Lunch / Dinner
Standing Rib Roast with Red Wine Sauce
The holidays are a prime time to pull out all the stops. And this rib roast, as elegant as it is easy to prepare, certainly brings a wow factor to the table and your taste buds.
FOR THE ROAST, COMBINE:
FOR THE SAUCE, HEAT:
Preheat oven to 450° with rack in lower third.
For the roast, combine Dijon, garlic, salt, pepper, coriander, cinnamon, allspice, cumin, and cloves in a bowl. Place roast in a shallow roasting pan, bone side down.
Roast the rib roast 30 minutes, remove from oven, and spread all but 1 Tbsp. Dijon mixture over the top. Reduce temperature to 325°, return roast to oven, and continue roasting until a thermometer inserted into the thickest part, not touching bone, registers 125° for medium-rare, 2–2½ hours. Transfer roast to a carving board, tent with foil, and let rest 30 minutes. Pour drippings into a dish. (Save the bits left in the roasting pan for the red wine sauce.)
For the sauce, heat roasting pan over medium-high until brown bits dry, 1 minute. Deglaze pan with ½ cup wine, scraping up any brown bits; transfer to a separate bowl.
Melt 1 Tbsp. butter in a saucepan over medium heat until foamy. Add shallots; sweat until softened.
Whisk in reserved 1 Tbsp. mustard mixture, remaining 2½ cups wine, and thyme; bring to a boil over high heat and reduce to 1 cup strained sauce (discard solids), about 15 minutes. Return sauce to saucepan over medium heat.
Whisk in demi-glace and sugar; simmer until demi-glace dissolves. Off heat, whisk in remaining 2 Tbsp. butter until emulsified, then season with salt and pepper.
Per serving with 2 Tbsp. Sauce
% Daily Value*
Total Fat 74g 113%
Saturated Fat 31g 155%
Cholesterol 225mg 75%
Sodium 905mg 37%
Carbs 3g 1%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.