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Home / Food and Wine Pairings / Standing rib roast

Standing rib roast

Chef, Lenny Redé
Wine Pairings:   Cabernet Sauvignon

, 

Pair a Washington state red wine with a standing rib roast for an unforgettable meal

Savvy match: When pairing wine with your standing rib roast or any prime rib, the buttery, fatty flavors of the meat will tame the high tannin in a powerhouse like a Bordeaux-styled Cabernet Sauvignon-based red wine. You could go with a Bordeaux or a Napa Cabernet; there are many great choices; however, I am an unabashed fan of Washington red wine. Walla Walla, Red Mountain, Yakima Valley — so many wines you could enjoy. A dish like this is the best time to pull out that special bottle.

Ingredients

  • 2 teaspoons granulated garlic
  • 3 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 tablespoon olive oil
  • 1 standing rib roast of beef (about 6 pounds)
  • 1 shallot, minced
  • 1 tablespoon grain mustard
  • 1 1/2 cups red wine, plus 1 more cup for making au jus
  • 1/2 cup beef stock, plus 2 more cups if making au jus

Steps

1.

Preheat oven to 450 degrees F.

2.

Combine garlic, salt, pepper, rosemary, and thyme.

3.

Liberally rub roast with olive oil and seasoning mix.

4.

Place roast bone side down in large roasting pan and place in oven.

5.

Roast for 30 minutes then reduce heat to 275 degrees F.

6.

Roast for 2 -2 ½ hours turning pan occasionally.

7.

When internal temperature reaches 125 – 130 degrees F remove from oven and transfer the roast to a carving board, cover it loosely with foil and let rest for 20 - 30 minutes.

8.

For jus:

Place the roasting pan on the stove burners over medium-high heat.

9.

Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon.

10.

Add shallots and grain mustard.

11.

Add 2 cups beef stock. Continue to cook until the wine is reduced by half, about 5 minutes.

12.

Strain the sauce through a sieve before serving.

13.

Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up.

14.

Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates.

15.

Serve with jus.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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