Standing Rib Roast with Bordelaise Sauce
The roast is cooked standing upright, resting on its rack of ribs. This allows the top layer of fat to melt and baste the meat, which emerges tender and juicy.
- 1 standing beef rib roast, 6 to 6 1⁄2 lb.
- 2 Tbs. chopped fresh rosemary
- 2 Tbs. chopped fresh thyme
- Salt and freshly ground pepper, to taste
- 1 jar Bordelaise Finishing Sauce
Place the roast, fat side up, on a rack in a large roasting pan. Sprinkle the roast with the rosemary and thyme, and season with salt and pepper. Roast for 20 minutes, then reduce the heat to 350°F and roast until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125° to 130°F for very rare to medium-rare, about 1 hour and 10 minutes more.
Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10 to 15 minutes before carving.
Pour off the fat from the pan and place over medium heat. Pour in the finishing sauce and cook, stirring to scrape up the browned bits, until the sauce is barely simmering, 2 to 3 minutes. Transfer the sauce to a sauceboat. Carve the roast and arrange on a warmed platter. Pass the sauce alongside.