Standing Rib Roast with Bordelaise Sauce
Prep Time:
5 minutes
Cook Time:
100 minutes
Servings:
6
Serves 6 to 8.
A standing beef rib roast is sometimes called "prime rib." Prime, however, refers to the grading of the meat and not the specific cut. The USDA grades beef as prime, choice or select depending on its tenderness, flavor and juiciness. Prime beef is generally reserved for restaurants and is available to consumers only in premium butcher shops. You can prepare this recipe using any good-quality standing rib roast.
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.
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.
Ingredients:
- 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
Directions:
Position a rack in the lower third of an oven and preheat to 450°F.
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.
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.
Serves 6 to 8.
Williams-Sonoma Kitchen.
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