Standing Rib Roast Guide | Anne Burrell
Level: Simple
Makes: 8 servings
Nutrition Per Serving: 1/8 of roast, 1426 calories, 119g total fat, 46g sat. fat, 13g carbs, 3g fiber, 6g sugar, 67g protein, 277mg cholesterol, 1658mg sodium
Total Time: 3 hrs 20 mins
Preparation: 30 mins
Resting: 20 mins
Cooking: 2 hrs 30 mins
Ingredients
- 1/2 tsp cayenne pepper
- Half bunch rosemary, leaves finely minced
- 3 garlic cloves, smashed and chopped
- Extra-virgin olive oil
- 1 bone-in standing rib roast (8 to 8 1/2 lbs)
- Kosher salt
- 1 onion, diced into 1/2-inch pieces
- 1 lb baby carrots, tops cut off
- 3 celery stalks, chopped into 1/2-inch pieces
- 1 lb cremini mushrooms, stems removed, mushrooms quartered
- 1 cup dry red wine
- 2 cups rich chicken broth
- 2 bay leaves
Instructions
- Preheat oven to 450F.
- In a bowl, mix cayenne pepper, minced rosemary, and chopped garlic. Add enough olive oil for a spreadable paste. Rub generously over the rib roast, season with kosher salt.
- Scatter onions, carrots, celery, and quartered mushrooms in a roasting pan. Toss with olive oil and salt. Add red wine, 1 cup chicken broth, and bay leaves. Place roast bone-side down on vegetables. Roast 25-30 minutes until deeply browned.
- Reduce oven to 350F. Roast 1 hour 45 minutes to 2 hours, basting occasionally. Add remaining broth if liquid reduces. Rotate pan halfway for even cooking.
- Check doneness with instant-read thermometer: 125F for medium-rare, 130F for medium. Rest on cutting board 15-20 minutes.
- Adjust salt in pan juices, skim fat. Slice roast and serve with vegetables and juices.
Tips for Success
- Rest the roast to lock in juicy tendernessyour slices will be melt-in-your-mouth perfect!
- Watch pan liquids closely; add stock to keep veggies succulent and flavors bold.
- Leftover roast shines in sandwiches, hash, or soupstransform holiday magic into everyday wins.
Fire up your oven and create a show-stopping feast that'll have everyone raving. This rib roast is your ticket to chef-level glory!
