Black Pepper-Crusted Standing Rib Roast Au Jus
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
57
Spice
43
Sweetness
35
Sourness
35
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Place roast, fat side up, in roasting pan
2
Brush exposed ends of roast with vegetable oil
3
Sprinkle roast lightly all over with salt
4
Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl
5
Reserve 2 tablespoons pepper butter for sauce
6
Spread remaining pepper butter all over top (fat side) of roast
7
(Can be prepared 1 day ahead
8
Cover roast and reserved pepper butter separately; chill
9
) Position rack in bottom third of oven and preheat to 350°F
10
Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 2 hours 45 minutes
11
Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands)
12
Strain pan juices from roasting pan into measuring cup
13
Skim off any fat from top of pan juices; discard fat
14
Return pan juices to roasting pan; set pan over 2 burners
15
Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes
16
Whisk in reserved pepper butter and remaining 4 tablespoons plain butter
17
Season with more salt and pepper, if desired
18
Surround roast with Roasted Red Onions
19
Garnish with watercress
20
Slice roast and serve with sauce
21
Place roast, fat side up, in roasting pan
22
Brush exposed ends of roast with vegetable oil
23
Sprinkle roast lightly all over with salt
24
Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl
25
Reserve 2 tablespoons pepper butter for sauce
26
Spread remaining pepper butter all over top (fat side) of roast
27
(Can be prepared 1 day ahead
28
Cover roast and reserved pepper butter separately; chill
29
) Position rack in bottom third of oven and preheat to 350°F
30
Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 2 hours 45 minutes
31
Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands)
32
Strain pan juices from roasting pan into measuring cup
33
Skim off any fat from top of pan juices; discard fat
34
Return pan juices to roasting pan; set pan over 2 burners
35
Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes
36
Whisk in reserved pepper butter and remaining 4 tablespoons plain butter
37
Season with more salt and pepper, if desired
38
Surround roast with Roasted Red Onions
39
Garnish with watercress
40
Slice roast and serve with sauce