Standing Rib Roast with Red Wine-Cherry Sauce
- 6-8lb standing beef rib roast
- 1 large shallot, minced, divided
- 3 tablespoons fresh thyme, minced, divided
- coarsely ground black pepper
- 1 tablespoon butter
- 1 cup beef broth, divided
- 1 cup red wine (Cabernet Sauvignon)
- ½ cup dried cherries
- 2 teaspoons cornstarch
Preheat oven to 350º. Combine 2 tablespoons each shallots and thyme with 1 teaspoon black pepper. Press evenly onto all surfaces of the roast.
Place roast, fat-side up, in a shallow roasting pan. Do not add water or cover. Roast 2¼-2½ hours for medium rare (135º on a thermometer inserted into thickest part without touching bone), 2¾-3 hours for medium (150º).
Meanwhile, make cherry sauce: Melt butter in a large skillet. Add remaining shallot and thyme. Cook, stirring, until shallots are tender and turning golden, 3-5 minutes. Add ¾ cups broth, wine and cherries, stir and bring to a boil. Reduce heat and cook, uncovered, over medium heat until reduced to 1½ cups, 6-8 minutes. Whisk cornstarch into remaining ¼ cup of broth and whisk into wine mixture. Season with
pepper and salt and bring to a boil. Cook to thicken, 1-2 minutes more, stirring occasionally.
Remove roast from oven when it reaches desired temperature (above). Transfer to a cutting board and tent loosely with foil. Let stand 15-20 minutes. Temperature will continue to rise about 10º to reach 145º for medium rare, 160º for medium.
Carve into slices, season with salt to taste and serve with warm cherry sauce.
8-10 (6oz) or 15-20 (3oz) servings.
Yields 8-10 (6oz) or 15-20 (3oz) servings.
Recipe adapted from the Certified Hereford Beef Collection.