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
Ingredients
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
Preparation
Preheat oven to 350°F.
- Pat dry roast. Season with salt and pepper.
- 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.
- 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.
- 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).
- Add balsamic and stir to coat vegetables. Add wine and simmer until wine has reduced by two-thirds.
- Strain out vegetables and discard. Add wine back to the pan with broth and reduce by half . Adjust seasoning with salt and pepper.
- 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.
