Beef Standing Rib Roast with Herb Au Jus

Recipe

Main Dish
Beef Standing Rib Roast with Herb Au Jus

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4.45 out of 5 stars
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11 ratings

Recipe Data

18
Servings
15min
Prep
4hr25min
Total

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    Description

    Impress everyone at your gathering with this stunning standing rib roast with a homemade herb au jus. Just make sure to contact your local Hy-Vee and order your standing rib roast in advance.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 18
    QuantityIngredientAdd
    Beef Standing Roast
    ¼ c.Hy-Vee sea salt
    ¼ c.Hy-Vee pepper supreme blend
    4 tsp.fresh rosemary, chopped
    4 tsp.fresh thyme, chopped
    1 tbsp.Hy-Vee crushed red pepper
    ¼ c.Gustare Vita olive oil
    1(3-bone, 7-lbs.) Hy-Vee Choice Reserve Beef bone-in standing rib roast
    5 clove(s)garlic
    1(32-oz.) carton Hy-Vee no-salt-added beef broth
    Herb Au Jus
    2 tbsp.Hy-Vee salted butter, divided
    1 ¾ c.Beef Standing Roast pan drippings
    1 ¾ c.dry red wine
    2 sprig(s)fresh thyme
    2 sprig(s)fresh rosemary
    2 sprig(s)fresh parsley
    1bay leaf

    Things To Grab

    • Rolling pin
    • Large roasting pan with rack
    • Meat thermometer
    • Aluminum foil
    • Large skillet
    • Whisk

    Directions

    1. Combine salt, pepper blend, rosemary, thyme, and crushed red pepper on a large cutting board. Roll over mixture with a rolling pin until peppercorns are lightly cracked. Rub oil over roast. Roll the roast in the pepper mixture to coat on all sides. Using a sharp knife, make five 1-inch slits in the fat side of the roast; insert garlic into slits. Cover and refrigerate beef for 24 hours.

    2. Preheat oven to 350 degrees. Place roast, fat side up, on a rack in a large roasting pan. Pour broth into bottom of pan. Roast, uncovered, for 2-1/2 to 3-hours for medium rare (130 degrees) or 3-1/2 to 4 hours for medium (140 degrees).

    3. Transfer roast to a cutting board. Tent with foil and let stand 15 minutes. 

    4. While roast is standing, prepare Herb au Jus: Melt 1 tablespoon butter in a large skillet. Whisk in flour until smooth. Whisk in pan drippings, red wine, and thyme, rosemary, and parsley sprigs and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes or until reduced and thickened. Strain mixture; discard herbs. Stir in 1 tablespoon butter just before serving. Slice and serve roast with Herb au Jus.

    Nutrition facts

    Servings

    630 Calories per serving
    6-oz.

    Amounts Per Serving

    • Total Fat: 55g
    • Cholesterol: 110mg
    • Sodium: 1370mg
    • Total Carbohydrates: 1g
    • Protein: 25g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 2%
    0%
    Vitamin D 6%
    0%
    Potassium 8%

    Recipe Source:

    Hy-Vee Monthly Ad December 2018