This Christmas-dinner extravagance elicits oohs and aahs from everyone when it comes to the table. A simple rosemary, salt, pepper, and oil paste is rubbed on the meat, which is roasted at high temperature
to seal in the juices and then finished on lower heat. The drippings and roasting pan are saved to make the gravy and popovers. The meaty ribs are wonderful the next day. Serve with a luxuriant Bordeaux blend to stand up to the meat’s elegance.
- Yield: 8 Servings
- 1 standing beef rib roast, 7 to 8 lb/3.2 to 3.6 kg
- 2 tbsp finely chopped fresh rosemary
- 1 tbsp freshly cracked pepper
- 1½ tbsp kosher salt
- 1 tbsp extra-virgin olive oil
- Reserved roasting pan/tray, fat, and drippings from the roast
- 1 cup/240 ml Cabernet Sauvignon or Merlot, or a Bordeaux blend
- 2 cups/480 ml good-quality beef stock
- 4 tbsp/55 g unsalted butter
- 1½ cups/215 g chopped onions
- ¼ cup/30 g Wondra flour
- Salt and freshly ground pepper
- Herbed Popovers
- Remove the roast from the refrigerator 1 hour before cooking to allow it to come to room temperature.
- Preheat the oven to 450°F/230°C/gas 8. In a small bowl, combine the rosemary, pepper, salt, and oil to make a paste. Rub the paste all over the roast, including the rib side, then place the roast, bone side down, on a rack in a roasting pan/tray.
- Roast the meat for 45 minutes. Reduce the oven temperature to 375°F/190°C/gas 5 and roast for another 45 minutes, or until an instant-read thermometer inserted in the center of the meat registers 125°F/52°C for medium-rare. The meat will continue cooking as it rests.
- Transfer the roast to a carving board. Tent with aluminum foil and let rest for 20 minutes before carving. Reserve the roasting pan/tray to make the gravy. Pour the drippings through a fine-mesh sieve into a 4-cup/960-ml glass measure, then skim off the fat and reserve the fat and drippings. For the Gravy
- Place the roasting pan/tray over two burners on the stove top on medium heat. Add the wine and stock; stir to scrape up the browned bits from the bottom of the pan. Pour the liquid through a fine-mesh sieve into the defatted drippings.
- In a large sauté pan, melt the butter with ¼ cup/60 ml of the reserved fat. Reduce the heat to medium-low, add the onions, and sauté for 15 minutes, or until lightly browned.
- Sprinkle the flour into the pan with the onions. Cook, whisking constantly, for 3 minutes. Add the drippings mixture and cook, whisking constantly, for 5 minutes, or until thickened. Season with salt and pepper.