Standing Rib Roast with Onions, Mushrooms and Red Wine Pan Sauce Recipe

Instructions

1. 1

   In a small bowl make The Paste: Mix the minced garlic, salt, pepper, rosemary, dry mustard and oil to make a paste. Rub all over the roast, I like to do this directly in the shallow roasting pan that I will be using, so that I don’t lose any of the rub.

2. 2

   For the Meat: With a paring knife make small slivers approximately 1 inch deep all over roast and insert the garlic slices.

3. 3

   Let rub sit on the roast for at least ½ hour to 24 hours refrigerated. If you prepare the roast ahead of time, make sure you let the roast come to room temperature before cooking; this will take at least one hour after you remove the roast from the fridge.

4. 4

   Heat oven to 450ºF. For the Pan: Add the onions all around and under the roast. Place the roast ribs down in the oven, cook for 30 mins., after which, without opening the oven, turn down heat to 350ºF. After about one hour add the mushrooms (if using) to the pan and then continue cooking the roast until the roast is done (see cooking times and temperatures below).

5. 5

   When cooked, remove roast from oven. Be careful not to overcook. Remove the roast from the roasting pan and place on a cutting board. Lightly cover the roast with foil and let rest for at least 15 and up to 45 mins. While the roast is resting, place the roasting pan with the onions and mushrooms over 2 burners and cook so that the onions can brown and become crispy, about 2-3 minutes. Remove the onions and mushrooms to the platter and make the Red Wine Pan Sauce.

6. 6

   Make the Red Wine Pan Sauce. To the pan, add the olive oil or butter, let it cook for about 2 minutes. Add the pepper and mustard seeds if using. Cook for 1 minute or so. Add the flour, stir so that the flour toasts and thickens, 1-2 minutes. Raise the heat, add the red wine, whisk continuously until the flour is completely incorporated. Add a pinch of salt and remove from the heat.

7. 7

   To carve, tilt the roast onto its spinal side (rounded meaty side facing downward). Stab the meat with a large fork and run your knife parallel to the ribs, separating the rib bones from the rest of the meat.

8. 8

   Set the de-boned roast on its rib side and cut into slices of whatever thickness you want.

9. 9

   Place the sliced meat on the platter with the mushrooms and onions.

10. 10

    Serve with the Red Wine Pan Sauce on the side. Serves 6-8 people generously (one pound raw per person) Basic rule: cook for 16-18 mins per pound. Your meat thermometer should read about 116-120ºF. So a 6.5 lb. roast at 16 minutes per pound will take 104 minutes which is 1 hrs. and 45 min, roughly. 120ºF will give you medium rare.