Author Notes: A standing rib roast is both a stunning presentation piece and stunningly easy to make. All one needs is a hot oven and solid roasting pan. I think it’s an ideal recipe to showcase a great piece of meat and indeed I encourage you to buy the best beef you can find and afford. The quality of the meat will make or break the success of this dish (well that and not overcooking it).
Serves 8
- Salt & fresh ground pepper
- 1standing rib roast about 8 pounds (I usually figure about one rib’s worth for every two people)
- 2tablespoons olive oil
- 1 1/2cups red wine
- 2tablespoons good, fruity smooth jam or jelly like a plum jam or wine jelly
- 2tablespoons butter
- Preheat oven to 450° F.
- Rub the salt and pepper all over the roast, massaging into the flesh and the fat. Rub the olive oil on over that. Place on a roasting rack bone side facing down in a pan and roast on high heat for about 20 minutes.
- Turn the oven temperature down to 300° F and roast for 15 minutes a pound for medium rare, about 2 hours. Remove from the oven when done. Remove the rack from the pan and leave the roast to rest in a warm, draft-free place.
- Pour the drippings out of the roasting pan into a container and place in the freezer to chill rapidly. Place the roasting pan directly down on the burner and turn the burner on to medium heat. Add the red wine to the pan and using a whisk or wooden spoon scrape up the burnt bits in the bottom of the pan. Let the wine reduce by half, then add the degreased cooking juices (skim off the fat that's risen to the surface) from the freezer. Continue whisking and stirring and allow to reduce by half again.
- Add the jam or jelly and cook to dissolve. Make sure the sauce is reduced to a point where it’s a little bit thick and sticky. Whisk in the butter, pour into a sauce boat, and reserve it warm while carving the roast.
- Carve the roast and arrange on a serving platter. Spoon a little sauce over it and then serve with more sauce on the side.
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