Standing Rib Roast with Roasted Garlic and Red Wine
By Wolf Gourmet
Images
Serves
Makes 8 servings
Ingredients
- 1 (6 to 7-pound) beef standing rib roast
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 1 tablespoon kosher salt
- 1½ teaspoons freshly ground black pepper
- 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary
- 2 cups medium-bodied red wine, such as Pinot Noir, divided
- 2 cups beef broth, divided
- 1 whole head garlic
Procedure
This recipe was created for the Wolf Gourmet Countertop Oven.
Position the oven rack in the lowest position. Preheat the oven to Convection/Roast 450°F. In a small bowl, mix 2 tablespoons olive oil, salt, black pepper and herbs. Place the meat, bone-side down, in the baking pan. Rub the seasoning mixture all over the beef. Pour 1 cup wine and 1 cup broth around the beef in pan. Slice off the top of the garlic head, leaving the cloves exposed. Place the head of garlic on a square of aluminum foil and drizzle with 1 teaspoon olive oil. Wrap garlic in foil.
Insert temperature probe in the middle of the roast at an angle such that top of probe will not touch the heating elements and probe tip is not touching a bone. Place pan in the oven and insert the probe’s plug into the port. Place foil-wrapped garlic on oven rack next to baking pan. Set the probe temperature for 125°F (medium-rare) and roast the meat for 20 minutes, then reduce oven temperature to 300°F and turn off Convection. Remove garlic from the oven after one hour of total cooking time; set aside to cool. Continue to roast the meat until the probe temperature chime sounds, about 2 hours total. Remove the probe and pan from the oven. Place roast on a cutting board and tent loosely with foil. Pour pan juices into a gravy separator.
In a medium saucepan, add remaining 1 cup wine and 1 cup broth. Squeeze roasted garlic into saucepan and discard skin. Add pan juices to the saucepan, taking care not to add separated fat. Over medium heat, simmer the mixture until reduced by half, 20 to 30 minutes. Slice roast and serve with jus.
Position the oven rack in the lowest position. Preheat the oven to Convection/Roast 450°F. In a small bowl, mix 2 tablespoons olive oil, salt, black pepper and herbs. Place the meat, bone-side down, in the baking pan. Rub the seasoning mixture all over the beef. Pour 1 cup wine and 1 cup broth around the beef in pan. Slice off the top of the garlic head, leaving the cloves exposed. Place the head of garlic on a square of aluminum foil and drizzle with 1 teaspoon olive oil. Wrap garlic in foil.
Insert temperature probe in the middle of the roast at an angle such that top of probe will not touch the heating elements and probe tip is not touching a bone. Place pan in the oven and insert the probe’s plug into the port. Place foil-wrapped garlic on oven rack next to baking pan. Set the probe temperature for 125°F (medium-rare) and roast the meat for 20 minutes, then reduce oven temperature to 300°F and turn off Convection. Remove garlic from the oven after one hour of total cooking time; set aside to cool. Continue to roast the meat until the probe temperature chime sounds, about 2 hours total. Remove the probe and pan from the oven. Place roast on a cutting board and tent loosely with foil. Pour pan juices into a gravy separator.
In a medium saucepan, add remaining 1 cup wine and 1 cup broth. Squeeze roasted garlic into saucepan and discard skin. Add pan juices to the saucepan, taking care not to add separated fat. Over medium heat, simmer the mixture until reduced by half, 20 to 30 minutes. Slice roast and serve with jus.
Standing Rib Roast with Roasted Garlic and Red Wine
By Wolf Gourmet
Serves
Makes 8 servings
Ingredients
- 1 (6 to 7-pound) beef standing rib roast
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 1 tablespoon kosher salt
- 1½ teaspoons freshly ground black pepper
- 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary
- 2 cups medium-bodied red wine, such as Pinot Noir, divided
- 2 cups beef broth, divided
- 1 whole head garlic
Procedure
This recipe was created for the Wolf Gourmet Countertop Oven.
Position the oven rack in the lowest position. Preheat the oven to Convection/Roast 450°F. In a small bowl, mix 2 tablespoons olive oil, salt, black pepper and herbs. Place the meat, bone-side down, in the baking pan. Rub the seasoning mixture all over the beef. Pour 1 cup wine and 1 cup broth around the beef in pan. Slice off the top of the garlic head, leaving the cloves exposed. Place the head of garlic on a square of aluminum foil and drizzle with 1 teaspoon olive oil. Wrap garlic in foil.
Insert temperature probe in the middle of the roast at an angle such that top of probe will not touch the heating elements and probe tip is not touching a bone. Place pan in the oven and insert the probe’s plug into the port. Place foil-wrapped garlic on oven rack next to baking pan. Set the probe temperature for 125°F (medium-rare) and roast the meat for 20 minutes, then reduce oven temperature to 300°F and turn off Convection. Remove garlic from the oven after one hour of total cooking time; set aside to cool. Continue to roast the meat until the probe temperature chime sounds, about 2 hours total. Remove the probe and pan from the oven. Place roast on a cutting board and tent loosely with foil. Pour pan juices into a gravy separator.
In a medium saucepan, add remaining 1 cup wine and 1 cup broth. Squeeze roasted garlic into saucepan and discard skin. Add pan juices to the saucepan, taking care not to add separated fat. Over medium heat, simmer the mixture until reduced by half, 20 to 30 minutes. Slice roast and serve with jus.
Position the oven rack in the lowest position. Preheat the oven to Convection/Roast 450°F. In a small bowl, mix 2 tablespoons olive oil, salt, black pepper and herbs. Place the meat, bone-side down, in the baking pan. Rub the seasoning mixture all over the beef. Pour 1 cup wine and 1 cup broth around the beef in pan. Slice off the top of the garlic head, leaving the cloves exposed. Place the head of garlic on a square of aluminum foil and drizzle with 1 teaspoon olive oil. Wrap garlic in foil.
Insert temperature probe in the middle of the roast at an angle such that top of probe will not touch the heating elements and probe tip is not touching a bone. Place pan in the oven and insert the probe’s plug into the port. Place foil-wrapped garlic on oven rack next to baking pan. Set the probe temperature for 125°F (medium-rare) and roast the meat for 20 minutes, then reduce oven temperature to 300°F and turn off Convection. Remove garlic from the oven after one hour of total cooking time; set aside to cool. Continue to roast the meat until the probe temperature chime sounds, about 2 hours total. Remove the probe and pan from the oven. Place roast on a cutting board and tent loosely with foil. Pour pan juices into a gravy separator.
In a medium saucepan, add remaining 1 cup wine and 1 cup broth. Squeeze roasted garlic into saucepan and discard skin. Add pan juices to the saucepan, taking care not to add separated fat. Over medium heat, simmer the mixture until reduced by half, 20 to 30 minutes. Slice roast and serve with jus.