7-rib Standing Roast of Beef
- Prep Time 30 Minutes
- Cook Time 3 Hours
For the Roast:
- 1 tablespoon dried thyme
- 1 ½ tablespoon dried rosemary
- 3 tablespoons kosher salt
- 2 tablespoon dried sage
- 4 tablespoons olive oil
- 2 ½ cups water
- one 7-rib (or 4-rib) roast of beef (including prime, naturally raised or hand select)
To Make the Au Jus:
- Pan drippings from roast, about 1 3/4 cups
- 3/4 cup red wine
- 2 cups veal stock (made from Glace de Viande and water)
- Bring roast to room temperature before roasting. Let it sit unwrapped for 30 minutes. Heat oven to 450°F. Place the first 4 ingredients in a bowl and combine well. Rub oil over roast, and then rub in the dry seasonings. Place on rack (rib side up) in pan and add the water in the bottom of the pan. Keep an eye on the level and replenish as needed during roasting. IMPORTANT: if you do not use a rack, DO NOT add water to the pan; the meat will poach if it is sitting in water, and that is not what you want.
- Place pan in oven uncovered. Roast for 40 minutes. Reduce temp to 275°F and roast for approximately 2.25 hours. Use a meat thermometer and when the internal temp hits 125-135, remove the roast from the oven. Rest under tented foil; the roast will continue cooking, so if you like your meat on the rare side, remove at the lower temperature. Rest AT LEAST 15 minutes before carving to allow the juices to redistribute throughout the entire roast. Serve in slices, with or without bone, with au jus on the side. IMPORTANT: for a 4-rib roast, begin checking temperature after one hour. The cooking time will be a little more than half the time for a 7-rib roast.
- To make the Au Jus:
After removing the roast to a cutting board to rest, skim the fat from drippings from the juices that remain in the pan (best way is to pour all juices into a skimmer). Put the roasting pan on the stove over low heat (you will have to straddle two burners). Return the drippings to the pan and using a whisk, scrape the bits and pieces stuck to the pan into the juices; Add wine and stock, keep whisking to deglaze, and reduce the juices over medium low heat, cooking for 8 minutes. Remove from heat and serve.