Ingredients with Measurements:
- 1 (6-8 lb) standing rib roast
- 2 cups red wine
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 450°F.
2. In a small saucepan, combine red wine, beef broth, balsamic vinegar, honey, garlic, and rosemary. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the mixture has reduced by half.
3. Rub the olive oil all over the rib roast, then season with salt and pepper.
4. Place the rib roast in a roasting pan and roast for 15 minutes.
5. Reduce the oven temperature to 325°F and continue roasting for 1 1/2 to 2 hours, or until the internal temperature reaches 130°F for medium-rare.
6. Brush the red wine glaze over the rib roast during the last 30 minutes of cooking.
7. Remove the rib roast from the oven and let it rest for 15-20 minutes before carving.
Time:
Preparation time: 20 minutes
Cooking time: 2-2 1/2 hours
Temperature:
Preheat oven to 450°F, then reduce to 325°F for cooking.
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 6g
Protein: 35g
Substitutions for ingredients:
- Red wine: cranberry juice, pomegranate juice, or grape juice
- Beef broth: vegetable broth or chicken broth
- Balsamic vinegar: red wine vinegar or apple cider vinegar
- Honey: maple syrup or agave nectar
- Rosemary: thyme or sage
Variations:
- Add sliced onions and carrots to the roasting pan for extra flavor.
- Use a dry rub of your favorite herbs and spices instead of just salt and pepper.
- Substitute the red wine glaze with a horseradish cream sauce.
Tips and tricks:
- Let the rib roast come to room temperature before cooking for even cooking.
- Use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare.
- Let the rib roast rest before carving to allow the juices to redistribute.
Storage instructions:
Store leftover rib roast in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover rib roast in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the rib roast on a platter with roasted vegetables and a side of the red wine glaze.
Garnishes:
Garnish with fresh rosemary sprigs and a sprinkle of sea salt.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Roasted potatoes, green beans, or Brussels sprouts.
Troubleshooting advice:
- If the rib roast is cooking too quickly, reduce the oven temperature or cover with foil.
- If the red wine glaze is too thick, add a splash of beef broth to thin it out.
Food safety advice:
- Always use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare.
- Store leftover rib roast in the refrigerator for up to 3 days.
Food history:
Standing rib roast is a classic holiday dish that dates back to medieval times.
Flavor profiles:
The red wine glaze adds a sweet and tangy flavor to the savory rib roast.
Serving suggestions:
Serve the rib roast with a side of the red wine glaze for dipping.
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