Almost every Christmas, I remember my Aunt Dorothy serving up one of the most decadent cuts of meat – the standing rib roast AKA prime rib. Our Christmas Eve celebrations were often a packed house with at least 20 plus people at times. The standing rib roast is easy and for the most part the au jus sauce is too, but is generally a little on the fatty side. I was planning on making the au jus sauce the traditional way, but thought maybe I should give Aunt Dorothy a call to find out if she had a secret. She did and boy is it easy – a packet of French dip au jus sauce mix! She said no one was the wiser and I can attest to the fact that it was delicious! So serve this decadent meat with the au jus sauce for an extremely easy and impressive holiday meal! Optionally serve with our easy make ahead Port Wine Shallot Sauce. Enjoy your meal and the company of your guests! Serves about 8 depending on appetites. Adjust the ingredient amounts to accommodate the number of people serving.
Standing Rib Roast
1 – 7 – 8 lb. standing rib roast bone in – French if desired
1 teaspoon of olive oil
1 teaspoon of kosher salt
1 teaspoon of fresh ground pepper
Au Jus Sauce – 1 packet of French dip au jus mix
Boar’s Head brand All Natural Horseradish Grated in Vinegar
Port Wine Shallot Sauce
If you are making the Port Wine Shallot Sauce, make it ahead of time and refrigerate sauce and shallots separately. Warm just before serving.
Take the roast out 30 minutes prior to roasting and let sit at room temperature. French the bone if desired. This is for decorative purposes only and basically means removing the fat from the bone. Rinse and pat dry the roast. Evenly coat with olive oil and evenly season the roast. Place roast in a large roaster bone side down, uncovered and place in preheated oven at 325 degrees for about 2 1/2 hours. This will yield a meat that is medium rare. A thermometer reading of around 130 degrees yields a medium rare roast. Cook more or less to your liking. Remove from oven, tent with foil and let rest for at least 15 – 20 minutes. If you cut into the roast immediately after removing it from the oven, it will release its juices resulting in a drier roast. If you are serving with the au jus sauce, make it per package directions while the roast is resting. Carve roast by cutting along the bones and serve as is or with suggest accompaniments. Enjoy!
Suggested Side Dish
Try Raymond Private Reserve Cabernet Sauvignon Vintage 1987 (California), Stag’s Leap Wine Cellars Artemis Cabernet Sauvignon (Napa Valley), Wente Vineyards Southern Hills Cabernet Sauvignon (Livermore, CA), Root: 1® [The Original Ungrafted] Cabernet Sauvignon (Chile) or Joel Gott Cabernet Sauvignon (California).