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Tuscan flavored standing rib roast Recipe

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This recipe for Tuscan flavored standing rib roast, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aaron Brengle
Added: Tuesday, September 5, 2006


Rib Roast:
7-8 lbs. standing rib roast, 4 ribs from first cut, bones frenched by a butcher
2 T. kosher salt
2 tsp ground black pepper
2 c. chopped onion
1 c. chopped carrots
1 c. chopped celery
3 cloves garlic, peeled and smashed plus 2 T. minced garlic
1/2 c. olive oil
1 lemon, zested and juiced
1 T. chopped fresh rosemary leaves
4 tsp. chopped fresh thyme leaves
4 tsps. olive oil
2 T. minced shallots or green onions
1 tsp. minced garlic
2 T. all-purpose flour
1/2 c. dry red wine
2 c. reduced veal stock, at room temperature
2 tsp. chopped fresh thyme leaves
2 tsp. chopped fresh rosemary leaves
3/4 tsp. salt
1/2 tsp. fresh ground black pepper
1 T. cold butter

Allow the roast to sit at room temperature for 30 minutes before cooking. Preheat the oven to 250 F. Use butcher's twine to tie the roast. Thread the string between the rib joints as well as on either end. Also tie the roast across the loin to help keep its shape. Season the roast liberally with the kosher salt and black pepper. Place a roasting pan over medium heat. Once the pan is hot, about 1 minute, lay the roast, fat-side (bone-side) down in the pan. Sear the meat until most of the fat has rendered and the meat is caramelized and golden brown, about 5 minutes. Turn the meat and sear on all remaining sides until they are caramelized as well, about 3 to 4 minutes per side. Remove the roast from the pan and set aside. Add the onions, carrots, celery and garlic cloves to the roasting pan. Return the roast to the roasting pan and lay, bone side up on top of the vegetables. Place the pan in the oven and roast for 1 1/2 hours. After the meat has been roasting for 1 1/2 hours, remove 1 cup of the onions, carrots, celery and garlic from the roasting pan. Reserve the 1 cup of roasted vegetables for making the sauce. Combine the olive oil, minced garlic, lemon zest, lemon juice, rosemary and thyme in a small bowl. Stir all the ingredients in the bowl to incorporate, and brush this mixture over the roast being sure to cover all the exposed sides of the roast. Continue to cook the roast for another 1 to 1 1/2 hours or until a thermometer inserted into the center portion registers 130 degrees F. Remove from the oven and allow the roast to rest while the pan sauce is made. To make the sauce set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, about 1 minute. Add the shallots to the pan and saute until translucent, about 1 minute. Add the garlic to the pan and saute until aromatic, about 30 seconds. Sprinkle the flour in the pan and use a wooden spoon to stir and form a roux with the oil in the pan. Stir the roux for 2 minutes then pour the red wine into the pan. Cook the wine until nearly evaporated, about 1 minute. Add the veal reduction to the pan and bring the contents to a boil. Once the pan comes to a boil, reduce to a simmer and add the thyme, rosemary, and the reserved roasted vegetables from the roasting pan. Season with the salt and black pepper and continue to cook for 15 minutes at a gentle simmer. Remove the pan from the heat and swirl the cold butter into the sauce. Strain the sauce through a fine-meshed strainer into a clean heatproof bowl or clean saucepan.

Number Of Servings:
Number Of Servings:
12-16 servings
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
To serve, slice roast into 4 portions, with 1 rib per person. Spoon the pan sauce over ribs and serve immediatley.

This is one that I got off of foodnetwork.com. I made it once at half portions as a practice, and then made it once for a dinner party we had. It's pretty difficult, but it's really rewarding in the end.




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