~standing rib roast~

~standing rib roast~

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Disclaimer~~This is just not for special occasions!  Holiday dinners call for something pretty fanceee schmanceee, and there’s nothing more stunning and delicious than a standing rib roast!  Christmas for us as the kids have grown up, started their own families and have their own lives has morphed from lots of Santa, gifts, getting up at the crack of dawn on Christmas morning to a quiet Christmas Eve with some of our family and friends~~we’re all sitting around the big dining room table where we feast on a veritable spread of blessing eats!

This standing rib roast is absolutely easy to prepare and nothing really to cook~~all you need to do is prep and let it do its magic in the oven.  Serve with au jus, horseradish sauce or whatever you desire!  As you can see, two of my sons were big helper sous chefs in the kitchen!

~standing rib roast~

Preheat oven to 450 then reduce to 350

Serves: 8+

What you need:

5 1/2 to 6 lb standing rib roast

4 tbl coarse sea salt

1 (4 oz) jar of minced garlic paste

2 cups red wine (divided)

3 cups beef broth (divided)

2 tbl chopped fresh thyme

~standing rib roast~

~standing rib roast~

What you do:

Coat all sides of the rib roast with salt.  Rub the garlic paste all over the roast. Place in a roasting pan.  Add 1 cup red wine and 2 cups beef broth.

Cook 20 minutes at 450.  Reduce to 350 and cook another about one hour 30 minutes for rare (about 18 minutes/pound & about 22/pound for medium).

Note:  For more certainty on meat doneness, use a meat thermomter.  Insert in the middle of the roast.

130°F – very rare
140°F – medium rare
150°F – medium
160°F – medium well done
170°F – very well done

When done, remove, cover loosely with foil and let the roast rest about 10-15 minutes.  Deglaze pan with the remaining red wine and beef broth on the stove top over medium high heat.  Cook about 5 minutes, then strain and add the fresh chopped thyme.  Use this au jus gravy when serving.

~standing rib roast~

~standing rib roast~

 

4 Comments

  1. Ally, I’ve always wanted to make one of these. There’s just something about it that says special… tasty… fantastic! (Plus, I love me a good hunk o’ beef with au jus — or horseradish.) Your Boho’d table top is gorgeous (!) and your sons are surely the delight of your heart. Thanks for sharing all of the above!

    • You know, Kimmmeee, this was my first SRR, too, and it was so so so much fun!! I just love to boho a table top too, and those boys of mine are just sweet au jus in my life!! xo

  2. Looks amazing Ally. If it’s not a special occasion, this would certainly transform the most ordinary day!

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