Standing Rib Roast with Cognac Sauce
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.