Hy-Vee Recipes and Ideas

Directions

1. Step1
   Rub roast with oil; season with salt and pepper. Place roast, bone-side down, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Let stand at room temperature for 1 hour.
2. Step2
   Preheat the oven to 400 degrees. For glaze, in a medium saucepan boil 2 cups zinfandel for 15 minutes or until reduced to 1/2 cup. Stir in honey and butter. Simmer, uncovered, for 5 more minutes or until mixture coats the back of a spoon; set aside.
3. Step3
   Roast rib roast for 30 minutes. Reduce oven temperature to 325 degrees and cook 1 1/2 to 2 hours more for medium-rare (135 degrees) to medium (145 degrees). Baste with glaze every 10 minutes after roast reaches 100 degrees.
4. Step4

   Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 130 degrees for medium-rare or 140 degrees for medium.)

5. Step5

   While roast is standing, prepare Red Wine au Jus: Heat 2 tablespoons drippings in roasting pan over medium heat. Whisk in flour. Add shallots and cook for 1 minute, whisking constantly. Whisk in remaining zinfandel, beef stock, and fresh sage sprig. Bring to a boil. Reduce heat to maintain a simmer and simmer, uncovered, for 8 minutes. Season to taste with kosher salt and black pepper. Carve roast and serve with au Jus.