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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.

Sheila Vella
Added: Sunday, June 1, 2008


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

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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