Herb Crusted Standing Rib Roast (with Horseradish-Red Wine Gravy

• Produce

  • 1 Bay leaf
  • 7 Cloves Garlic
  • 2 tbsp Italian parsley
  • 3 tbsp Rosemary, leaves
  • 2 Rosemary, Fresh sprigs
  • 3 Shallots, large
  • 1 tbsp Thyme, leaves
  • 1/2 tsp Thyme, dried

• Condiments

  • 4 cups Demi-glace
  • 1 tbsp Dijon mustard
  • 2 tsp Horseradish, prepared

• Baking & Spices

  • 1 Black pepper and salt, Fresh Cracked
  • 1 1/2 tbsp Kosher salt
  • 1 tbsp Pepper, freshly ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Heavy whipping cream

• Beer, Wine & Liquor

  • 1 (750 ml Bottle Red wine, dry

• Tools & Equipment

  • 1 Kitchen twine

• Other

  • 1 (3 bone standing beef rib roast (about 6-8 pounds
  • Roasting Rack and Pan
  • Thermometer

Found on nospoonnecessary.com

Description

Ingredients

• For The Rib Roast:
• 2 TBS Olive Oil
• 2 TBS Italian Parsley – finely chopped
• 1 TBS Thyme Leaves – finely chopped
• 3 TBS Rosemary Leaves – finely chopped
• 5 Cloves of Garlic – minced
• 1 ½ TBS Kosher Salt
• 1 TBS Freshly Ground Pepper
• 1 (3 Bone) Standing Beef Rib Roast (about 6-8 Pounds)
• For The Gravy: (yield 4 ½ Cups)
• 1 TBS Butter
• 3 Large Shallots (about ½ cup) – finely chopped
• ½ tsp Dried Thyme
• 2 Cloves of Garlic – minced
• 1 (750 ml) Bottle Dry Red Wine
• 2 Fresh Rosemary Sprigs
• 1 Bay Leaf
• 4 Cups Demi-Glace
• ½ Cup Heavy Whipping Cream
• 1 TBS Dijon Mustard
• 2 tsp Prepared Horseradish
• Fresh Cracked Black Pepper and Salt, to taste
• You Will Also Need:
• Kitchen Twine
• Roasting Rack and Pan
• Thermometer

Directions

• ONE DAY IN ADVANCE
• For The Rib Roast:
• For the Rub: Mix all of the rub ingredients together in a small bowl until well combined.
• Generously apply the rub onto the meat and all over the roast. Place roast, fat cap up, on a wire rack insert on a sheet pan. Place in the refrigerator, UNCOVERED, overnight.
• THE DAY OF COOKING:
• To Roast:
• Remove the roast from the refrigerator and place, with the fat cap still facing up, on a rack insert in a roasting pan. Allow to sit at room temperature for 1 hour before roasting.
• Arrange oven rack to the lowest possible position and preheat to 200 degrees F.
• Roast in the oven for about 3-4 hours, or until desired temperature is achieved. 125 degrees F for medium rare, 135 degrees F for medium, 145 degrees F for medium well.
• Reserve the juices in the roasting pan (if any) and transfer the roast to a clean cutting board, or work surface, and tent loosely with foil. Allow the roast to rest for at least 20 minutes, up to 45 minutes.
• Meanwhile, Make the Sauce:
• Melt butter in a large saucepan over medium heat. Add the shallots and saute until translucent, about 3-4 minutes. Add the dried thyme and garlic. Cook until fragrant, about 30 seconds. Add the bottle of red wine, the rosemary sprigs and bay leaf. Increase heat to medium high and bring to a boil. Cook until mixture is reduced to 1 cup, about 15-18 minutes.
• Add Demi Glace and continue to boil until reduced to 3 cups, about 25-30 minutes. Set aside. Until Roast is cooked and resting.
• Place the roasting pan, with juices, across two burners over medium heat. Add the set aside gravy mixture and bring to a boil. Cook for 2 minutes, while scraping up the brown bits stuck to the bottom of the roasting pan.
• Remove roasting pan from heat and transfer to a fine mesh strainer set over a saucepan (same pot you used before). Place sauce pan over medium high heat and bring to a boil. . Cook until reduced and thickened, about 7 minutes. Taste and adjust for seasoning.
• Meanwhile, whisk the heavy cream, mustard, and horseradish in a small bowl.
• Off heat, add cream mixture to the saucepan and whisk to combine.
• To Serve:
• Move the oven rack to the middle position and increase the oven temperature to the highest possible setting (mine was 550 degrees F).
• Remove the foil from the roast and return the standing rib roast to the rack insert in roasting pan.
• Roast until exterior is crisped and browned, about 10 minutes. Remove from oven.
• Transfer to a clean cutting board to carve into ½’’ thick slices. Arrange slices of roast elegantly on the serving platter with the gravy on the side. (the roast does NOT need to rest again before carving)
• Optional before carving: Place Rib Roast, whole, Ribs facing upwards on a serving table for presentation at table.