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Perfect Standing Rib Roast Recipe with Easy Red Wine Au Jus Sauce

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A tender and juicy standing rib roast paired with a rich, flavorful red wine au jus sauce. This recipe is approachable for home cooks and perfect for special occasions or a comforting midweek treat.

Ingredients

  • Standing rib roast (bone-in, about 4-5 pounds)
  • Olive oil (2 tablespoons)
  • Garlic cloves (4, minced)
  • Fresh rosemary (2 tablespoons, chopped)
  • Fresh thyme (1 tablespoon, chopped)
  • Kosher salt (2 teaspoons)
  • Freshly ground black pepper (1 teaspoon)
  • Beef drippings (from roast)
  • Dry red wine (1 cup, preferably Cabernet Sauvignon)
  • Beef broth (1 cup, homemade or low-sodium store-bought)
  • Shallots (2, finely chopped)
  • Garlic clove (1, minced)
  • Fresh thyme sprigs (2)
  • Butter (1 tablespoon, cold)
  • Salt and pepper to taste

Instructions

  1. Bring the rib roast to room temperature by removing it from the fridge and letting it sit uncovered on the counter for 30-45 minutes.
  2. Preheat your oven to 450°F (232°C).
  3. In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, kosher salt, and black pepper. Rub this herb mixture all over the roast, covering the fat cap and sides evenly.
  4. Place the roast fat side up on a roasting rack in a roasting pan. Roast in the oven at 450°F for 15 minutes to develop a crust.
  5. Reduce the oven temperature to 325°F (163°C) without opening the oven. Continue roasting for about 13-15 minutes per pound, depending on desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
  6. Use an instant-read thermometer to check the internal temperature at the thickest part away from the bone. Remember the temperature will rise about 5°F while resting.
  7. Remove the roast from the oven and tent loosely with aluminum foil. Rest for 20-30 minutes to allow juices to redistribute.
  8. While the roast rests, prepare the red wine au jus: pour off excess fat from the roasting pan, leaving browned bits and drippings. Place the pan over medium heat, add shallots and garlic, and sauté for about 2 minutes.
  9. Pour in the red wine and beef broth, scraping the bottom to deglaze. Add thyme sprigs and simmer until reduced by half (about 10-15 minutes).
  10. Strain the sauce if desired, then whisk in cold butter for shine and richness. Season with salt and pepper to taste.
  11. Carve the roast against the grain into ½-inch thick slices and serve immediately with generous spoonfuls of the red wine au jus.

Notes

Rest the meat for 20-30 minutes after roasting to ensure juicy, tender slices. Use an instant-read thermometer for accurate doneness. Let the red wine au jus reduce slowly for concentrated flavor and add salt near the end to avoid over-seasoning. Carve against the grain for best tenderness. If no roasting rack is available, use a bed of chopped onions and carrots to elevate the roast.

Nutrition

Keywords: standing rib roast, rib roast recipe, red wine au jus, roast beef, holiday roast, beef roast, easy roast recipe, special occasion dinner

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