"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Standing Rib Roast Recipe

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This recipe for Standing Rib Roast, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Vella
Added: Sunday, June 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 heads roasted garlic
3 1/2 tsp salt
1 1/2 tsp black pepper
1 T finely chopped fresh rosemary leaves
1 T finely chopped fresh thyme leaves
1 standing rib roast of beef (about 6 1/2 pounds), fat trimmed in 1 strip and reserved
1 1/2 C red wine, plus 1 more cup if making au jus, optional
1/2 C beef stock, plus 2 more cups if making au jus, optional

Directions:
Directions:
Preheat oven to 450.

Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Mash garlic with fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and blend. Pat mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places.

Season roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place roast in pan and add 1 1/2 C red wine and 1/2 C beef stock. Roast 20 minutes. Reduce heat to 350 and continue to roast to desired doneness, about 20 minutes per pound for medium-rare. Let stand at least 5 minutes before carving.

Au jus: Place the pan on the stove over medium-high heat. Add 1 cup red wine and scrape the browned bites on the bottom. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half.

 

 

 

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