Prep 10 hrs
Cook 1 hr 30 mins
A new Christmas dinner tradition
- 4 lbs rib roast
- 8 garlic cloves
- 1 teaspoon salt
- fresh ground black pepper
- 1⁄2 cup red wine
- 2 cups beef broth
- Halve garlic cloves and insert into roast, poking holes with point of knife. Cover and refrigerate overnight.
- The next day, remove roast from refrigerator 2 to 3 hours ahead of time to allow meat to come to room temperature. Preheat oven to 450*. Rub salt and pepper into roast (a light coating of olive oil may help), place fat side up in roasting pan and roast at 450* for 20 minutes. Reduce heat to 350* and continue roasting until internal temperature reaches 140* for medium rare. Remove from oven and let stand on cutting board for 20 minutes before carving.
- While roast is resting, place roasting pan on stove top over high heat. Add wine and cook for several minutes, scraping up any brown bits. Add beef stock, cook and reduce by half (about 20 minutes). Serve with sliced roast.
This was a very succulent and flavorful roast. And the au jus was absolutely tasty and really made this dish memorable. I will make this often. Made for PAC Spring 2009,