📝 About This Recipe
This quintessential centerpiece features a perfectly marbled standing rib roast, dry-aged with a savory herb rub to achieve a salt-kissed, mahogany crust. Slow-roasted to a buttery medium-rare, the beef is served alongside a deep, savory au jus crafted from the pan drippings and a touch of Cabernet. It is the gold standard of holiday dining, offering a melt-in-your-mouth texture and a rich, beefy profile that defines culinary luxury.
🥗 Ingredients
The Roast
- 4 bones Standing Rib Roast (approx. 8-10 lbs, prime grade, bones cut away and tied back)
- 3 tablespoons Kosher Salt (use coarse salt for better crust)
- 2 tablespoons Black Pepper (freshly cracked)
The Herb Butter Rub
- 1/2 cup Unsalted Butter (softened to room temperature)
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (finely chopped)
- 1 tablespoon Dijon Mustard (for tang and binding)
The Au Jus
- 3 cups Beef Stock (high-quality or homemade)
- 1 cup Dry Red Wine (Cabernet Sauvignon or Merlot)
- 1 large Shallot (finely minced)
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Cold Butter (to finish the sauce)
👨🍳 Instructions
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1
24 hours before cooking, season the roast generously on all sides with kosher salt. Place it on a wire rack over a baking sheet and leave it uncovered in the refrigerator to 'dry-brine,' which ensures a concentrated flavor and crispy exterior.
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2
Remove the roast from the refrigerator at least 2 hours before cooking to bring it to room temperature; this ensures even cooking throughout the meat.
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3
Preheat your oven to 450°F (230°C). In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, Dijon mustard, and cracked black pepper to form a thick herb paste.
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4
Pat the roast dry with paper towels. Slather the herb butter rub over the entire top and sides of the roast, creating an even layer.
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5
Place the roast in a heavy roasting pan, bone-side down. The bones act as a natural roasting rack. Insert a meat thermometer into the thickest part of the beef, ensuring it doesn't touch the bone.
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6
Roast at 450°F for 20 minutes to sear the outside and lock in the juices until the crust is golden brown.
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7
Lower the oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches 120°F for rare or 130°F for medium-rare. This usually takes about 13-15 minutes per pound.
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8
Remove the roast from the oven and transfer it to a carving board. Tent loosely with foil and let it rest for at least 30-45 minutes. The internal temperature will rise about 5-10 degrees during this time.
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9
While the meat rests, place the roasting pan over two burners on medium heat. Add the minced shallots and cook for 2 minutes in the drippings.
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10
Deglaze the pan with the red wine, scraping up all the 'fond' (browned bits) from the bottom. Let the wine reduce by half.
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11
Add the beef stock and Worcestershire sauce. Simmer for 10 minutes until the liquid has slightly thickened and flavors are concentrated.
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12
Strain the jus through a fine-mesh sieve into a small saucepan. Whisk in the cold tablespoon of butter for a glossy finish, and season with salt and pepper to taste.
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13
Untie the roast, remove the bones, and slice the beef into thick slabs. Serve immediately with the warm au jus on the side.
💡 Chef's Tips
Always use a meat thermometer; timing varies wildly by oven and meat shape, so temperature is your only true guide. Don't skip the resting period! Cutting too early will cause all the precious juices to run out onto the board. If you prefer a darker jus, add a teaspoon of 'Kitchen Bouquet' or extra beef base for depth. For the best results, buy 'Prime' grade beef from a local butcher rather than 'Choice' for superior marbling.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce made with sour cream and fresh chives. Pair with buttery garlic mashed potatoes or a classic Yorkshire pudding to soak up the jus. Roasted root vegetables like honey-glazed carrots and parsnips complement the richness of the beef. A bold, tannic Cabernet Sauvignon or a classic Bordeaux is the perfect wine pairing.