Recipe Archive

Standing Rib-Roast

Serving size:	Dinner for 25-30
Prep time:	20 minutes
Cook time:	3 hours
Difficulty:
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Nugget Signature Recipe

Nothing says the holidays like a big, juicy roast beef.  The standing rib roast is the king of all roast beasts.  You start it off very hot to seal in all the juices, and then slow roast it so that you get a nice large patch of medium-rare in the middle.  This is perfect for a large holiday crowd*, so break out that old bottle of Bordeaux youve been saving, and be sure to serve it with plenty of horseradish.  There is an optional pan-gravy attached to this recipe, but you wont need it because this roast is so juicy and tender.

*This recipes yield is based upon serving 4 to 6-ounce portions per guest. If you would like to be guaranteed "leftovers" plan to serve no more than a total of 12 to 15 guests at your Holiday meal.

Ingredients

• 1 6 bone standing rib-roast (about 14 pounds)
• 3 bunches thyme picked and coarse chopped
• 12 cloves garlic minced
• ¼ cup coarse sea salt

Preparation

Preheat the oven to 500 degrees F.

Rub the roast all over with the thyme, salt, and garlic.  Let stand at room temperature until the oven is ready. 

 Place the beef in a roasting rack and roast at 500 degrees F for 15-20 minutes or until a dark brown crust is formed.

Turn the oven down to 300 degrees F and roast another 2 hours.  After two hours start checking the internal temperature of the roast.  It should take an additional 30-45 minutes.  Remove the roast when the internal temperature is between 115-125 degrees F, and allow to rest for thirty minutes before carving.

To carve, seperate the meat from the cradled bones and set aside the rack.  Slice into thin pieces and serve with a simple, optional pan gravy.

Pair with

Tempranillo

Spain's most famous grape! Produces a refined wine that bursts with cherries when young. It is typically aged for two years or more, at which point Tempranillo takes on an earthy, sweet vanillan flavor.

— Hank Beal, Director of Adult Beverages

Syrah

How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.

— Hank Beal, Director of Adult Beverages

Shiraz

This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.

— Hank Beal, Director of Adult Beverages

Sangiovese

Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.

— Hank Beal, Director of Adult Beverages

Petite Sirah

Primarily cultivated in California, this varietal is distinct from true Syrah and is traditionally a blending grape. Left to itself, it often shows somewhat peppery flavors, and many consumers have come to love it.

— Hank Beal, Director of Adult Beverages

Petit Verdot

A Bordeaux grape traditionally blended with Merlot and Cabernet Sauvignon for spice, depth and color.

— Hank Beal, Director of Adult Beverages

Negroamaro

The name says it all! Negroamaro literally translates to "black-bitter". Like a great dark roast, this Italian grape has slightly bitter espresso-like flavors. Widely grown in the Apulia region, the spur of the Italian boot.

— Hank Beal, Director of Adult Beverages

Nebbiolo

A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.

— Hank Beal, Director of Adult Beverages

Montepulciano

Don't be confused by its name. This is not the grape of Vino Nobile di Montepulciano, which is made from Sangiovese. The grape Montepulciano is widespread throughout central and southern Italy and is especially known in Abbruzzi.

— Hank Beal, Director of Adult Beverages

Merlot

This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.

— Hank Beal, Director of Adult Beverages

Malbec

Malbec primarily comes from Argentina, where it is the source of most of the best red wines. It is a soft, juicy, low-acid grape. Also known in Cahors, France, as Cot and Auxerrois.

— Hank Beal, Director of Adult Beverages

Chianti

One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.

— Hank Beal, Director of Adult Beverages

Cabernet Sauvignon

The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.

— Hank Beal, Director of Adult Beverages

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