Standing Rib Roast

_AKR6456_sm2 heads garlic

4 tbs olive oil

5 teaspoons kosher salt

2 teaspoon freshly ground black pepper

1 tablespoon finely chopped fresh rosemary leaves

1 tablespoon finely chopped fresh thyme leaves

1 standing rib roast (about 6 pounds or 3 ribs) French cut

2 1/2 cups red wine

2 1/2 cup sodium free beef stock

1-2 tbs butter

1/2 freshly squeezed lemon juice (optional)

For the roasted garlic (can be done 1-2 days in advance):

1.  Preheat oven to 350.

2.  Slice off the tops of the garlic bulbs, keeping the cloves intact. Place each clove in the center of a piece of foil. Drizzle each with 2 tbs olive oil. Roast for 45 min- 1 hour until soft. Allow to cool enough to handle.

3.  Trim the layer of fat off the meat, keeping the fat in 1 piece. Set aside.

4.  Squeeze roasted garlic out of the peels into a bowl. Mash garlic with a fork to form a paste. Add 1 tsp salt and ½ tsp pepper and the herbs and stir to combine

For the rib roast:

1.  Rub garlic mixture over the meat on the top and sides and season meat with remaining 4 tsp salt and 1 ½ tsp pepper.  Replace fat and tie with kitchen string to hold in place. Line a baking tray with foil and place a flat roasting rack on top. Place the meat on the rack and refrigerate uncovered for at least 24 hours but no more than 3 days before roasting.

2.  Take the meat out of the fridge 3 hours before roasting.

3.  Preheat oven to 450.

4.  Place the roast directly into a shallow roasting pan, fat side up. Add 1 ½ cups red wine and ½ cup of beef stock.   Roast for 20 minutes. Lower the oven temperature to 350 and continue to roast until desired degree of doneness. After 30 minutes, check the progress using an instant read thermometer in the center of the meat. Meat will be rare at 110-115 degrees and medium rare at 120. Once the internal temperature reaches 95, it will rise 8-10 degrees for every 10 minutes in the oven. When meat is done, transfer to a cutting board with a trough to catch the drippings. Let rest for 20-30 minutes before carving, meat will rise to an internal temperature of 135-140.

5.  Meanwhile, return the pan to the stove top over medium low heat. Add 1 cup of red wine and simmer to reduce slightly, scraping up any drippings. Add 2 cups beef stock and simmer for a few minutes until reduced by about half. Remove pan from heat and add butter, stirring with a whisk and add any drippings from the carving board. Taste for seasoning and add lemon juice if desired. Transfer to a serving jug through a fine mesh sieve to remove the solids.

6.  Slice beef and serve with au jus.

Serves 6-8