This Herb Crusted Standing Rib Roast served with a Horseradish Red Wine Gravy is tender, succulent and packed with flavor. Perfect for special occasions and holiday gatherings, this standing rib roast is sure to impress!First and foremost, before we get down to business, and I tantalize you with food photographic naughtiness, I need to thank a few people.
If this bores you, feel free to click the “jump to recipe” button at the top of this page, or you can scroll down to the part where I describe this marvelous roast.
I’d like to thank my favorite men behind the meat counter at Fresh Market.
If you ask me, you wonderful men and women do not get enough credit.
You guys rock my world. You have been so amazingly, over the top, helpful. I cannot thank you enough for taking care of my culinary needs.
You actually make spending money a pleasure… you know as pleasurable as that can be.
When I come into your store, you do not remember only me (because of that spending a copious amount of money at your establishment thing), you remember everyone. You take care of everyone and make each person feel special. So you all, my rugged, butchering (wo)men behind the meat counter, I salute you. And, I respect you (especially you, Fred!).
So, this dish, it goes out to you.
Now, on to this big ole hunk-a-hunk of beefy love.
Herb Crusted Standing Rib Roast with Horseradish Red Wine Gravy
This roast should most definitely be the star of your Holiday table! I mean, seriously, just look at it! This holiday standing rib roast absolutely screams “kiss the cook”.
This beefy, magnificent roast can, and will, take your breath away.
This is definitely something you make when you are aiming for a “wow” factor, and when you are striving to impress.
Now, a standing rib roast is pricy, I know, but ‘tis the season to spend money, right??
I kept the herb rub on this roast pretty simple, because something this large and in charge, it doesn’t need a whole lot of help. It just needs a little TLC.
The rosemary, thyme, parsley, garlic, salt and pepper allow the beef to really shine and they simply enhance the roasts juicy delectability.
A standing rib roast is like a beautiful girl, it does not need a whole heck of a lot to stand out from the crowd. But, it does deserve a nice accessory.
In this roasts case, it comes in the form of a gravy. A tricked out gravy infused with horseradish, red wine, and demi-glace.
The gravy is creamy and bursting with robust beef flavor from the demi-glace. It is rich and savory from the red wine, and has a slight kick on the back end thanks to the addition of prepared horseradish.
This gravy perfectly complements its ruby red, delicious rib roast companion.
What to serve with a rib roast?
You can serve a standing rib roast with anything your heart desires. Any type of holiday side would pair wonderfully with this beef roast. Below are some ideas to serve as inspiration!
- Mushrooms and onions – I served the holiday rib roast pictured here with roasted baby bella mushrooms and cipolini onions
- Any type of potato – Roasted potatoes, mashed potatoes, potato cakes
- Stuffing or dressing
- Holiday salads
- Fluffy dinner rolls
- Cheesy gratins or vegetable casseroles
Tips for ordering a standing rib roast from a butcher?
- *Recommended ordering method: Ask for the first cut (loin side) of the standing rib roast. One “bone” will feed 2 people, so a 3 bone roast will feed about 6.
- For easier carving, have your butcher remove the bones from the roast and truss them back to roast.
- Even if you do NOT have the butcher remove bones from roast, you still need to truss the roast to ensure even cooking.
- You do not need a blow torch for this reverse sear method. If you have one, this is a great recipe to use it! If you don’t, no worries just follow the recipe as written 🙂
Until then, splurge a little. Call up your trusted butcher (I highly recommend Fresh Market, obviously), order yourself a standing rib roast*, and prepare this Herb Crusted Standing Rib Roast with Wine Gravy. I can guarantee you will evoke culinary awe, and wow your loved ones.
How to make the best holiday standing rib roast👇
- 2 TBS Olive Oil
- 2 TBS Italian Parsley – finely chopped
- 1 TBS Thyme Leaves – finely chopped
- 3 TBS Rosemary Leaves – finely chopped
- 5 Cloves Garlic – minced
- 1 ½ TBS Kosher Salt
- 1 TBS Freshly Ground Pepper
- 1 (3 Bone) Standing Beef Rib Roast (about 6-8 Pounds)
- 1 TBS Butter
- 3 Large Shallots (about ½ cup) – finely chopped
- ½ tsp Dried Thyme
- 2 Cloves Garlic – minced
- 1 (750 ml) Bottle Dry Red Wine
- 2 Fresh Rosemary Sprigs
- 1 Bay Leaf
- 4 Cups Demi-Glace
- ½ Cup Heavy Whipping Cream
- 1 TBS Dijon Mustard
- 2 tsp Prepared Horseradish
- Fresh Cracked Black Pepper and Salt , to taste
ONE DAY IN ADVANCE - FOR THE RIB ROAST:
Make the rub: Mix the olive oil, parsley, thyme, rosemary, garlic, salt and pepper together in a small bowl until well combined.
- Generously apply the rub onto the meat and all over the roast. Place roast, fat cap up, on a wire rack insert on a sheet pan. Place in the refrigerator, UNCOVERED, overnight.
- THE DAY OF COOKING - ROAST:
Remove the roast from the refrigerator and place, with the fat cap still facing up, on a rack insert in a roasting pan. Allow to sit at room temperature for 1 hour before roasting.
- Arrange oven rack to the lowest possible position and preheat to 200 degrees F.
- Roast in the oven for about 3-4 hours, or until desired temperature is achieved.
(125 degrees F for medium rare, 135 degrees F for medium, 145 degrees F for medium well)
- Reserve the juices in the roasting pan (if any) and transfer the roast to a clean cutting board, or work surface, and tent loosely with foil. Allow the roast to rest for at least 20 minutes, up to 45 minutes.
- Meanwhile, Make the Sauce: Melt butter in a large saucepan over medium heat. Add the shallots and saute until translucent, about 3-4 minutes. Add the dried thyme and garlic. Cook until fragrant, about 30 seconds. Add the bottle of red wine, the rosemary sprigs and bay leaf. Increase heat to medium high and bring to a boil. Cook until mixture is reduced to 1 cup, about 15-18 minutes.
- Add Demi Glace and continue to boil until reduced to 3 cups, about 25-30 minutes. Set aside. Until Roast is cooked and resting.
- Place the roasting pan, with juices, across two burners over medium heat. Add the set aside gravy mixture and bring to a boil. Cook for 2 minutes, while scraping up the brown bits stuck to the bottom of the roasting pan.
Remove roasting pan from heat and transfer to a fine mesh strainer set over a saucepan (same pot you used before). Place saucepan over medium high heat and bring to a boil. . Cook until reduced and thickened, about 7 minutes. Taste and adjust for seasoning.
Meanwhile, whisk the heavy cream, mustard, and horseradish in a small bowl. Remove the saucepan from heat and whisk in the cream mixture.
- BROIL TO GET A GOLDEN BROWN CRUST on RIB ROAST:Move the oven rack to the middle position and increase the oven temperature to the highest possible setting (mine was 550 degrees F).
Remove the foil from the roast and return the standing rib roast to the rack insert in roasting pan. Roast until exterior is crisped and browned, about 10 minutes. Remove from oven.
- Transfer to a clean cutting board to carve into ½’’ thick slices. Arrange slices of roast elegantly on the serving platter with the gravy on the side. (the roast does NOT need to rest again before carving)
- Optional before carving: Place Rib Roast, whole, Ribs facing upwards on a serving table for presentation at table.
Inactive Time: Overnight in the Refrigerator
- Read this recipe ALL the way through before cooking!!
- Recommended ordering method: Ask for the first cut (loin side) of the standing rib roast. One “bone” will feed 2 people, so a 3 bone roast will feed about 6.
- For easier carving, have your butcher remove the bones from the roast and truss them back to roast. Even if you do NOT have the butcher remove bones from roast, you still need to truss the roast to ensure even cooking.
- The gravy yields 4 1/2 cups, which is A LOT. My household likes a lot of gravy. If yours does not, simply divide the gravy ingredients in half.
- If you own a blow torch, you can torch the outside, instead of high temperature roasting it before serving.
*Roasting Technique from Serious Eats