A big rib roast is one of the quintessential Sunday dinners. Whether you roast yours with lots of veggies and rosemary, or salt it and serve with figs, a great roast recipe is definitely needed in your repertoire. To check out a simple one that will have your friends and family in awe, read more

Standing Rib Roast
From Williams-Sonoma

4-rib standing beef rib roast, 6 to 6 1/2 lb., tied with kitchen string
Salt and freshly ground pepper, to taste
1/4 cup chopped fresh thyme
1 cup dry red wine
1 cup beef stock
1 Tbs. beef demi-glace

1. Let the roast stand at room temperature for 1 to 1 1⁄2 hours.
2. Position a rack in the lower third of an oven and preheat to 450°F.
3. Generously season the roast with salt, pepper and thyme. Place the roast, fat side up, on a rack in a large roasting pan and roast for 20 minutes. Reduce the heat to 350°F and continue roasting until an instant-read thermometer inserted into the center of the roast, away from the bone, registers 125° to 130°F for very rare to medium-rare, about 1 1⁄2 hours more. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving.
4. Skim the fat from the pan drippings and set the pan over medium heat. Add the wine and stock and cook, stirring to scrape up any browned bits from the pan bottom, until the liquid is reduced by half, about 8 minutes. Stir in the demi-glace, season the sauce with salt and pepper, and transfer to a sauceboat. Carve the roast and pass the sauce alongside. Serves 8 to 10.

Print recipe with images | without images