Food Fun and Facts Recipe for Herb Seasoned Rib Roast with Red Wine Pan Sauce
Herb-Seasoned Rib Roast with Red Wine Pan Sauce Recipe
Ingredients
1 well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 pounds)
2 tablespoons steak seasoning blend
2 teaspoons dried oregano leaves
2 teaspoons dried thyme leaves
Red Wine Pan Sauce
1/4 cup finely chopped red onion
3/4 cup dry red wine
1 can (13-3/4 to 14-1/2 ounces) beef broth
2 tablespoons butter, softened
2 tablespoons all-purpose flour
Preparation
Heat oven to 350°F. Combine steak seasoning, oregano and thyme; press evenly onto all surfaces of beef roast.
Place roast, fat side up, in shallow roasting pan. Insert
ovenproof meat thermometer so tip is centered in thickest part of beef,
not resting in fat or touching bone. Do not add water or cover. Roast
in 350°F oven 1-3/4 to 2-1/4 hours for medium rare; 2-1/4 to 2-3/4
hours for medium doneness.
Remove roast when meat thermometer registers 135°F for medium
rare; 150°F for medium. Transfer roast to carving board; tent loosely
with aluminum foil. Let stand 15 to 20 minutes. (Temperature will
continue to rise about 10°F to reach 145°F for medium rare; 160°F for
medium.)
Prepare Red Wine Pan Sauce. Skim fat from pan drippings,
reserving 1 tablespoon. Heat reserved 1 tablespoon fat in 3-quart
saucepan over medium heat until hot. Add onion; cook and stir 1 to 2
minutes or until tender. Place roasting pan over medium heat; add wine.
Cook and stir 1 to 2 minutes or until browned bits attached to pan are
dissolved. Add wine mixture and broth to onion in saucepan; bring to a
boil over medium-high heat. Cook 12 to 13 minutes or until reduced by
about 1/3 (about 1-1/3 cups). Reduce heat to low. Combine butter and
flour in small bowl until smooth. Whisk into wine sauce; cook and stir
1 minute or until sauce is thickened.
Carve roast into slices; season with salt, as desired. Serve with wine sauce.
Herb-Seasoned Rib Roast with Red Wine Pan Sauce Recipe
Notes, Tips & Suggestions
To Carve a Beef Rib Roast Place
roast on its large end on cutting board. Insert fork from the side,
below the top rib. Carve across the "face" of the roast toward the rib
bone.
Cutting from BoneCut
along the rib bone with tip of knife to release slice of beef. Slide
knife under beef slice; steady it from above with the fork and lift
slice onto serving plate.
Place
roast on its large end on cutting board. Insert fork from the side,
below the top rib. Carve across the "face" of the roast toward the rib
bone.
Cutting from Bone
Cut
along the rib bone with tip of knife to release slice of beef. Slide
knife under beef slice; steady it from above with the fork and lift
slice onto serving plate.