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Standing Rib Roast of Beef w Red Wine Shallot Sauce

Standing Rib Roast of Beef w Red Wine Shallot Sauce

A Holiday Classic that will have your guests wondering how you achieved such perfection
  • Prep Time Depends. 3 hours (largely unattended)
  • Cook Time Depends. Figure 13 min per lb for Med Rare


For the Roast:

  • 1 3-Bone Standing Rib of Beef (but you can use any of our Standing Ribs of Beef; just double up on the herb butter and watch your cooking times)

Softened Herb Butter: Use Fresh herbs please

  • 2t rosemary
  • 2t thyme
  • 1c softened unsalted butter
  • 5 large garlic cloves, minced very finely
  • 1T kosher salt
  • 2t fresh black pepper

For Jus:

  • 2T unsalted butter
  • 2 shallots, minced
  • 1 c dry red wine
  • 1 16 oz container Glace de Veau
  • Kosher salt and fresh black pepper


  1. Take your roast out of the fridge and its wrapping 2-3 hours before roasting.  You can put it on a rimmed sheet, or a large dish. You never want to roast a cold piece of meat!

  2. Heat your oven to 450° for 30 minutes.

  3. Take your meat and blot it endlessly to remove as much surface moisture as possible.  It needs to be dry.
  4. Time to fully coat the roast, all over, with the softened butter.  The amount you have is sufficient for a 3 rib roast, but increase it the bigger the roast.  You can’t have enough of this stuff.

  5. Place the meat bone side down in any oven proof pan that can hold it comfortably.  I use a really big cast iron skillet with a round rack on the bottom, but also use a traditional roasting pan with a rack.  Racks keep everything circulating.
  6. Plan on doing an occasional baste starting after the first hour.  Every 20 minutes or so.  Do it fast.  The oven needs to keep temp steady.

  7. Roast uncovered for 20 minutes; then without opening the oven door, reduce the temp to 325°.  I roast for 13 minutes per pound.  The goal is 125° to 130°, so I remove the roast from the oven at 118° and let rest until ready to slice.

  8. For the Jus: 

    Spoon off as much fat as you can and pour the rest of the pan contents into a small bowl and set aside.  In a pan on medium heat, melt the butter and add the shallots, sauteing a few minutes to soften and sweeten the shallots.  Add your wine, the Glace de Veau, and the rest of the pan drippings.  Whisk and simmer until reduced, about 20 minutes.

  9. Serve with your best holiday potatoes and roasted veggies. 


chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen