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Standing Rib Roast with Onion Au Jus
Recipes
Standing Rib Roast with Onion Au Jus
8 servings
2 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • 2 medium sweet onions
  • 8 cloves garlic
  • 1 tablespoon kosher salt
  • 2 teaspoons pepper
  • 2 teaspoons dried thyme
  • 1 standing rib roast (4–5 lb)
  • 1 ½ cups reduced-sodium beef broth (or stock)
  • 1 cup dry red wine (or beef broth)
  • 2 tablespoons Worcestershire sauce

Steps

    1. Preheat oven to 425°F. Slice onions thinly (about 2 cups); chop garlic finely. Combine salt, pepper, and thyme; coat roast evenly with seasoning on all sides. Spread onions and garlic in bottom of roasting pan, then place roast on top (wash hands); roast 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. Preheat large sauté pan on medium-high 3 minutes. Transfer onion mixture from roasting pan to sauté pan; cook 8–10 minutes until browned. Pour in broth, wine, and Worcestershire sauce; bring mixture to a boil, then reduce heat to medium and simmer 5 minutes.
    4. Meanwhile, slice roast. Serve roast with onion au jus.

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 670, Total Fat 51g, Sat Fat 21g, Trans Fat 0g, Chol 145mg, Sodium 950mg, Total Carb 5g, Fiber 1g, Total Sugar 2g, (Incl. 1g Added Sugars), Protein 40g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 15%