Standing Rib Roast

Rib Roast and au Jus

Rib Roast and au Jus

Standing Rib Roast

 This is our standard Thanksgiving roast.  I cook a larger one for the holiday but my oldest son has been home for a week from college so we treated ourselves to a holiday meal this week.  I have been told that you can allow one rib per two people.  We are big eaters so I tend to allow a little more than that.  Although this roast takes a lot of time, it is actually very easy to prepare.  There were four of us eating so I went with a three rib roast.

 

Ingredients List:

1 – 3 rib standing roast

Olive oil

Kosher salt

Coarse Ground black pepper

Garlic powder

1 qt. chicken stock

2 cups or more red wine

 

Cooking instructions:

Preheat your oven to 425 degrees.  Drizzle olive oil all over the roast and really rub it in good.  Coat the roast with salt, pepper, and garlic powder.  Don’t be shy with the seasonings.  Really coat it good and kind of pack the seasonings into the roast with your hands. Place the roast in a roasting pan with a rack.  Pour about 1/2 of the chicken stock along with 1 cup of the red into the bottom of the pan.  When the oven is ready, place the roast in the oven and cook it for 20 minutes.  You will need to check it a couple of times during the 20 minutes to make sure the liquid has not evaporated from the bottom of the pan.  After the 20 minutes, reduce the oven temperature to 324 degrees.  If you want it rare (that’s how we like it),  cook it for 12 – 13 minutes per pound.  For a more medium roast, 15 – 18 minutes per pound.  And I can’t even talk about well done.  Again, check it several times during the cooking process.  Add more chicken stock and wine as necessary.  Make sure you keep plenty of liquid in the pan.  this is going to be your au jus that you serve with the roast.  Transfer the roast to a serving platter and let it rest for 5 minutes before carving.   Pour the au jus into a bowl with a serving spoon or gravy boat. Give each person a separate small bowl for their own au jus.  Carve it up and enjoy!

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