Is there anything more impressive and satisfying than a perfectly cooked standing rib roast? This majestic cut of beef, bursting with flavor and incredibly tender, is the star of countless celebratory meals. But the truth is, achieving that restaurant-quality roast at home is easier than you think! This recipe for standing rib roast with a rich, homemade au jus will elevate your Sunday dinner to new heights, proving that delicious food doesn't have to be complicated. Get ready to impress your family and friends with this simple yet elegant dish.
Ingredients:
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For the Roast:
- 4-bone standing rib roast (about 4-5 lbs)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
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For the Au Jus:
- 2 cups beef broth
- 1/2 cup red wine (optional, but adds depth of flavor)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon Worcestershire sauce
Instructions:
Preparing the Roast:
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Preheat your oven to 325°F (160°C). This is crucial for even cooking. A meat thermometer is your best friend here!
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Pat the roast dry: Use paper towels to thoroughly dry the surface of the roast. This helps achieve a nice sear.
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Season generously: Rub the olive oil all over the roast. Then, generously season with salt and pepper. Tuck the rosemary and thyme sprigs under the fat cap.
Roasting the Beef:
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Sear the roast (optional but recommended): For extra flavor and a beautiful crust, sear the roast in a large oven-safe skillet over medium-high heat for 2-3 minutes per side. This step isn't strictly necessary, but it makes a big difference!
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Roast: Transfer the skillet (or the roast on a roasting rack in a roasting pan) to the preheated oven. Roast for approximately 2-2.5 hours, or until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare, or your desired doneness.
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Rest: Once cooked, remove the roast from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Making the Au Jus:
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Deglaze the pan: While the roast is resting, pour off any excess fat from the roasting pan. Place the pan over medium heat. Add 1/2 cup of red wine (if using) to the pan and scrape up any browned bits from the bottom.
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Simmer: Add the beef broth to the pan, bring to a simmer, and cook for about 5 minutes, allowing the flavors to meld.
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Thicken: In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually whisk this mixture into the simmering broth. Continue to simmer for another 2-3 minutes, or until the sauce has thickened to your desired consistency.
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Season: Stir in the Worcestershire sauce and season with salt and pepper to taste.
Serving:
Carve the roast against the grain into thin slices. Serve immediately with the delicious homemade au jus. Pair with your favorite roasted vegetables, mashed potatoes, or Yorkshire puddings for a truly memorable meal.
Cooking Tips and Variations:
- For a crispier fat cap: Score the fat cap in a diamond pattern before seasoning.
- Add more herbs: Experiment with other herbs like garlic, sage, or oregano.
- Make it a complete meal: Roast potatoes and carrots in the same pan with the roast for an easier cleanup.
- Adjust cooking time: Cooking time will vary depending on the size of the roast and your desired level of doneness. Always use a meat thermometer for accurate results.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500 (depending on serving size and additions)
- Protein: High
- Fat: Moderate
This standing rib roast with au jus is perfect for special occasions or a simple yet impressive weeknight dinner. The recipe is straightforward, the results are spectacular, and the leftovers are amazing! Enjoy!