Easy Standing Rib Roast Recipe

By Scott

Ingredients:

A 3 to 4 pound bone-in standing rib roast 2 tablespoons olive oil 1 tablespoon dried sage 1 teaspoon fresh thyme 1 teaspoon fresh rosemary, minced Salt and black pepper to taste 3 garlic cloves, minced 1 medium onion, diced 1 cup dry red wine 2 cups low-sodium beef broth

Instructions:

Remove the roast from the refrigerator and allow it to come to room temperature for 30 minutes before cooking. Pat the roast dry with paper towels.

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Preheat your oven to 450°F degrees.

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In a small bowl, mix together the olive oil, sage, thyme, rosemary, salt, pepper and garlic until well combined. Rub this mixture all over the roast to evenly coat.

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Place the roast bone-side down in a roasting pan and surround with the diced onion.

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Roast for 15 minutes at 450°F, then lower the temperature to 325°F. Continue roasting to your desired doneness, about 13-15 minutes per pound for medium-rare.

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When finished roasting, tent the roast loosely with aluminum foil and allow it to rest for 15-20 minutes.

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While the roast is resting, place the roasting pan with onions over medium heat on the stove.

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Pour in the red wine and beef broth, stirring and scraping up any browned bits stuck to the bottom. Allow to come just to a simmer then cook for 5 minutes to reduce slightly.

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Slice the rested roast and serve drizzled with the wine onion sauce.

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