Standing Rib Roast With Cabernet Au Jus Recipe - Cooking Index
Standing Rib Roast With Cabernet Au Jus Recipe - Cooking Index
| 1 | Prime 3-rib beef roast* - (abt 6 lbs) | |
| 5 | Garlic cloves - smashed | |
| Fresh rosemary and thyme - roughly chopped | ||
| Kosher salt - to taste | ||
| Freshly-cracked black pepper - to taste | ||
| Olive oil | ||
| 2 | Carrots - cut in chunks | |
| 2 | Potatoes - peeled, and | |
| Cut in chunks | ||
| 1 | Onion - cut in half | |
| 2 cups | 474ml | Cabernet Sauvignon |
| 1 | Sugar | |
| 1/4 cup | 15g / 0.5oz | Water or beef drippings |
| 2 tablespoons | 30ml | Chopped parsley |
* Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.
Preheat oven to 325 degrees. Place the roast, rib-side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees for medium-rare.
Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding.
Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.
This recipe yields 6 to 9 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1B20) - from the TV FOOD NETWORK
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