American · Dinner
Standing Rib Roast au Jus
A bone-in beef ribeye seasoned with salt, pepper, garlic, and thyme, seared until deeply browned then roasted to medium-rare. Rested and carved, then served with a pan jus made from red wine, beef stock, and butter.
$14
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
972Calories
58.5gProtein
78.8gFat
3.7gCarbs
1gSugar
0.5gFiber
1544mgSodium
264mgChol
31.5gSat Fat
468mgPotassium
42mgCalcium
2.8mgIron
2.1mcgVitamin B12
3.2mgVitamin C
gluten-free
egg-free
protein-rich
low-carb
herb-salt
hidden-gems
main-event
gluten-free
Instructions
1
Prep
Pat the ribeye dry, rub all over with olive oil, salt, pepper, minced garlic, and thyme leaves while the oven heats.
2
Sear
Heat an oven-safe skillet over high heat and sear the ribeye 2 minutes per side until a deep brown crust forms.
3
Roast
Transfer the skillet to a 425°F (220°C) oven and roast 18 to 22 minutes until the center reaches 128°F (53°C).
4
Rest
Move the beef to a board and rest 15 minutes so juices redistribute throughout the meat.
5
Plate
Deglaze the skillet with red wine and beef stock over medium heat, swirl in butter, carve against the grain, and spoon jus over the slices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in beef ribeye
- 1 tsp1 tsp salt
- 1 tsp1 tsp black pepper
- 4 cloves4 cloves garlic
- 8 sprigs8 sprigs fresh thyme
- 2 tbsp30ml olive oil
- 1 cup240ml beef stock
- 1/2 cup120ml red wine
- 2 tbsp28g butter
