Rib Roast with Wine Sauce
Ingredients
Rib Roast- 7½ lb bone-in rib eye
- Olive oil
- Salt
- Garlic Salt
- Pepper
- Butter
- Olive oil
- 1 large shallot
- ½ lb button mushrooms
- 6 tbs butter
- 1 tsp salt
- 1 tsp garlic salt
- ¼ tsp sugar
- ½ C red wine
Directions
- Season: Coat beef evenly with salt, garlic salt, pepper, butter, olive oil, and a small amount of sugar, applying extra seasoning to the fatty side.
- Rest: Wrap and refrigerate the beef for several hours.
- Bring to Room Temp: Remove from refrigerator and let sit until it reaches room temperature.
- Roast: Cook at 325°F until desired doneness is reached, adjusting cook time based on size and preference.
- Serve: Rest briefly, then slice and serve.
- Sauté: Melt butter in a large skillet over medium heat. Add shallots and cook until translucent.
- Cook Mushrooms: Add mushrooms and sauté until lightly softened, about 2-3 minutes.
- Finish: Add seasonings and wine. Cook until reduced by about one‑quarter.
Chef's Notes: Tips for Precision
- Use a meat thermometer in the thickest part of the roast, away from bone or fat, for the most reliable reading.
- Let roast rest, tented with foil, for 20–30 minutes. Expect the internal temperature to rise slightly during this time - carryover cooking typically raises the internal temperature of a rib roast by 5-10°F during the resting phase
- Slice after resting and serve
Cooking Point Alternatives
| Finish Level | Final Temp | Pull Temp | Time/lb (min) | Notes |
|---|---|---|---|---|
| Rare | 120-129°F | 115-120°F | 15-20 | Cool red center, very tender |
| Medium Rare | 130-134°F | 120-125°F | 18-20 | Warm red center, juicy and tender |
| Medium | 135-144°F | 125-135°F | 20-22 | Pink center, slightly firmer |
| Medium Well | 145-154°F | 135-145°F | 22-25 | Slightly pink center, firmer texture |
| Well | 155-164°F | 145-155°F | 25-30 | Little to no pink, drier texture |
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