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Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation.

Standing Rib Roast with Bordelaise Sauce Standing Rib Roast with Bordelaise Sauce
Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation.
Yield: serves 8

Ingredients

  • 12 cloves garlic, peeled
  • 1 (4-rib) roast (about 8 lbs.)
  • Salt and freshly ground black pepper
  • 1 bottle red wine
  • 4 carrots, peeled, trimmed, and chopped
  • 4 ribs celery, chopped
  • 2 sweet onions, peeled and chopped
  • 5 bay leaves
  • 1 bunch fresh thyme
  • 2 tbsp. demi-glace
  • 4 shallots, peeled and finely chopped
  • 14 cup minced fresh parsley
  • 4 tbsp. butter

Instructions

  1. Preheat oven to 425°. Mince 8 cloves of the garlic. Rub roast with all but 1 tbsp. of the minced garlic and season with salt and pepper. Roast beef, bone side down, in a roasting pan until well browned, 30-40 minutes. Reduce oven temperature to 325° and roast for 45 minutes. Meanwhile, boil wine in a pot until reduced to 3⁄4 cup.
  2. Remove roast from pan and pour off drippings. Return roast to pan and scatter carrots, celery, onions, remaining garlic cloves, 3 of the bay leaves, and all but 3 sprigs of the thyme around roast. Roast beef until internal temperature of meat registers 120° for rare, about 30 minutes more. Transfer roast to a carving platter, discard twine, loosely cover with foil, and let rest.
  3. Transfer vegetables in pan and drippings to another saucepan. Skim off fat, setting 1 tbsp. aside. Add 3 cups water to roasting pan and bring to a boil on top of stove over medium heat, scraping browned bits stuck to bottom of pan with a wooden spoon. Transfer pan juices to saucepan and add reduced wine, demi-glace, 1⁄4 of the shallots, and reserved thyme and bay leaves. Simmer over medium heat for 20 minutes. Strain sauce into a bowl, discarding solids. Return saucepan to medium heat. Add reserved fat and remaining shallots and minced garlic and cook, stirring often, until soft, 3-5 minutes. Add strained sauce to saucepan and bring to a simmer. Remove from heat, then whisk in parsley and butter. Adjust seasonings. Carve roast and serve with sauce on the side.
httpswww.saveur.comsitessaveur.comfilesimport2007images2007-12107-rib-roast-carving_1.jpg
Here are 5 steps for carving a juicy prime rib. André Baranowski
httpswww.saveur.comsitessaveur.comfilesimport2007images2007-12107-rib-roast-carving_2.jpg
Step 1
Using a carving knife, cut a thin slice off one side of the rib roast to create an even base. André Baranowski
httpswww.saveur.comsitessaveur.comfilesimport2007images2007-12107-rib-roast-carving_4.jpg
Step 2
Place the roast on a large carving platter, cut side down, with the bones to your left. André Baranowski
httpswww.saveur.comsitessaveur.comfilesimport2007images2007-12107-rib-roast-carving_6.jpg
Step 3
Steady the roast by pressing the carving fork firmly against the topmost bone. Using smooth, even strokes, make a horizontal cut toward the bone to make a thick slice. André Baranowski
httpswww.saveur.comsitessaveur.comfilesimport2007images2007-12107-rib-roast-carving_7.jpg
Step 4
Steady the roast by pressing the carving fork firmly against the topmost bone. Using smooth, even strokes, make a horizontal cut toward the bone to make a thick slice. André Baranowski
httpswww.saveur.comsitessaveur.comfilesimport2007images2007-12107-rib-roast-carving_12.jpg
Step 5
Using the knife and carving fork, transfer the slice to a warmed serving platter. Repeat preceding steps until you’ve worked your way to the bottom of the roast. André Baranowski

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