Standing Rib Roast
Ingredients
- 4 large garlic cloves minced
- 1 tsp. thyme
- 1/2 tsp. freshly ground black pepper freshly ground
- 1/4 tsp. ground red pepper
- 3 1/2 lb. bone-in beef rib roast tied with kitchen string*
- 1 medium onion minced
- 1/2 C. stewed tomatoes pureed
- 1/2 C. low-sodium beef broth
- 4 fluid oz. dry red wine
- 1 tsp. Worcestershire sauce
- 1 tsp. rosemary
- 2 medium bay leaf
- 1 C. mushroom sliced
Directions
To prepare roast, in small bowl, combine garlic, thyme and black and ground red peppers rosemary; set aside. Place roast onto work surface, bone-side down; with thin-bladed sharp knife, pierce roast several times, making 1 inch deep evenly spaced cuts on top side of roast. With fingertips, spread each cut open and stuff with 1/2 tsp. garlic mixture; seal cuts by smoothing with fingertips.Spread any remaining seasoning mixture over roast. Place roast into gallon-size seal able plastic bag; seal bag, squeezing out air. Refrigerate roast overnight. Remove roast from refrigerator; let stand 30 minutes. Preheat oven to 375 degrees. Spray rack in roasting pan with nonstick cooking spray. Place roast onto prepared rack, bone-side down and lay bay leaves on top of roast; roast 1-1 1/4 hours, until cooked through and meat thermometer inserted into center of roast not touching bone registers 140 degrees F for rare, 155 degrees F for medium.Transfer roast to cutting board; cover to keep warm. Meanwhile, to prepare sauce, spray large nonstick skillet with nonstick cooking spray; heat. Add onions; cook over medium heat, stirring frequently, 8-10 minutes, until onions are golden brown. Stir in tomatoes, broth, wine, and mushrooms; bring liquid to a boil. Cook, stirring constantly, 10 minutes, until mixture is reduced in volume to about 1 1/2 to 2 C.; stir in Worcestershire sauce. Carve beef into 8 equal portions; arrange on serving platter. Serve with sauce.
