Standing Rib Roast
This meal is also good with a salad tossed with bleu cheese dressing. If you're serving it with Yorkshire Pudding, warm buttered dinner rolls are optional.
INGREDIENTS | SERVES 8
- 1 3-pound standing rib roast, trimmed
- Salt and freshly ground black pepper to taste
- 1 teaspoons herbes de Provence
- 3 medium yellow onions, rough chopped
- 1 head garlic, cloves separated but unpeeled
- 2 bay leaves, crumbled
- 1 2-pound bag baby carrots
- 8 medium Yukon gold potatoes, scrubbed and quartered
- Extra-virgin olive oil to taste
- ½ cup dry red wine
- Beef broth as needed
- 2 tablespoons butter
Preheat the oven to 425°F.
Place the roast rib-side down in the center of a large roasting pan. Rub the salt, pepper, and herbes de Provence into the meat. Bake for 15 minutes. Remove the pan from the oven. Lower the oven temperature to 325°F.
Scatter the onions, garlic, and bay leaves around the roast. Spread the carrots around the roast on top of the onions and garlic. Rub the potatoes with extra-virgin olive oil; place the potatoes evenly over the carrots. Salt and pepper the vegetables, if desired. Return to the oven and bake for 75 minutes, or until the roast reaches an internal temperature of 125°F for medium-rare.
Remove from the oven. Center the roast on a serving platter; remove the potatoes and most of the carrots and arrange them around the roast. Tent with foil and allow to rest for 20 to 30 minutes.
Strain the juices remaining in the pan, pushing against the vegetables to release the juices from them; discard the vegetables. Skim the fat from the strained juices. Set the roasting pan on the stovetop over medium heat.
Add the wine to deglaze the pan, using a spatula to scrape any browned bits from the bottom of the pan. Add enough beef broth to the strained pan juices to bring it to 2 cups. Bring to a simmer and then whisk in the butter, 1 teaspoon at a time. Taste for seasoning and add salt and pepper, if needed. Serve the resulting au jus with the roast.