Ingredients: |
Ingredients: 2 Heads Garlic, roasted
3-1/2 tsp. Salt, divided
1-1/2 tsp. Freshly Ground Black Pepper, divided
1 Tbsp. Rosemary Leaves, finely chopped
1 Tbsp. Thyme Leaves, finely chopped
6-7 lb. Standing Rib Roast, cooled to room temperature, fat trimmed and reserved
1-1/2 c. Red Wine, plus 1 c. for Au Jus
1/2 c. beef stock, plus 2 c. for Au Jus
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Directions: |
Directions:Preheat the oven to 450 degrees.
Separate roasted garlic into cloves and squeeze garlic out of peels. Place garlic in small bowl and mash with fork until mostly smooth. Add 1 tsp. salt, 1/2 tsp. pepper, rosemary and thyme, and stir to blend. Pat mixture evenly over top and sides of roast. Place trimmed fat strip on top and secure to roast with kitchen string tied in several places.
Season roast all over with remaining salt and pepper. Insert remote reading thermometer into center of beef. Place roast in roasting pan fat side up. Add 1-1/2 cups red wine and 1/2 cup beef stock. Roast for 5 minutes/pound. Reduce heat to 350 degrees and continue cooking for an additional 2-3 hours, reading thermometer occasionally looking looking for 125 degrees for medium rare pre-temp since it will continue cooking while cooling by about 10 degrees. Let stand loosely covered with foil for 10-minutes before carving. De-fat pan juices and serve alongside the beef.
For Au Jus: Place pan on stove burners over medium-high heat. Add 1 cup red wine and scrape pan with wooden spoon to loosen browned bits. Add 2 cups beef stock and season with salt and pepper. Continue to cook until reduced by half, about 5-minutes. Strain sauce through a sieve before serving. De-grease surface, if necessary. |
This recipe for STANDING RIB ROAST METHOD No. 1 is from