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Rib Roast

The Ultimate Rib Roast

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
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Servings

6 Servings

Ingredients

  • 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
  • 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

Instructions

  • 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.
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