To some people, nothing says comfort food better than a delicious roast. The tender, juicy slice of meat melts in your mouth and warms your heart. If you’re one of these people, then I have the perfect recipe for you!
While extremely labor light and easy to prepare, a standing rib roast is an extremely expensive cut of beef. This recipe isn’t something most people can afford to make on a regular basis. But for very, very special occasions, this is a recipe that won’t disappoint. Serve with roasted carrots (you can add them right to the roast pan, when it has about an hour left in the oven), whipped potatoes, and your best red wine. I recommend an Argentine Malbec, which will do well in the sauce and perfectly complement the roast.
Standing Rib Roast
8.5 lb standing rib roast (weight with bones), top fat trimmed
1 ½ sticks butter, softened
2 tablespoons freshly cracked pepper
4 large garlic cloves, minced (I used a whole head of garlic [about 8 cloves] but we're garlic freaks)
½ teaspoon salt
2 ¼ cup beef broth
½ cup dry red wine
Have the butcher remove the bone leaving roast in one piece. Tie the meat back to the bone and serve with or without the bones.
Put roast fat side up in roasting pan. Brush exposed ends with vegetable oil, sprinkle all over with salt. Mix 8 tablespoons butter, 2 tablespoons pepper, garlic, and salt in small bowl. Reserve 2 tablespoons pepper butter for sauce. Spread remaining butter on fat side of roast (can do 1 day ahead of time).
Roast the roast at 350° in the bottom third of the oven 2 hours 45 minutes. Transfer to platter and tent loosely with foil. Let rest 30 minutes.
Strain pan juices into measuring cup and skim off fat. Return to pan. Sit over 2 burners. Add broth and wine and boil until reduced to 1 ¼ cup, about 6 minutes. Whisk in pepper butter. Slice roast and serve with sauce.