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

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A simple yet elegant standing rib roast with a flavorful herb crust and a rich red wine au jus sauce. Perfect for special occasions or a comforting weekend meal.

Ingredients

Scale
  • 4 to 6 pounds standing rib roast, bone-in, well-marbled
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons olive oil
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 cups low sodium beef broth
  • 2 small shallots, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon flour or cornstarch (optional, for thickening au jus)

Instructions

  1. Bring the roast to room temperature (about 1-2 hours) to ensure even cooking.
  2. Preheat oven to 450°F (230°C).
  3. In a small bowl, combine minced garlic, rosemary, thyme, olive oil, salt, and black pepper to make the herb rub.
  4. Pat the roast dry with paper towels to remove moisture.
  5. Rub the herb mixture all over the roast, massaging it into all sides.
  6. Place the roast bone-side down on a rack in a roasting pan.
  7. Roast at 450°F (230°C) for 15 minutes to lock in juices and brown the crust.
  8. Reduce oven temperature to 325°F (160°C) and continue roasting about 13-15 minutes per pound for medium-rare (about 2 to 2.5 hours for a 5-pound roast). Start checking internal temperature at 120°F (49°C) for rare, 130°F (54°C) for medium-rare.
  9. Remove roast from oven and tent loosely with foil. Rest for at least 20-30 minutes to let juices redistribute.
  10. While resting, make the au jus: sauté shallots in butter over medium heat until soft (about 3 minutes). Add red wine and simmer until reduced by half (about 10 minutes). Stir in beef broth and simmer another 10 minutes. If desired, whisk in a slurry of flour or cornstarch and water to thicken.
  11. Strain the au jus through a fine sieve into a gravy boat or serving bowl.
  12. Carve the roast against the grain into thick slices.
  13. Serve immediately with warm red wine au jus poured over or on the side.

Notes

Bring the roast to room temperature before cooking for even doneness. Use a meat thermometer to avoid overcooking. Let the roast rest for 20-30 minutes after cooking to keep it juicy. For gluten-free au jus, use cornstarch instead of flour. Substitute red wine with extra beef broth and balsamic vinegar for an alcohol-free version.

Nutrition

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

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