Standing Rib Roast
This recipe features a classic pan sauce. After removing the roast from the pan, pour in wine and stock and stir with a wooden spoon to dislodge the tasty browned bits that cling to the pan bottom; this technique is known as deglazing. As the sauce simmers, it reduces and concentrates in flavor. Beef demi-glace is added at the last minute to enrich the sauce.
- 4-rib standing beef rib roast, 6 to 6 1⁄2 lb., tied
with kitchen string
- Salt and freshly ground pepper, to taste
- 1⁄4 cup chopped fresh thyme
- 1 cup dry red wine
- 1 cup beef stock
- 1 Tbs. beef demi-glace
Position a rack in the lower third of an oven and preheat to 450°F.
Generously season the roast with salt, pepper and thyme. Place the roast, fat side up, on a rack in a large roasting pan and roast for 20 minutes. Reduce the heat to 350°F and continue roasting until an instant-read thermometer inserted into the center of the roast, away from the bone, registers 125° to 130°F for very rare to medium-rare, about 1 1⁄2 hours more. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving.
Skim the fat from the pan drippings and set the pan over medium heat. Add the wine and stock and cook, stirring to scrape up any browned bits from the pan bottom, until the liquid is reduced by half, about 8 minutes. Stir in the demi-glace, season the sauce with salt and pepper, and transfer to a sauceboat. Carve the roast and pass the sauce alongside.