Standing Rib Roast
Submitted by TwoOtta3
rib standing beef rib roast (6-6 ½ lbs)
Salt and freshly ground pepper to taste
¼ cup chopped fresh thyme
1 cup of dry red wine
1 cup of beef stock
1 tbs of your favorite ingredient for making gravy
(I use an Irish product called BISTO)
roast stand at room temp for 1-1 ½ hours. Position rack in lower third of oven.
Preheat to 400 Degs. Generouosly season roast with salt, pepper and thyme. Place
roast , fat side up, on a rack in a large roasting pan and roast for 20 mins.
Reduce heat to 350 Degs and roast until an instant read thermometer inserted
into center of roast, away from bone, registers 125-130 Degs. For very rare .
for medium rare about 1 ½ hours more. Transfer to a carving board and cover
loosely with with foil and let rest for 15 mins. Skim fat from pan drippings and
set pan over medium heat. Add wine and beef stock to pan and cook,stirring to
scrape up any browned bits from the pan bottom until reduced by half, about 8
mins. Stir in your gravy additive. Season with salt and pepper and transfer to a
sauce boat. Carve roast and pass sauce alongside.
You can add red wine and water…scrap the bits up and heat at medium
heat….then strain to make a AU JUS type sauce. Just make sure you add enough
of the liquid (Wine & Water) so that the AU JUS
isn’t greasy. Strain thru some cheese cloth or a strainer. Cheese cloth is