Standing Rib Roast with Cognac Sauce
Prep Time:
5 minutes
Cook Time:
160 minutes
Servings:
10
Tender and succulent, a standing beef rib roast makes an impressive entrée for a holiday gathering. Our Horseradish Mashed Potatoes are the perfect accompaniment.
Ingredients:
- 5-rib standing beef rib roast, about 10 lb.
- Salt and freshly ground pepper, to taste
- 3/4 cup finely diced shallots
- 1/2 cup cognac or brandy
- 1 cup beef stock
- 2 Tbs. veal demi-glace
- 2 Tbs. unsalted butter
Directions:
Tie kitchen string around the roast in between each bone. Generously season the roast on all sides with salt and pepper. Cover with plastic wrap and refrigerate for 4 to 12 hours.
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. Roast for 20 minutes, then reduce the oven temperature to 350°F. Continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125°F for very rare to rare, about 2 hours more, or until done to your liking. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10 to 15 minutes.
Pour off all but 1 Tbs. of the fat from the pan and set the pan over medium heat. Add the shallots and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the cognac and cook, stirring to scrape up the browned bits. Stir in the stock and demi-glace. Simmer until the liquid is reduced by one-third, about 5 minutes. Whisk in the butter and season with salt and pepper. Strain the sauce into a sauceboat.
Carve the roast and arrange on a warmed platter. Serve immediately and pass the sauce alongside. Serves 10 to 12.
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. Roast for 20 minutes, then reduce the oven temperature to 350°F. Continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125°F for very rare to rare, about 2 hours more, or until done to your liking. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10 to 15 minutes.
Pour off all but 1 Tbs. of the fat from the pan and set the pan over medium heat. Add the shallots and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the cognac and cook, stirring to scrape up the browned bits. Stir in the stock and demi-glace. Simmer until the liquid is reduced by one-third, about 5 minutes. Whisk in the butter and season with salt and pepper. Strain the sauce into a sauceboat.
Carve the roast and arrange on a warmed platter. Serve immediately and pass the sauce alongside. Serves 10 to 12.
Williams-Sonoma Kitchen.