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This recipe for STANDING RIB ROAST METHOD No. 2, by , is from Don and Dar Josephs' Favorite Recipes (and a few more), one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Don's Adaptation of Red River Ranch


6-7 lb. Standing Rib Roast, cooled to room temperature
, fat trimmed and reserved
2 Tbsp. Salt 
2 Tbsp. Freshly Ground Black Pepper
1 Tbsp. Paprika
2 tsp. Mesquite 
1 tsp. Rosemary Leaves, finely chopped 
1 tsp. Thyme Leaves, finely chopped
2 Heads Garlic, roasted
1-1/2 cup Red Wine
1/2 cup Beef Stock

Preheat the oven to 500 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 remaining ingredients 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.

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. Turn off heat for 2-3 hours, reading thermometer occasionally looking for 125 degrees for medium rare pre-temp since it will continue cooking while cooling by about 10 degrees. Continue cooking at 350 degrees if necessary to achieve desired temperature. 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.




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