Grass-Fed Standing Rib Roast

A standing rib roast is an awe-inspiring sight at any banquet – rich, perfectly roasted beef ribeye with a line of brilliant white bones. A standing rib roast is the perfect choice for large family feasts as a center-of-table protein.

Ingredients Servings: 10-12

Instructions

1
Set your oven to 400 degrees.

2
Clean/peel the vegetables and use them to create a “bed” in the bottom of your roasting pan. They will flavor the jus that collects in the pan while helping keep the roast above collecting juices so it roasts more evenly.
3
Remove the lip meat that sits above the bones so they are exposed on both sides.
4
Cut the rib meat from between the bones & scrape them clean, so you have a line of rib bones protruding from the main body (the eye) of the roast.
5
Cut off any silver skin, membranes, or heavy fat deposits on the exterior of the roast..
6
Tie a tight loop of butcher’s twine around the roast in between each rib. This will make for a more uniform shape.
7
Season the roast with salt & pepper.
8
Rest the roast on top of the vegetables in the roasting pan..
9
Move the pan to the oven and roast to your desired level of doneness.
10
Remove the roasting pan from the oven, and put the roast on a clean platter or cutting board to rest (loosely covered with foil) for thirty minutes.
11
Optional: While the roast is resting, remove the vegetables from the pan and discard them. Pour the red wine into the hot pan and scrape the bottom of the pan with a spatula to get all the browned bits off the bottom.

Pour the wine mixture into a small pot and add the butter. Heat, stirring, until an emulsified (smooth) sauce forms.
12
Serve the roast with your choice of sides and (if desired) with the pan sauce.