Ingredients with Measurements:
- 1 standing rib roast (5-6 pounds)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Special equipment needed:
- Slow cooker
- Meat thermometer
Step-by-step instructions:
1. In a small bowl, mix together the salt, pepper, thyme, and garlic powder.
2. Rub the olive oil all over the standing rib roast, then sprinkle the seasoning mixture all over the roast.
3. Place the roast in the slow cooker and pour in the red wine and beef broth.
4. Cover and cook on low for 6-8 hours, or until the internal temperature of the roast reaches 135°F for medium-rare or 145°F for medium.
5. Once the roast is cooked, remove it from the slow cooker and let it rest for 10-15 minutes before slicing.
6. While the roast is resting, strain the liquid from the slow cooker into a saucepan and bring it to a simmer.
7. In a small bowl, whisk together the cornstarch and cold water until smooth.
8. Slowly pour the cornstarch mixture into the simmering liquid, whisking constantly, until the sauce thickens.
9. Serve the sliced roast with the red wine sauce.
Time:
Preparation time: 10 minutes
Cooking time: 6-8 hours
5. Temperature:
Cook on low for 6-8 hours, or until the internal temperature of the roast reaches 135°F for medium-rare or 145°F for medium.
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 36g
Protein: 45g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 1190mg
Substitutions for ingredients:
- You can use any dry red wine for the sauce.
- You can use chicken or vegetable broth instead of beef broth.
Variations:
- Add chopped vegetables, such as carrots, onions, and celery, to the slow cooker for a complete meal.
- Use different seasonings, such as rosemary or paprika, to flavor the roast.
- Add a splash of balsamic vinegar to the sauce for extra depth of flavor.
Tips and tricks:
- Make sure to let the roast rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the roast is cooked to your desired level of doneness.
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
Storage instructions:
Store leftover roast and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the roast in the microwave or oven until warmed through. Reheat the sauce on the stovetop over low heat, whisking constantly, until warmed through.
Presentation ideas:
Arrange the sliced roast on a platter and pour the red wine sauce over the top. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Green salad
Suggested side dishes:
- Garlic mashed potatoes
- Roasted Brussels sprouts
- Caesar salad
Troubleshooting advice:
- If the roast is not cooked to your desired level of doneness, return it to the slow cooker and cook for an additional hour.
- If the sauce is too thick, add more beef broth or red wine to thin it out.
Food safety advice:
- Always use a meat thermometer to ensure the roast is cooked to a safe temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Standing rib roast is a classic holiday dish that has been enjoyed for generations. It is typically served for Christmas or Thanksgiving dinner.
Flavor profiles:
The slow-cooked standing rib roast is savory and tender, with a rich red wine sauce that adds depth and complexity to the dish.
Serving suggestions:
Serve the slow-cooked standing rib roast with a side of mashed potatoes and roasted vegetables for a classic holiday meal.
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