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:
12 1/2cup country Dijon mustard
11Tbsp. minced fresh garlic
22tsp. each kosher salt and black pepper
11tsp. each ground coriander and cinnamon
12 1/2tsp. each ground allspice and cumin
14 1/4tsp. ground cloves
11 4-bone beef rib roast, chine bone removed, seasoned with salt and black pepper (8–11 lb.)
FOR THE SAUCE, HEAT:
33cups dry red wine, divided
MELT:
33Tbsp. unsalted butter, divided
14 1/4cup minced shallots
11Tbsp. tomato paste
11sprig fresh thyme
WHISK IN:
11Tbsp. purchased demi-glace
12 1/2tsp. sugar

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.

Nutrition Information
Per serving with 2 Tbsp. Sauce: 936 cal; 74g total fat (31g sat); 225mg chol; 905mg sodium; 3g carb; 1g fiber; 55g protein

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