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.
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.
Servings and Ingredients
|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|
|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|
Things To Grab
- Rolling pin
- Large roasting pan with rack
- Meat thermometer
- Aluminum foil
- Large skillet
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).
Transfer roast to a cutting board. Tent with foil and let stand 15 minutes.
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.
Amounts Per Serving
- Total Fat: 55g
- Cholesterol: 110mg
- Sodium: 1370mg
- Total Carbohydrates: 1g
- Protein: 25g
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