Standing Rib Roast

Today, we’re travelling down the Christmas day menu from brunch to  Christmas supper because if we didn’t include this recipe — from the amazing Amanda Darrach Filippone — you’d keel over from a sugar overdose at some point eating your way through our suggestions. It seems easy enough for almost any personality type to conquer! Enjoy:

This is probably the most impressive celebratory roast you can make. Letting the meat stand for half an hour to take the chill off it before roasting takes the guesswork out of cooking times.

Standing Rib Roast

Serves 6 – 8

  • 2 tbsp all purpose flour
  • 1 tbsp dry mustard
  • freshly ground black pepper
  • 1 rib roast of 5-8 lbs
  • 4-6 tbsp unsalted butter
  • kosher salt
  • 6 tbsp red wine, plus 1 cup red wine
  • 1 tbsp dijon mustard
  • 1 cup beef or chicken broth
  • 1 tbsp balsamic vinegar
  • 2 tbsp unsalted butter

Preheat the oven to 425 F.

Place the flour in a small sauté pan and stir over medium low heat until lightly browned. Remove from heat immediately. Mix the flour with the mustard and a generous amount of black pepper. Pat dry the meat and coat with the butter. Then sprinkle with the flour mixture and season generously with kosher salt. Place the meat in a heavy bottomed, stove top safe roasting pan.

Place the meat in the center of the oven and roast for 15 mins.  Reduce oven to 325 F, add the red wine to the pan and continue to roast, basting frequently, allow 15-18 mins per pound if you like your beef rare, 20-24 mins per lb for medium.

When meat is cooked, remove to a warm platter and let stand for 20 mins.  In the meantime, pour off the majority of the fat from the pan and add the juices that collect from the roast as it rests.  Add the cup of red wine and place the pan over medium heat. Allow the wine to reduce by half, scraping the bottom of the pan with a spoon to stir the fond (the caramelized bits in the pan) into it.  Whisk in the mustard and then add the broth and the balsamic vinegar. Reduce for a few minutes, whisk in the remaining butter, and season to taste with kosher salt and black pepper.

Serve the carved rib roast drizzled with the pan sauce.  For a very quick visual on how to bone and carve your roast, click here.