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standing rib roast
regular or herb-infused olive oil (we like rosemary)
fresh coarse ground Gefen Black Pepper
reserved juices from roast
1 cup Manischewitz Beef Broth
1 cup Jeunesse Cabernet Sauvignon or other red wine
Pat your meat dry and bring to room temperature. Preheat oven to 500 degrees Fahrenheit.
Rub meat generously with olive oil.
Sprinkle generously with salt and pat in. Sprinkle generously with pepper and pat in. The salt and pepper should form a nice coating. This becomes your crust.
Transfer meat to a roaster pan. For best results, place the meat on a grate in the pan to preserve the crust.
Place in oven and roast for five minutes per pound. Do not open the oven door at any point during the cooking process.
Turn off the oven and leave roast inside for two hours. Do not open the oven door at all until the two hours are up!
Remove from oven and place meat on cutting board.
Reserve juices from pan for red wine reduction (recipe follows).
Add reserved juices to a saucepan and heat. Add beef broth and let come to a rolling boil.
Let it reduce for about three minutes. Stir constantly.
Add wine and let reduce for about three minutes, until bubbles are gone and you’re left with the reduced sauce.
Transfer to gravy boat and serve over meat.
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