| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 2 hr 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 2 hr 30 min |
| Yield: | 8 servings |
Ingredients
- 1/2 teaspoon cayenne pepper
- 1/2 bunch rosemary, leaves finely chopped
- 3 cloves garlic, smashed and finely chopped
- Extra-virgin olive oil
- 1 (8 to 8 1/2-pound) bone-in standing rib roast
- Kosher salt
- 1 onion, cut into 1/2-inch dice
- 1 pound baby carrots, tops trimmed
- 3 ribs celery, cut into 1/2-inch dice
- 1 pound cremini mushrooms, stems removed and quartered
- 1 cup red wine
- 2 cups rich chicken stock
- 2 bay leaves
Instructions
- Preheat the oven to 450 degrees F.
- In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
- Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
- Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
- Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.
- Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1426 |
| Total Fat | 119 g |
| Saturated Fat | 46 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 67 g |
| Cholesterol | 277 mg |
| Sodium | 1658 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1426 |
| Total Fat | 119 g |
| Saturated Fat | 46 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 67 g |
| Cholesterol | 277 mg |
| Sodium | 1658 mg |
Reviews
Wish I could post a photo… Anne, this is AWESOME.
Best ever❣️
Best ever❣️
A little bit of guidance for those who are making a very small roast . . .
Because we are just a party of two, we bought a roast that was only 5 pounds, and then cut that in half. I was nervous about cooking time for a 2 1/2 pound roast. I cooked it at 450 for 20 minutes, the lowered to 350 and cooked another 20 minutes until internal temperature was 125. I removed and covered the roast and let it sit for 20 minutes, then served a perfect medium rare roast that so very tender. Hope this helps you. ( I did not do the veggies, so I can’t comment on their doneness, but if those are not done, you can always nuke them a few minutes to complete.)
Because we are just a party of two, we bought a roast that was only 5 pounds, and then cut that in half. I was nervous about cooking time for a 2 1/2 pound roast. I cooked it at 450 for 20 minutes, the lowered to 350 and cooked another 20 minutes until internal temperature was 125. I removed and covered the roast and let it sit for 20 minutes, then served a perfect medium rare roast that so very tender. Hope this helps you. ( I did not do the veggies, so I can’t comment on their doneness, but if those are not done, you can always nuke them a few minutes to complete.)
The rib roast came out delicious however I checked the rib an hour and fifteen minutes into the 350 degrees time and the meat was done and most of the broth had dried up and the veggies were well done.
Mrs, this has been a staple at Christmas for years. We decided this year to have it on New Years Eve. This dinner always needs a celebration Paring it with the rest of the Cab, a Chianti, mashed and scalloped potatoes.
Always come out delicious! I omit the red wine.
Since seeing this on TV it’s been the Xmas go-to entree 7 yrs running. We are always pleased with the outcome. Thx Anne!
Every Christmas. With or without the vegetable base, the meat comes out perfect
Sounds good will try
I make this every Christmas for our family! My husband and I plate it and serve restaurant style! The kids ❤️❤️ it!
I try this recipe and its come out
perfect. Thanks Chef for shearing this.
perfect. Thanks Chef for shearing this.