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Standing Rib Roast with Garlic Cream Sauce
Recipes
Standing Rib Roast with Garlic Cream Sauce
8 servings
2 hours, 30 minutes total (Active 25 minutes)

Ingredients

  • 2 teaspoons kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 1 standing rib roast (4–5 lb)
  • 20 cloves garlic
  • 1 cup heavy whipping cream
  • 1 ½ cups reduced-sodium beef broth
  • 4 sprigs fresh thyme
  • 2 teaspoons sherry vinegar

Steps

    1. Preheat oven to 425°F. Combine salt and pepper; coat roast evenly with seasoning on all sides. Spread garlic across bottom of roasting pan; place roast bone-side down roast onto garlic, making sure to cover garlic completely with roast. Bake 20 minutes or until browned.
    2. Reduce oven to 350°F; bake 1–1 ½ hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer roast to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Transfer roasted garlic to 2-quart stockpot; smash cloves into paste. Add heavy cream, broth, and thyme to garlic; simmer 10–12 minutes until liquid is reduced by one-half. Remove thyme sprigs and stir in vinegar. Slice roast; serve with sauce on the side.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 740, Total Fat 62g, Sat Fat 27g, Trans Fat 0g, Chol 180mg, Sodium 680mg, Total Carb 3g, Fiber 0g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 40g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 15%