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The Ultimate Rib Roast

Rib Roast

A tender and gorgeous cut of meat that is worthy of a holiday or any celebration. The trick is using a high quality meat, like the one from Grow & Behold Foods

Red wine sauce is the perfect accompaniment to rib roast, steaks, chops, and chicken. Make a double batch and freeze leftovers for up to 2 months. Add the sauce to your slow cooker meat dishes such as boeuf bourguignon (Beef Burgundy). 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


Rib Roast

  • 1 (3-bone) Grow and Behold Foods rib roast, about 5 pounds, thawed and at room temperature
  • Kosher salt
  • Freshly cracked black pepper
  • Extra virgin olive oil

Red Wine Sauce

  • Extra virgin olive oil
  • 2 shallots, coarsely chopped
  • 2 medium carrots, coarsely chopped (optional)
  • 1 whole head garlic, cut in half to expose the cloves
  • 1 roasted red pepper, jarred peppers work here (optional)
  • 2 tablespoons balsamic vinegar
  • 1 bottle dry red wine (cabernet sauvignon, pinot noir, merlot)
  • 3 cups chicken broth
  • Kosher salt
  • Freshly cracked black pepper


Preheat oven to 350°F.

  1. Pat dry roast. Season with salt and pepper.
  2. Heat heavy duty pan over medium-high heat. When the pan is hot, lightly coat the bottom with evoo. Brown roast on all sides until dark brown.
  3. Transfer roast to preheated oven and cook at 350°F for 75 minutes or until a thermometer inserted reads 130°F. (medium rare). Transfer roast to cutting board and loosely cover with foil. Allow to rest for 10 minutes before removing the netting and slicing.
  4. Heat a saucepan, very lightly coated with evoo, over medium heat. Sweat shallots, carrots, garlic, and red pepper until shallots are translucent (about 5 minutes).
  5. Add balsamic and stir to coat vegetables. Add wine and simmer until wine has reduced by two-thirds.
  6. Strain out vegetables and discard. Add wine back to the pan with broth and reduce by half . Adjust seasoning with salt and pepper.
  7. Serve red wine sauce with roast.

Chef’s tip: Add fresh herbs such as thyme and rosemary for an herbaceous flavor. Toast whole black peppercorns in a dry pan until they crack and pop and add to the wine sauce for a steakhouse touch.