Standing Rib Roast With Jus

Standing Rib Roast With Jus

Details

Prep Time:  20 minutes
Cook Time:  120 minutes
Ready In:  minutes

Cuisine: 
Categories:  , , ,

Yields or Serves:  8

Rating:
[Total: 1   Average: 5/5]

This standing rib roast studded with thyme, rosemary, and garlic is both easy and impressive for a holiday centerpiece. Make sure to let the roast 20 minutes before carving.

  • 1 3 Rib Bone-In Rib Roast (7 To 8 Pounds/Trimmed)
  • 1/2 Ounce Fresh Thyme (Divided)
  • 1/2 Ounce Fresh Rosemary (Divided)
  • 1 1/2 Teaspoons Kosher Salt
  • 2 Teaspoons Garlic Powder
  • 2 1/2 Cups Beef Broth
  • 1 Yellow Onion (Peeled/Quartered)
  1. Remove roast from refrigerator and let sit at room temperature for 1 hour.
  2. Move oven rack to lowest position.
  3. Preheat oven to 450 degrees.
  4. Add 1 tablespoon thyme and 1 tablespoon rosemary to food processor. Pulse until very finely chopped. Transfer to small-size bowl with kosher salt and garlic powder. Stir to combine.
  5. Add remaining thyme and rosemary to roasting pan, along with beef broth and onion. Place roasting rack over the liquid mixture. Add rib roast, bone-rib side down. Coat rib roast on top and sides with herbed salt mixture.
  6. Place in oven 20 minutes.
  7. Reduce oven temperature to 325 degrees. Continue to cook 1 1/2 to 2 hours (about 15 minutes per pound for medium-rare), until thermometer inserted into thickest part of roast reaches 120 F for medium-rare or 130 F for medium. Rotate roasting pan 2 to 3 times.
  8. Remove from oven and transfer roast to carving board. Let rest 20 minutes, tenting loosely with foil.
  9. From roasting pan, remove and discard herb sprigs and onion. Let cool slightly and then carefully pour pan juices into a fat separator. Discard fat and pour just into small-size serving bowl.
  10. Thinly slice roast and arrange on platter with jus.
  11. Serves 8
  12. Prep Time: 20 Minutes Cook Time: 120 Minutes Total Time: 140 Minutes
  13. “Work With What You Got!”
  14. ©Tiny New York Kitchen © 2021 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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