Herb Crusted Standing Rib Roast {with Horseradish-Red Wine Gravy}
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
 
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 elegant gatherings, this standing rib roast is sure to wow!
Course: Entertaining, entree, Main Course
Cuisine: American
Keyword: beef, crusted, gravy, herb, holiday, horseradish, red wine, rib roast, standing rib roast
Servings: 6
Calories: 681 kcal
Ingredients
For The 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)
For The Gravy: (yield 4 ½ Cups)
  • 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
You Will Also Need: Kitchen Twine, Roasting Rack and Pan, Thermometer
Instructions
  1. 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.

  2. 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.
  3. 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.

  4. Arrange oven rack to the lowest possible position and preheat to 200 degrees F.
  5. 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)

  6. 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.
  7. 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.
  8. Add Demi Glace and continue to boil until reduced to 3 cups, about 25-30 minutes. Set aside. Until Roast is cooked and resting.
  9. 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.
  10. 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.

  11. Meanwhile, whisk the heavy cream, mustard, and horseradish in a small bowl.  Remove the saucepan from heat and whisk in the cream mixture.

  12. 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).
  13. 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.

  14. 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)
  15. Optional before carving: Place Rib Roast, whole, Ribs facing upwards on a serving table for presentation at table.
Recipe Notes

Inactive Time: Overnight in the Refrigerator

  1. Read this recipe ALL the way through before cooking!!
  2. 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.
  3. 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.
  4. 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.
  5. If you own a blow torch, you can torch the outside, instead of high temperature roasting it before serving.

*Roasting Technique from Serious Eats

Nutrition Facts
Herb Crusted Standing Rib Roast {with Horseradish-Red Wine Gravy}
Amount Per Serving
Calories 681 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 14g88%
Cholesterol 75mg25%
Sodium 2449mg106%
Potassium 223mg6%
Carbohydrates 34g11%
Sugar 10g11%
Protein 44g88%
Vitamin A 345IU7%
Vitamin C 3.3mg4%
Calcium 40mg4%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.