Thyme Crusted Standing Rib Roast Joseph's Cabernet Sauvignon
September 25, 2020
Rib Roast and Joseph's Cabernet! Bring the restaurant to your home! This one serves 12 people!
- 8 1/2 lbs Standing rib roast, (weight with bones), top fat trimmed
- Vegetable Oil
- 12 tbsps (1.5 sticks) Unsalted butter, room temperature.
- 2 tbsps Fresh chopped Thyme, or 1.5 Tbsp dried
- 4 Large Garlic cloves, minced
- 1/2 tsp Salt
- 2 1/4 cups Beef Broth
- 1/2 cup Jospeh's Cabernet for the sauce
- (1/2 Glass Joseph's Cabernet Sauvignon for the chef!)
- Place the roast, fat side up in a roasting pan.
- Brush exposed ends of the roast with vegetable oil.
- Sprinkle roast lightly all over with salt.
- Mix 8 Tbsp. (1 stick), unsalted butter, chopped Thyme, minced garlic, and 1/2 teaspoon of salt in a small bowl. Reserve 2 tablespoons of this Thyme Butter for sauce.
- Spread remaining Thyme Butter over the top, (fat side), of the roast.
- Position the rack in the bottom third of your oven and preheat to 350F degrees.
- Roast the meat until internal temperature is 125F degrees for medium rare, about 2 hours and 45 minutes.
- Transfer the roast to a platter and cover loosely with foil: let this rest for 30 minutes. (The temperature will rise slightly as the roast stands.)
- Strain pan juices from the roasting pan into a measuring cup. (Be Careful! It's Hot!) Skim off any fat from the top of the fat juices; discard fat.
- Return the pain juices to the roasting pan; set the roasting pan over 2 burners on the stove top. Add broth and wine to the roasting pan and boil over high heat until liquid is reduced to 1.25 cups, scarping any browned bits from the bottom of the pan, about 6 minutes. Whisk in the reserved Thyme butter and remaining 4 Tbsp, (1/2 stick), of unsalted butter.
- Slice the roast and serve with this amazing Joseph's Cabernet Sauce you just created and with the fantastic Joseph's Cabernet Sauvignon in your glass!
- Bask in the Glory!
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