November 2007
Dear Editor:

Nothing says holiday dinner like a beef rib roast. This newly created recipe for Herb-Seasoned Rib Roast with Red Wine Pan Sauce will guarantee a sensational meal.

We have our top tips for perfect beef roasts, plus an easy-to-follow recipe to ensure success – even for the less experienced cook. Serve the roast with the delicious pan sauce and favorite sides.

Please contact me if you need additional information about beef, 1-877-444-BEEF.

Happy Holidays!

Tricia Combes
Administrative Program Specialist
tricia@gabeef.org
 

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MAKING THE PERFECT HOLIDAY MEAL

When it’s your turn to host the holiday dinner, make it enjoyable and memorable with a stunning standing rib roast and all the favorite trimmings. 

A beef rib roast (called a “standing” roast because it stands upright on the row of ribs it contains) is easy to make – don’t despair if you’ve never done it before.  Just a few steps ensure perfection, even for the less practiced cook!

·        The first step to making Herb-Seasoned Rib Roast with Red Wine Pan Sauce is a simple three-ingredient rub.  Stir together prepared steak seasoning, dried oregano and thyme, then press the mixture onto all surfaces of the roast.

·        Next, place the roast in a roasting pan. Unlike other roasts, a rib roast is unique – it doesn’t need a rack.  The row of bones forms a natural rack. Insert an ovenproof meat thermometer into the thickest part of the roast, without touching bone or fat.  (Alternatively, an instant-read thermometer can be used to check the internal temperature near the end of cooking time.)

·        Roast until the internal temperature is 10°F lower than the desired final temperature. Transfer the roast to a carving board and tent with aluminum foil. Allow it to stand 15 to 20 minutes.  During this time the roast will reach the desired temperature, and the juices redistribute, making the roast easier to carve.

Now for the scrumptious pan sauce!  The simple combination of pan drippings, onions, wine and broth thickened with a mixture of butter and flour is so easy, and such a taste complement to the beef.

This food communications program is funded by the beef checkoff.  The Beef Checkoff Program was established as part of the 1985 Farm Bill.  The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products.  States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval. 

Consumer-focused and producer-directed, the National Cattlemen’s Beef Association and its state beef council partners are the marketing organization for the largest segment of the food and fiber industry.

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HERB-SEASONED RIB ROAST WITH RED WINE PAN SAUCE

1	well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 pounds)
	Salt
Seasoning:
2	tablespoons steak seasoning blend
2	teaspoons dried oregano leaves, crushed
2	teaspoons dried thyme leaves, crushed
Red Wine Pan Sauce:
1/4	cup finely chopped red onion
3/4	cup dry red wine
1	can (14 to 14-1/2 ounces) ready-to-serve beef broth
2	tablespoons unsalted butter, softened
2	tablespoons all-purpose flour

1.      Heat oven to 350­°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.

2.      Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2-1/4 hours for medium rare; 2-1/4 to 2-3/4 hours for medium doneness.

3.      Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10­°F to reach 145°F for medium rare; 160°F for medium.)

4.      Meanwhile prepare Red Wine Pan Sauce. Skim fat from pan drippings, reserving 1 tablespoon. Heat reserved 1 tablespoon fat in 3-quart saucepan over medium heat until hot. Add onion; cook and stir 1 to 2 minutes or until tender. Meanwhile place roasting pan over medium heat; add wine. Cook and stir 1 to 2 minutes or until browned bits attached to pan are dissolved. Add wine mixture and broth to onion in saucepan; bring to a boil over medium-high heat. Cook 12 to 13 minutes or until reduced by about 1/3 (about 1-1/3 cups). Reduce heat to low. Combine butter and flour in small bowl until smooth. Whisk into wine sauce; cook and stir 1 minute or until sauce is thickened.

5.      Carve roast into slices; season with salt, as desired. Serve with wine sauce.

Makes 6 to 8 servings.

Cook’s Tip: Pepper seasoning blend may be substituted for steak seasoning blend.

Nutrition information per serving (1/6 of recipe):  342 calories; 15 g fat (6 g saturated fat;

5 g monounsaturated fat); 111 mg cholesterol; 1024 mg sodium; 3.6 g carbohydrate; 0.7 g fiber;

43 g protein; 12.2 mg niacin; 0.9 mg vitamin B₆; 2.4 mcg vitamin B₁₂; 3.4 mg iron;

49.7 mcg selenium; 7.8 mg zinc.
 

Nutrition information per serving (1/8 of recipe):  256 calories; 11 g fat (5 g saturated fat;

4 g monounsaturated fat); 83 mg cholesterol; 768 mg sodium; 3 g carbohydrate; 0.5 g fiber;

32 g protein; 9.1 mg niacin; 0.7 mg vitamin B₆; 1.8 mcg vitamin B₁₂; 2.5 mg iron;

37.3 mcg selenium; 5.7 mg zinc.

Recipe and photos courtesy The Beef Checkoff

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