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Standing Rib Roast

December 28, 2010

 We celebrated our first Christmas in Florida this year. We have traveled up to Ohio every holiday season to be with our family, face the chilling cold and see the snow fall so pretty from inside the warmth of my family’s home. I knew this holiday would have so many mixed feelings; missing being with my sister, nieces and nephew, while not missing the cold, busy airports and dragging over the limit luggage.

I wanted this Christmas to be special and it was. We celebrated with close, special friends we love. I was baking cookies and planning a menu as if we were feeding extended families for days! We celebrated Christmas Eve with a full dinner of seven fishes. Baked ham, eggs and Panettone French toast followed the opening of gifts Christmas morning and a beautiful standing rib roast was our gorgeous entre, roasted perfectly tender and flavorsome.

A standing rib roast is sold by the number of ribs, not pounds. For six guests, a three rib roast is perfect. This type of roast is best ordered through the butcher for the specific size, cutting to the bone but leaving it attached and wrapping with string.

Standing Rib Roast to serve 6

3 tablespoons olive oil

3 Rib Roast (mine was actually 4 rib, approximately 10 ½ lbs)

Kosher salt and freshly ground pepper

1 head of garlic, cloves separated and skinned

1 bunch fresh rosemary

1 bunch fresh thyme

1 cup red wine

1 cup beef broth

1 tablespoon cornstarch dissolved in 1 tablespoon beef broth

2 tablespoons butter

Preheat oven to 425 degrees. Heat a large skillet with olive oil. Season the meat with salt and pepper, rubbing in well. Sear the roast on all sides, approximately 3 minutes per side to seal in the flavor and form a nice crisp crust. Use tongs to help turn the roast.

Remove from the saute pan and place in a roasting pan, on rack, bone side down. Using a sharp knife, stab the roast with small cuts to insert cloves. I used about 10- 12 cloves spaced around the roast. Stick the rosemary and thyme stems around the roast through the strings holding the roast together. Pour the juices and oil from the saute pan into the bottom of the roasting pan and add about ½ cup of water. Place the roast in the oven for 15-20 minutes. Reduce the temperature and roast at 325 for approximately 20 minutes per pound or until a meat thermometer registers 125 to 130 degrees for medium rare, 140 degrees for medium. Remove and let rest covered with foil for 20 minutes. The roast will continue to rise in temperature to approximately 160 degrees for medium.

Remove the fat from the roasting pan and heat the pan over medium heat. Add the cup of wine, bring to boil, scrapping up the bits from the bottom of the pan. Allow to simmer and reduce. Add the beef broth, bring to boil and add in the slurry of tablespoon cornstarch and beef broth. Whisk well to incorporate and simmer for 3-5 minutes. Stir in the butter and season to taste. Serve warm with the roast.

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