
- Don't be afraid to experiment with different herbs and spices to create a unique and flavorful au jus. Some popular additions include thyme, rosemary, garlic, and shallots.
- If you don't have time to make the au jus, you can substitute beef broth or a store-bought demi-glace.
- Serve the standing rib roast with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Standing rib roast with Cabernet au jus is a classic and elegant dish that is perfect for a special occasion dinner. With its tender and juicy meat, flavorful au jus, and simple preparation, this recipe is sure to impress your guests. So next time you're looking for a special meal to make, give this standing rib roast recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love