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Hugh Acheson's Standing Rib Roast with Shallot-Red Wine Jam & Black Pepper Gravy

  • 4 hours
  • 12 Servings
  • oven
  • moderate
Roasts

The following recipe was written by Hugh Acheson and is posted here in its original form so you can enjoy his culinary wit and wisdom. The images are ours, shot with an iPhone, so there is a visual element and because once we read this recipe we just had to make it:

“The secret is in the length of time of roasting and the slightly lower roasting temperature,” he says. “These two secrets result in the beautiful fat rendering away and crisping into the flavor that is a great roast. Don’t trim it before roasting, for that fat is your built in self baster.”

Ingredients

  • Standing Rib Roast

    • 1 Double R Ranch Northwest Beef Standing Rib Roast (approx. 8 lbs.) Buy Now +
    • 2 1/2 tsp kosher salt
  • Shallot Red Wine Jam

    • 2 Tbsp unsalted butter
    • 1 pound shallots (peeled and thinly sliced into rings)
    • 3 bay leaves
    • 2 Tbsp light brown sugar
    • 2 cups dry red wine
    • 1/2 cup flat leaf parsley (finely minced)
  • Black Pepper Gravy

    • 3 Tbsp AP flour
    • 3 cups beef broth
    • 1/2 tsp fine sea salt
    • 1 tsp freshly ground black pepper

Directions

Standing Rib Roast

  • Preheat the oven to bake setting at 375 degrees.

    Place the rib roast on a roasting rack over a roasting pan. Season all over with 2 teaspoons of the kosher salt. Let the roast sit on the counter for an hour at room temperature.

    1
    Done
    5 minutes
  • Place the roast in the oven and cook for about 17 minutes a pound. That will mean 2 ½ hours for a 8 pound roast or about 3 hours for a 10 pound roast. You are aiming for 120 degrees internal temp.

    2
    Done
    3 hours
  • So let’s say you are going for a beautiful rare roast. WHEN THE TEMPERATURE WITH A GOOD INSTANT READ THERMOMETER REACHES 118 degrees I want you to crank up the oven to 500 degrees for just five minutes and once that time has elapsed take it out of the oven. Reserve pan drippings for gravy.

    3
    Done
    5 minutes
  • Rest it for at least 45 minutes.

    4
    Done
    45 minutes
  • Carve away. I love to separate the bones from the meat like a rack of ribs. Those rib bones go back in the oven for 20 minutes as you get everything carved up and ready to go.

    5
    Done
    5 minutes
  • To serve it I would have a couple of slices of the beef, a nicely re-roasted bone, a little shallot jam and some gravy. And some vegetables. Lots of vegetables.

    6
    Done
    1 minute

Shallot Red Wine Jam

  • In a 2 quart saucepan over medium heat melt the butter until it bubbles and froths. Add the cut shallots and the bay leaves.

    1
    Done
    5 minutes
  • Cook the shallots for twenty minutes and then add the sugar and the wine.

    2
    Done
    20 minutes
  • Lower the heat to medium low heat, stirring every few minutes, and cook until the wine has almost completely evaporated, about 40 minutes to one hour. When the consistency is jammy and something you would be proud to show to your grade 7 home economics teacher, remove the pan from the heat and set aside to cool to room temperature.

    3
    Done
    1 hour
  • When it has cooled to just about room temperature fold in the parsley. Hold at room temperature until ready to use.

    4
    Done
    1 minute

Black Pepper Gravy

  • Remove the roasting rack to show off those drippings. Pour off the drippings, leaving ½ a cup behind in the pan. Scrape as much of the stuck on bits as you can and then add the flour to the pan, whisking it into the drippings to make a nice simple roux.

    1
    Done
    3 minutes
  • Cook for a minute or two over medium heat and then start adding the stock, a cup at a time. After the final cup goes in, bring the gravy to a quick boil and then season with the sea salt and pepper.

    2
    Done
    10 minutes
  • Remove from stove and place in a gravy boat. Keep warm near the stove.

    3
    Done
    1 minute