- Prep time
- 20 minutes PT20M
- Cook time
- About 3 hours, or 10–12 minutes per pound PT0
- 20–25 servings
Nothing says the holidays like a big, juicy roast beef. Break out that well-aged bottle of Bordeaux you've been saving, and be sure to serve it with plenty of horseradish.
- 1 standing rib roast (6-bone size, about 14 pounds)
- ¼ cup kosher salt
- Pepper, to taste
- 3 bunches thyme, picked and rough chopped
- 12 cloves garlic, minced
Remove roast from refrigerator 1 hour before cooking. Heat oven to 450°F.
Season roast with salt, pepper, thyme and garlic. Place roast bone-side down in a roasting pan. Cook in oven for 15 minutes at 450°F, then turn down the temperature to 275°F.
Continue cooking roast for 10–12 minutes per pound, until an internal temperature of 110°F is reached (for medium rare). Begin checking internal temperature 30 minutes prior to estimated finished cook time.
Allow roast to rest for 30–45 minutes before carving to allow for carryover cooking.
Techniques used in this recipe:
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.
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.
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.
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
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.
A Bordeaux grape traditionally blended with Merlot and Cabernet Sauvignon for spice, depth and color.
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.
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.
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.
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.
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.
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.
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.