This flavorful piece of meat is perfect for holiday dinner parties! Seared and seasoned then cooked to a perfect medium rare with a red wine demi glace over the top
Preheat the oven to 450°F and mix the salt and pepper together in a small bowl
Let the rib roast sit out for 30 minutes to take the chill off then rub it with 1 tablespoon of olive oil and the salt and pepper mix
Place the rib roast on your sheet tray or roasting pan, bone down, and roast for 25 minutes
In a small bowl mix the Dijon, minced garlic, fresh thyme, fresh rosemary and Worcestershire sauce
Remove the rib roast from the oven and turn the temp down to 350°F. Rub the Dijon mix all over the rib roast being careful not to burn yourself then place it back in the oven for an additional 1 hour 30 minutes - 1 hour 45 minutes (times will differ if you get something other than a 4 bone rib roast)
Check the temperature of the rib roast after 1 hour and 30 minutes and remove it from the oven when the middle of the rib roast reads 120°F
Loosely tent the rib roast with aluminum foil and allow to rest for 20-30 minutes before slicing
Making the Red Wine Demi Glace
In a medium sauce pot over medium - low heat melt ½ cup butter then add the minced onion. Let cook, stirring around for 1-2 minutes
Add a pinch of salt and the minced garlic. Stir for 30 seconds until garlic is fragrant
Add the flour and cook over low heat or just above for 3 minutes, stirring almost constantly
Slowly pour in the red wine while whisking continuously. Pour in the beef and chicken stock, still whisking
Continue whisking to prevent lumps until the mixture comes to a simmer. Let the red wine demi simmer until it reduces by about ⅓. Don't skip this part, it makes a huge difference in taste
Turn the heat off, taste and add salt or pepper if you'd like
Serving the Standing Rib Roast
Slice pieces about ¼-½ inch thick and top with red wine demi. Enjoy!
Notes
Take the rib roast out when a digital meat thermometer reads 120°F in the very center of the roast. The temperature will rise as you let it rest for the next 15-20 minutes and you'll have a beautiful medium rare rib roast.
**tt means "to taste" - meaning add the amount you like until you're satisfied with the taste. Likely just a pinch of each into the red wine demi
To make this recipe gluten free you can omit the flour in the sauce and thicken it with corn starch. Once you add the red wine to the onion and garlic mix then let it reduce by about ⅓. Then add the chicken and beef stock and let that reduce by ⅓ again. Mix 2tbsp cornstarch with cold water and slowly drizzle it into the sauce while constantly whisking. Sauce must be boiling when you add the cornstarch for it to reach full thickening capability.