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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Classic Standing Rib Roast with Claret Pan Sauce Recipe

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This recipe for Classic Standing Rib Roast with Claret Pan Sauce is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 6 to 8 lb standing rib roast
2 large garlic cloves, split
1 large onion, thinly sliced
Salt and pepper
11/2 c dry red wine, such as Bordeaux or Cabernet Sauvignon
2 c chicken stock
Directions:
Directions:
Preheat oven to 325º. Trim all but 1/4 inch layer of fat from meat. Place meat bone side down in shallow roasting pan slightly larger than meat. Rub garlic over meat. Leave garlic in pan. Arrange onion around meat in pan. Sprinkle meat with salt and pepper. Roast meat 20 minutes. Pour 1/2 cup wine over meat. Roast until thermometer inserted in center of meat register 125º for rare, basting frequently with pan juices, and pouring about 3 tablespoons wine over meat every 30 minutes, about 2 hours and 30 minutes. Transfer meat to heated platter, reserving drippings in pan. Tent meat with foil to keep warm. Skim fat off pan drippings. Set pan with drippings over high heat. Add stock and boil until syrupy, scraping up any browned bits and stirring frequently, about 8 minutes. Season with salt and pepper. Strain sauce. Garnish meat with parsley. Serve, passing sauce separately.
Personal Notes:
Personal Notes:
Mr. Tom made this for New Year's Eve dinner in 1988.

 

 

 

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