Black Pepper-Encrusted Standing Rib Roast

standing rib roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner and more affordable while still providing good flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

Preheat the oven to 425°F (218°C).

Place the standing rib roast in a roasting pan.

Chop garlic and mix it with room temperature butter, black pepper, and a little salt.

Spread vegetable oil along the sides of the meat.

Sprinkle salt on the top and bottom of the roast.

Spread the garlic butter mixture evenly on top of the roast.

Optionally, wrap the roast and refrigerate for about an hour to firm up the butter.

Place the roast in the oven and roast for about 15 minutes at 425°F (218°C).

Reduce the oven temperature to 300°F (149°C) and continue roasting for about 1 hour and 45 minutes.

Check the internal temperature; it should reach about 130°F (54°C).

Let the roast rest for about 15 minutes, covered with foil, to retain warmth.

Collect the juices from the roasting pan into a small cup, separating the fat.

Heat the pan over low heat to release the fond stuck to the bottom.

Add red wine to the pan and scrape the bottom with a wooden spoon to incorporate the fond.

Add beef broth and increase the heat to high, reducing the mixture by half.

Whisk in some plain butter and reserved garlic butter from earlier.

Season the sauce with salt and pepper to taste.

Ladle the sauce into a gravy boat and serve alongside the roast.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens