Ingredients
ROAST
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5-pound standing rib roast
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Salt and pepper
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6 garlic cloves, smashed and peeled
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2 tablespoons (30 ml) parsley leaves
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2 tablespoons (30 ml) fresh thyme leaves
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2 tablespoons (30 ml) fresh rosemary leaves
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1/2 cup (120 ml) Dijon mustard
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ΒΌ cup (60 ml) olive oil
SAUCE
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2 cups (470 ml) red wine
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4 cups (950 ml) prepared brown beef stock
SPECIAL EQUIPMENT
Directions
ROAST
- Let the roast sit at room temperature for one hour.
- Preheat your oven to 275 F (135 C).
- In a food processor, pulse the garlic, parsley, thyme, rosemary, mustard, and olive oil to make paste.
- Slice the roast along the bones and set rib bones off to the side.
- Season the rib bones with salt and pepper.
- Rub the paste on the cut side of the ribs as well as the bottom cut side of the roast.
- Return the roast to the seasoned rib rack.
- Use butcher twine to tie the roast to the rib rack.
- Rub the paste all over the roast.
- Season the roast generously with salt and pepper.
- Place the tied roast into a roasting pan.
- Bake for two hours for an internal temp of 130 F (55 C).
- Remove from oven, rest 20 minutes.
SAUCE
- Pour off any excess oil and fat from the roasting pan.
- Place the roasting pan over medium heat on a stove top.
- Pour red wine into the pan and reduce, scraping up any bits from the bottom of the pan.
- Transfer the mixture to a medium saucepan, add beef stock.
- Reduce over high heat until the sauce coats the back of a spoon. Strain.
TO SERVE
- Slice the rested beef, serve hot with the red wine-beef broth reduction.
