Prep 30 mins
Cook 2 hrs
I first made this when it was published in Bon Appetit back in 1997. My notes say that we had rave reviews from around the table.
- 8 lbs trimmed prime beef rib roast (sometimes called standing rib roast, 3 or 4 ribs)
- 1 tablespoon vegetable oil
- 2 heads garlic
- 3 tablespoons chopped fresh thyme leaves
- 1⁄4 cup minced shallot
- 2 tablespoons red wine vinegar
- 1 1⁄2 cups dry red wine
- 1 bay leaf
- 3 cups veal demi-glace or 3 cups beef, demiglace or 4 cups beef broth
- 1 1⁄2 tablespoons unsalted butter, softened
- 1 1⁄2 tablespoons all-purpose flour if using beef broth
- Preheat oven to 475°F.
- Put roast, ribs side down, in center of a 13- by 9-inch flameproof roasting pan and rub all over with 1/2 tablespoon oil.
- Cut about 1/2 inch from tops of garlic heads to expose cloves and discard tops.
- Rub beef all over with cut sides of garlic and sprinkle with 2 tablespoons thyme, pressing to adhere.
- Season beef generously with salt and pepper.
- Put garlic heads on a double layer of foil and drizzle with remaining 1/2 tablespoon oil.
- Wrap garlic tightly in foil.
- Roast beef in middle of oven 30 minutes.
- Remove beef from oven and with a bulb baster skim all but about 1/2 cup fat from pan.
- Baste beef with fat remaining in pan.
- Reduce temperature to 375°F.
- Add garlic to oven.
- Roast beef, with garlic, 1 1/4 to 1 1/2 hours more, or until a meat thermometer inserted into center of meat registers 115°F
- Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices.
- Let beef stand 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.).
- While beef is standing, remove all but about 2 tablespoons fat from pan.
- Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes.
- Unwrap garlic.
- Protecting your hand with a doubled paper towel, squeeze roasted garlic into shallot mixture and discard skins.
- Add vinegar, wine, bay leaf, and remaining tablespoon thyme and boil mixture, scraping up brown bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about 1/2 cup, about 5 minutes.
- If using demiglace, stir into garlic mixture and boil sauce until reduced to about 2 cups, about 5 minutes.
- Whisk in butter.
- If using beef broth, in a small bowl mash together butter and flour to make a beurre manié.
- Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups.
- Whisk beurre manié into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 minutes.
- Pour sauce through a fine sieve into a bowl, pressing hard on solids.
- Season sauce with salt and pepper.
- Cut rib roast into slices and serve with sauce.