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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Evon Henson
[email protected]I can't wait to try this recipe. It looks amazing!
Sumaila Sulemana
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive roast.
Wambui Kiunga
[email protected]I've made this recipe several times and it's always a hit. The meat is so tender and juicy.
Suliyat Onilude
[email protected]This is my go-to recipe for standing rib roast. It always turns out perfect.
Anus Abbasi
[email protected]I would give this recipe a 10/10. The meat was cooked perfectly and the jus was amazing.
Yaxiye Cabdi
[email protected]This recipe was easy to follow and the roast turned out great. The jus was especially good.
hamza Hamza qureshi
[email protected]Not bad, but I've had better.
Baloch Sab
[email protected]This recipe is a keeper! The meat was so tender and flavorful. I will definitely be making this again.
iuyvhjd dhfhrh
[email protected]The roast was a bit dry, but the jus was amazing. I would recommend using a higher quality cut of meat next time.
zanga nomnganga
[email protected]I followed the recipe exactly and the roast turned out perfectly. It was cooked to a perfect medium-rare and the jus was delicious. I served it with roasted potatoes and asparagus and it was a hit with my family.
Mbabazi Juliet
[email protected]This is the best standing rib roast recipe I've tried. The meat was tender and juicy, and the Cabernet au jus was flavorful and rich. I will definitely be making this again!