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Standing Rib Roast With Burgundy Gravy

The first time I tasted a standing rib roast, I was a wide-eyed culinary student, intimidated by its majestic presence. The sheer size of the cut, the promise of succulent, deeply flavored meat, and the anticipation that hung in the air made it a truly memorable experience. Paired with a velvety Burgundy gravy, each bite felt like a celebration, etching itself into my memory as the epitome of a comforting, yet sophisticated, meal. It’s a dish that continues to impress, perfect for holidays, special occasions, or whenever you crave a truly exceptional culinary experience.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes to 5 hours (depending on desired doneness)
Total Time: 3 hours 45 minutes to 5 hours 15 minutes
Servings: 8-10
Yield: Approximately 8-10 servings of roast and 3 cups of gravy
Dietary Type: Generally gluten-free and dairy-free (check broth ingredients)

Ingredients

RIB ROAST

1/2 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon rubbed savory
1/8 teaspoon pepper
1 standing rib roast, bone-in, 8-9 pounds (3 ribs)
1 teaspoon Kitchen Bouquet (liquid browning and seasoning sauce)
1/2 cup Burgundy wine

BURGUNDY GRAVY

6 tablespoons roast-beef drippings
1/4 cup unsifted all-purpose flour
1/2 teaspoon salt
1 dash pepper
2 (10 1/2 ounce) cans condensed beef broth (Undiluted)
1/2 cup Burgundy wine

Equipment Needed

Shallow roasting pan
Meat thermometer
Small bowl
Two large forks
Large platter
Aluminum foil
Whisk
Large, sharp carving knife

Instructions

Preheat your oven to 325°F (160°C). Ensuring a stable oven temperature is crucial for even cooking.
In a small bowl, combine the salt, dried marjoram, dried thyme leaves, dried basil leaves, rubbed savory, and pepper. This herb mixture will form the flavorful crust of your roast.
Thoroughly rub the herb mixture into all sides of the beef roast. Make sure to evenly coat the entire surface for maximum flavor penetration.
Place the standing rib roast in a shallow roasting pan, fat side up. The fat cap will render during cooking, basting the roast naturally and adding to its succulence.
Insert a meat thermometer through the outside fat into the thickest part of the muscle. Be careful not to let the point rest in fat or on the bone, as this will give you an inaccurate reading.
In the small bowl you used for the herbs, mix the Kitchen Bouquet with 1/2 cup Burgundy wine. Kitchen Bouquet will enhance the color and depth of flavor in the roast.
Spoon some of the Burgundy mixture over the beef roast.
Place the uncovered roasting pan in the preheated oven.
Roast the beef, basting frequently with the remaining Burgundy mixture, for the following times based on your desired level of doneness:
- Rare: 3 1/2 hours (140°F / 60°C)
- Medium: 4 1/2 hours (160°F / 71°C)
- Well-Done: 5 hours (170°F / 77°C)
Basting frequently helps to keep the roast moist and adds layers of flavor. Use the pan juices as they accumulate during roasting. Monitor the internal temperature with the meat thermometer to ensure accurate cooking. Remember that the roast will continue to cook slightly after being removed from the oven.
When the roast is cooked to your desired preference, use two large forks to carefully remove it from the roasting pan and place it on a platter.
Cover the roast with aluminum foil and let it rest in a warm place. This resting period is crucial, as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
While the roast is resting, pour off the drippings from the roasting pan and reserve them.
Let the roast stand for 20 to 30 minutes before carving. This is the ideal resting time for optimal tenderness and carving ease. While the roast is resting, prepare the Burgundy Gravy.
Return 6 tablespoons of the reserved roast-beef drippings to the roasting pan.
Stir in the flour, salt, and pepper to the drippings, creating a smooth mixture. This is the roux, which will thicken the gravy.
Gradually add the beef broth and Burgundy wine, stirring constantly until the mixture is smooth and free from lumps. A whisk works best for this step. Make sure to scrape up any browned bits from the bottom of the roasting pan. These bits contain concentrated flavor that will enhance the gravy.
Bring the gravy to a boil, stirring constantly.
Reduce the heat and simmer for 5 minutes longer, stirring constantly, until the gravy has thickened to your desired consistency.
Salt and pepper to taste.
Carve the roast using a large, sharp carving knife. Cut across the roast toward the rib bone.
Cut along the rib bone to remove the slices.
Slide a knife under each meat slice to place it on a serving plate.
Serve immediately with the Burgundy Gravy and Yorkshire Pudding (if desired).

Expert Tips & Tricks

Dry Brining: For an even more intensely flavored roast, try dry brining it 24-48 hours in advance. Simply rub the herb mixture onto the roast, wrap it loosely in cheesecloth, and refrigerate. The salt will penetrate the meat, resulting in a more tender and flavorful final product.
Reverse Sear: For a perfectly even cook with a beautiful crust, consider using the reverse sear method. Roast the meat at a low temperature (250°F / 120°C) until it’s about 15 degrees below your desired final temperature. Then, crank up the oven to 500°F (260°C) for the last 10-15 minutes to create a deep, flavorful crust.
Gravy Consistency: If your gravy is too thin, you can thicken it by whisking in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). If it’s too thick, add a little more beef broth or wine until you reach your desired consistency.
Beef Broth Enhancement: To elevate the beef broth, simmer it with some beef trimmings, onions, carrots and celery before adding it to the roux for an even richer flavour.

Serving & Storage Suggestions

Serve the standing rib roast immediately while it’s hot and juicy. Garnish the platter with fresh herbs like rosemary or thyme for an elegant presentation. The Burgundy gravy should be served hot alongside the roast.

Leftover roast should be stored in an airtight container in the refrigerator. It will last for 3-4 days. You can also freeze leftover roast for up to 2-3 months. To reheat, gently warm the roast in a low oven (250°F / 120°C) or in a skillet with a little beef broth to prevent it from drying out. Reheat the gravy separately on the stovetop or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	~550 kcal	~28%
Total Fat	~40g	~62%
Saturated Fat	~18g	~90%
Cholesterol	~150mg	~50%
Sodium	~500mg	~22%
Total Carbohydrate	~5g	~2%
Dietary Fiber	~0g	~0%
Sugars	~2g	~N/A
Protein	~40g	~80%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Herb Variations: Feel free to experiment with different herb combinations. Rosemary, sage, and garlic powder are all excellent additions.
Wine Substitution: If you don’t have Burgundy wine, you can use another dry red wine like Cabernet Sauvignon or Merlot. In a pinch, beef broth with a splash of red wine vinegar can work.
Gluten-Free Gravy: To make the gravy gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch. Use a 1:1 substitution ratio.
Vegetarian Option: While a standing rib roast is obviously not vegetarian, a similar preparation of herbs and a Burgundy sauce can be used for a portobello mushroom roast.

FAQs (Frequently Asked Questions)

Q: How do I prevent the roast from drying out?
A: Basting the roast frequently with pan juices and not overcooking it are the key to keeping it moist. Resting the roast after cooking also allows the juices to redistribute.

Q: Can I prepare the roast ahead of time?
A: While the roast is best served fresh, you can prepare the herb mixture and trim the roast a day in advance. Store the seasoned roast, tightly wrapped, in the refrigerator.

Q: What is the best way to carve a standing rib roast?
A: Use a long, sharp carving knife. Cut across the grain of the meat for the most tender slices.

Q: Can I make the gravy ahead of time?
A: Yes, you can make the gravy up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat it gently on the stovetop before serving.

Q: How can I tell if the roast is cooked to the correct temperature without a thermometer?
A: While a meat thermometer is highly recommended, you can use the touch test. Press the roast with your finger; rare will feel very soft, medium will feel slightly firmer, and well-done will feel firm. However, a thermometer is the most accurate method.

Final Thoughts

The Standing Rib Roast with Burgundy Gravy is more than just a meal; it’s an experience. The aroma that fills your kitchen as it roasts, the satisfying sizzle as you baste it with Burgundy wine, and the pure joy of sharing it with loved ones all contribute to a memorable occasion. Don’t be intimidated by its impressive size; this recipe is surprisingly simple and rewarding. So, gather your ingredients, preheat your oven, and prepare to create a culinary masterpiece. And don’t hesitate to share your creations and adaptations with me – I love hearing about your cooking adventures! Pair it with a robust red wine, crusty bread, and good company for a truly unforgettable feast.

Standing Rib Roast With Burgundy Gravy Recipe