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Wine

Herbed Standing Rib Roast

We're a meat-and-potatoes family, so this roast is right up our alley. It really is the highlight of an elegant dinner for special guests. Leftovers are great for sandwiches, too.

12 ServingsPrep: 10 min. Bake: 2-1/4 hours + standing

Ingredients

3 tablespoons grated onion
2 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons celery seed
1 teaspoon coarsely ground pepper
1 teaspoon paprika
1/4 teaspoon dried thyme
1 bone-in beef rib roast (6 to 7 pounds)
2 large onions, cut into wedges
2 large carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1/4 cup red wine or beef broth
Assorted herbs and fruit, optional

Directions

In a small bowl, combine the first seven ingredients; rub over roast.
Place the onions, carrots and celery in a large roasting pan; place
roast over vegetables.
Bake, uncovered, at 350° for 2-1/4 to 3 hours or until meat
reaches desired doneness (for medium-rare, a thermometer should read
145°; medium, 160°; well-done, 170°).
Remove roast to a serving platter and keep warm; let stand for 15
minutes before slicing.
Meanwhile, for au jus, strain and discard vegetables. Pour drippings

2 of 2

Herbed Standing Rib Roast (continued)

Directions (continued)

into a measuring cup; skim fat. Add wine to roasting pan, stirring
to remove any browned bits. Stir in drippings; heat through. Serve
with roast. Garnish platter with herbs and fruit if desired. Yield:
12 servings.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.