I made a Standing Rib Roast since it's my husband's favorite Christmas celebration meal. This meal is also wonderful for New Year's celebration. I purchased about 6 lbs of rib roast at the butcher. Asked them to cut rib eye side with 3 bones which has more flavor and tender meat. Do not buy already cut with plastic wrap. Ask them to debone it and re-attach the bone to the meat so the meat gets more flavor while roasting. The butcher should tie them up all together for free. To make the rib roast tender, place it out at room temperature for 1 hour before you start roasting in the oven.
Directions:
Position a rack in the lower third of an oven and preheat to 450°F. Oil a flameproof heavy roasting pan just large enough to hold the roast comfortably.
Generously season all sides of the roast with salt, pepper, garlic and olive oil. Place the roast, fat side up, in the prepared pan. Roast for 20 minutes, then reduce the oven temperature to 350°F. Continue roasting until an instant-read thermometer inserted into the center of the roast, away from the bone, registers 125° to 130°F for very rare to medium-rare, about 1 hour and 10 minutes more (for a total roasting time of 1 1⁄2 hours).
Sauce ingredients:
- 3/4 cup beef stock
- 1/3 cup Cabernet Sauvignon wine reduction*
- 1 tsp. minced fresh thyme
- 1/3 cup heavy cream
- salt and pepper
- Stir in the stock, Cabernet wine reduction, bacon, thyme and any accumulated meat juices. Simmer until the sauce is slightly thickened, 3 to 5 minutes.
No comments:
Post a Comment