Standing Rib Roast with Red Wine Sauce
Save the bits stuck in the roasting pan for the red wine sauce.
Makes: 8 servings (4 cups) Total time: 4–4½ hours
|FOR THE ROAST, COMBINE:|
|1⁄2||1/2cup country Dijon mustard|
|1||1Tbsp. minced fresh garlic|
|2||2tsp. each kosher salt and black pepper|
|1||1tsp. each ground coriander and cinnamon|
|1⁄2||1/2tsp. each ground allspice and cumin|
|1⁄4||1/4tsp. ground cloves|
|1||1 4-bone beef rib roast, chine bone removed, seasoned with salt and black pepper (8–11 lb.)|
|FOR THE SAUCE, HEAT:|
|3||3cups dry red wine, divided|
|3||3Tbsp. unsalted butter, divided|
|1⁄4||1/4cup minced shallots|
|1||1Tbsp. tomato paste|
|1||1sprig fresh thyme|
|1||1Tbsp. purchased demi-glace|
Preheat oven to 450° with rack in lower third.
For the roast, combine mustard, garlic, 2 tsp. salt, 2 tsp. pepper, coriander, cinnamon, allspice, cumin, and cloves in a small bowl. Place roast in a shallow roasting pan, bone side down.
Roast the rib roast 30 minutes, remove from oven, and spread all but 1 Tbsp. mustard mixture over the top. Reduce temperature to 325°, return roast to oven, and continue roasting until a thermometer inserted into the thickest part registers 125° for medium-rare, 2–2½ hours. Transfer roast to a carving board, tent with foil, and let rest 30 minutes. Pour drippings into a dish; set aside.
For the sauce, heat roasting pan over medium-high until brown bits dry, 1 minute. Deglaze pan with ½ cup wine, scraping up bits; transfer to a separate bowl.
Melt 1 Tbsp. butter in a saucepan over medium heat until foamy. Add shallots; sweat until softened.
Add deglazed bits and tomato paste; cook until thick, 4–5 minutes.
Whisk in reserved 1 Tbsp. mustard mixture, remaining 2½ cups wine, and thyme; bring to a boil over high heat and reduce to 1 cup strained, about 15 minutes. Return sauce to saucepan over medium heat and discard solids. Whisk in demi-glace and sugar; simmer until demi-glace dissolves. Off heat, whisk in the remaining 2 Tbsp. butter, then season with salt and pepper.
Per serving with 2 Tbsp. Sauce: 936 cal; 74g total fat (31g sat); 225mg chol; 905mg sodium; 3g carb; 1g fiber; 55g protein
The rib-eye muscle looks like a steak that’s surrounded by a layer of fat. Cut straight down to the bones at the edge of this muscle.
Since the bones are curved, you’ll need to further remove meat and fat from them once the majority of the meat is removed.
The first layer of fat is attached to the roast by a thin gauzy layer. Use the knife tip to cut through it and easily peel off the fat layer.
Use your knife tip to get under the membrane on the bones. If you can, grab the membrane with the blade edge and pull to remove.