Black Pepper-Crusted Standing Rib Roast Au Jus

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READY IN: 3hrs 16mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place roast, fat side up, in roasting pan.
  • Brush exposed ends of roast with vegetable oil.
  • Sprinkle roast lightly all over with salt.
  • Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl.
  • Reserve 2 tablespoons pepper butter for sauce.
  • Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.).
  • Position rack in bottom third of oven and preheat to 350°F
  • Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 2 hours 45 minutes.
  • Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
  • Strain pan juices from roasting pan into measuring cup.
  • Skim off any fat from top of pan juices; discard fat.
  • Return pan juices to roasting pan; set pan over 2 burners.
  • 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.
  • Whisk in reserved pepper butter and remaining 4 tablespoons plain butter.
  • Season with more salt and pepper, if desired.
  • Surround roast with Roasted Red Onions.
  • Garnish with watercress.
  • Slice roast and serve with sauce.
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