| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 2 hr 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 2 hr 25 min |
| Yield: | 8 servings |
Ingredients
- 2 heads roasted garlic
- 3 1/2 teaspoons salt
- 1 1/2 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 1 standing rib roast of beef (about 6 1/2 pounds), fat trimmed in 1 strip and reserved
- 1 1/2 cups red wine, plus 1 more cup if making au jus, optional
- 1/2 cup beef stock, plus 2 more cups if making au jus, optional
Instructions
- Preheat the oven to 450 degrees F.
- Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.
- Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.
- If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1077 |
| Total Fat | 86 g |
| Saturated Fat | 35 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 52 g |
| Cholesterol | 217 mg |
| Sodium | 1234 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1077 |
| Total Fat | 86 g |
| Saturated Fat | 35 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 52 g |
| Cholesterol | 217 mg |
| Sodium | 1234 mg |
Reviews
Yes. It was perfectly correct.
I have made this every year for quite a while. Absolutely love it and we double the garlic because we love a crusty outside. I find that at 140 its good for me not bloody but pink.
This is the best recipe I have ever tasted. My family fell in love with the flavor of this roast !
This is the best rib roast recipe for me. Recipe is easy and comes out very delicious!
Delicious. Love the seasonings. I didn’t add the broth but did use the wine and used the drippings to add to the gravy. I also used a thermometer and found that temperature of 140-145 was medium rare.
I’ve beeb doubt this for years. It’s my go to recipe for standing rib roast. Wonderful!
I had a 4.5 lb rib roast. I used a heavy dose of black pepper, along with Creole seasoning on all sides.
After seasoning, I started a charcoal grill and the coals glowed orange. I used chunks of hickory for 1 hour. Once the roast hit the grill I used a 8 inch by 8 inch pan with warm water over the coals. After 1 hour, I added apple wood and stoked the fire. After 1 more hour, I pulled the meat. Then it cooked for about 45 minutes at 350 degrees in my oven. . I pulled it after 45 minutes and checked internal temps with an insta read probe. I got 118 degrees in center. It rested 1 hour. I separated the ribs from the roast and it will be great tomorrow. I cut the ribs sorta meaty for BBQ the next day. Luckily, the rest of the roast is on the rare side of M/R. Once I heat up the rest of it, it should be perfect for Medium Rare (M/R). The lesson is undercook beef if you need to use it the next day. 5 stars.
This is our Christmas dinner go to! Everyone loves it!
Awesome! Great crowd pleaser! Perfect every time
Been making this recipe for several years. The best I’ve had!