{"id":3911,"date":"2017-01-13T17:00:02","date_gmt":"2017-01-14T01:00:02","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=3911"},"modified":"2017-01-04T14:06:08","modified_gmt":"2017-01-04T22:06:08","slug":"standing-rib-roast-cabernet-au-jus","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/standing-rib-roast-cabernet-au-jus\/","title":{"rendered":"Standing Rib Roast with Cabernet au Jus"},"content":{"rendered":"<h3>Ingredients:<\/h3>\n<ul>\n<li><a href=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2017\/01\/Standing-Rib-Roast-with-Cabernet-au-Jus.jpeg\"><img loading=\"lazy\" class=\"alignright wp-image-3912\" src=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2017\/01\/Standing-Rib-Roast-with-Cabernet-au-Jus.jpeg\" alt=\"standing-rib-roast-with-cabernet-au-jus\" width=\"400\" height=\"300\" srcset=\"https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2017\/01\/Standing-Rib-Roast-with-Cabernet-au-Jus.jpeg 616w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2017\/01\/Standing-Rib-Roast-with-Cabernet-au-Jus-300x225.jpeg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a>1 (3-rib) prime rib beef roast, about 6 pounds<\/li>\n<li>5 garlic cloves, smashed<\/li>\n<li>Fresh rosemary and thyme, roughly chopped<\/li>\n<li>Kosher salt and freshly cracked black pepper<\/li>\n<li>Olive oil<\/li>\n<li>2 carrots, cut in chunks<\/li>\n<li>2 potatoes, peeled and cut in chunks<\/li>\n<li>1 onion, cut in half<\/li>\n<li>2 cups Cabernet Sauvignon<\/li>\n<li>Pinch sugar<\/li>\n<li>1\/4 cup water or beef drippings<\/li>\n<li>2 tablespoons chopped parsley<\/li>\n<\/ul>\n<h3>Directions:<\/h3>\n<p>Buying and trimming: When ordering the rib roast from a butcher, be sure to request a &#8220;top choice&#8221; roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine\/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.<\/p>\n<p>Preheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1\/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees F. for medium rare.<\/p>\n<p>Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water\/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.<\/p>\n<p><i>Recipe from Tyler Florence courtesy of\u00a0<a href=\"http:\/\/www.foodnetwork.com\/recipes\/tyler-florence\/standing-rib-roast-with-cabernet-au-jus-recipe.html\" target=\"_blank\">www.foodnetwork.com<\/a><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 (3-rib) prime rib beef roast, about 6 pounds 5 garlic cloves, smashed Fresh rosemary and thyme, roughly chopped Kosher salt and freshly cracked black pepper Olive oil 2 carrots, cut in chunks 2 potatoes, peeled and cut in chunks 1 onion, cut in half 2 cups Cabernet Sauvignon Pinch sugar 1\/4 cup water [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Standing Rib Roast with Cabernet au Jus Recipe<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.winemonthclub.com\/blog\/standing-rib-roast-cabernet-au-jus\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Standing Rib 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