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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.

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Ingredients

FOR THE ROAST, COMBINE:

FOR THE SAUCE, HEAT:

MELT:

WHISK IN:

Instructions

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.

Add deglazed bits and tomato paste; cook until thick, 4–5 minutes.

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.

The rib-eye muscle looks like a steak that’s surrounded by a layer of fat. Cut straight down to the bones at the edge of this muscle.

The rib-eye muscle looks like a steak that’s surrounded by a layer of fat. Cut straight down to the bones at the edge of this muscle.

 Since the bones are curved, you’ll need to further remove meat and fat from them once the majority of the meat is removed.

Since the bones are curved, you’ll need to further remove meat and fat from them once the majority of the meat is removed.

The first layer of fat is attached to the roast by a thin gauzy layer. Use the knife tip to cut through it and easily peel off the fat layer.

The first layer of fat is attached to the roast by a thin gauzy layer. Use the knife tip to cut through it and easily peel off the fat layer.

Use your knife tip to get under the membrane on the bones. If you can, grab the membrane with the blade edge and pull to remove.

Use your knife tip to get under the membrane on the bones. If you can, grab the membrane with the blade edge and pull to remove.

Nutritional Facts

Tags: Christmas, Lunch, Dinner, Low Carb, New Year'S Eve

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