Standing Rib Roast with Cabernet au Jus

Name: Standing Rib Roast with Cabernet au Jus
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 9
Cuisine: Global
Ingredients: 56 grams water or beef drippings; 480 milliliters Cabernet Sauvignon; 2 carrots, cut in chunks; 5 garlic cloves, smashed; 9 servings Kosher salt and freshly cracked black pepper; 9 servings Olive oil; 1 onion, cut in half; 2 Tbsps chopped parsley; 2 potatoes, peeled and cut in chunks; 2 kgs (3-rib) prime rib beef roast, about; 1 pinch Pinch sugar; 9 servings Fresh rosemary and thyme, roughly chopped

Standing Rib Roast with Cabernet au Jus is a gluten free and dairy free main course. One serving contains 1137 calories, 44g of protein, and 96g of fat. This recipe serves 9. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up rosemary and thyme, potatoes, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. Users who liked this recipe also liked Standing Rib Roast with Jus Recipe, Dry-Aged Standing Rib Roast with Sage Jus, and Dry-Aged Standing Rib Roast with Sage Jus.

Instructions

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 1

Ingredients you will need

Prime Rib

Ribs

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 F.

Equipment you will use

Oven

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 F. for medium rare.

Ingredients you will need

Vegetable

Olive Oil

Rosemary

Garlic

Pepper

Thyme

Meat

Salt

Equipment you will use

Roasting Pan

Kitchen Thermometer

Bowl

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.

Ingredients you will need

Beef

Meat

Remove the vegetables and set aside.

Ingredients you will need

Vegetable

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.

Ingredients you will need

Au Jus

Broth

Equipment you will use

Frying Pan

Place the roasting pan over medium-high heat.

Equipment you will use

Roasting Pan

Add the cabernet and scrape up the brown bits in the bottom of the pan.

Equipment you will use

Frying 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.

Ingredients you will need

Salt And Pepper

Vegetable

Parsley

Sauce

Sugar

Water

Beef

Wine

Equipment you will use

Sieve

Equipment

Ingredients

Servings:

56grams

water or beef drippings 480milliliters

Cabernet Sauvignon 2

carrots, cut in chunks 5

garlic cloves, smashed 9servings

Kosher salt and freshly cracked black pepper 9servings

Olive oil 1

onion, cut in half 2Tbsps

chopped parsley 2

potatoes, peeled and cut in chunks 2kgs

(3-rib) prime rib beef roast, about 1pinch

Pinch sugar 9servings

Fresh rosemary and thyme, roughly chopped

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Prime Rib can be paired with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Marques de Caceres Cava with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Marques de Caceres Cava

Pale straw color revived by fine bubbles. Bouquet of citrus fruits with notes of brioche. Charming and round in the mouth with a refreshing, balanced structure. Lively finish that highlights its fine bubbles.A refreshing aperitif, this Cava marries well with fish and seafood, pasta, rice, spicy dishes, Asian cuisine, and all types of desserts.