Standing Rib Roast with Port Fig Glaze

Standing Rib Roast with Port Fig Glaze
Standing Rib Roast with Port Fig Glaze | http://saltandwind.com The holidays are the time of year to make roasts and a standing rib roasts are like the Louboutins of roasts. I’ve been making variations on this ...
Skill
Course
Cuisine
Ingredients
11
Hands-On Time
45 minutes
Total Time
2 hours, 45 minutes
Yield
-
Servings
8 to 10
Diet
Standing Rib Roast with Port Fig Glaze | http://saltandwind.com
Skill
Intermediate
Course
Main
Cuisine
American
Ingredients
11
Hands-On Time
45 minutes
Total Time
2 hours, 45 minutes
Yield
-
Servings
8 to 10
Diet
Dairy-Free
Standing Rib Roast with Port Fig Glaze | http://saltandwind.com

The holidays are the time of year to make roasts and a standing rib roasts are like the Louboutins of roasts. I’ve been making variations on this rib roast for years, even wrapping it in prosciutto when I’m feeling extra indulgent so I promise you that the key to this roast is that it’s layered with flavor — first with an herb rub and then with the glaze — ensuring that every bite has tons of taste. It’s a behemoth piece of meat but don’t be intimidated because this simple roasting method results in a meltingly tender roast with sweet, earthy flavor that’s sure to steal the holiday spotlight.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh thyme leaves

    roughly chopped plus 3 sprigs for roasting

  • 6 medium garlic cloves

    roughly chopped

  • 1 tablespoon kosher salt

    plus more for seasoning

  • 2 teaspoons Freshly ground black pepper

    plus more for seasoning

  • 1 (3 to 4) rib standing rib roast

    (about 8 pounds)

  • 2 tablespoons unsalted butter
  • 1/2 medium yellow onion

    roughly chopped

  • 2 cups ruby port
  • 1 cup low-sodium beef broth
  • 1 cup fig jam

Instructions

Combine the oil, thyme, garlic, salt, and pepper in a bowl and stir to combine. Pat the roast dry with paper towels then rub the herb mixture all over the roast; set aside at room temperature for 1 hour. 

Tip

Can be done up to 1 day ahead. Store loosely covered in the refrigerator and bring to room temperature while oven heats, at least 30 minutes.

While roast rests, heat oven to 450°F and arrange rack in lower third. Place roast, bone-side down, in a roasting pan, and roast until the meat is browned, about 25 minutes. Meanwhile, make the sauce.

Melt butter in large saucepan over high heat. When it foams, add onion, season with salt, and cook until softened. Add port, broth, jam, thyme, and pepper, and bring to a boil. Boil until reduced to 1 1/4 cups, about 15 to 20 minutes. Strain, pressing on solids to extract as much liquid as possible, and discard solids. Reserve half the reduction for serving and half for the glaze. 

Tip

Roast can be made up to 2 days ahead. Cool slightly, then cover and refrigerate until ready to use.

Reduce the oven to 350°F, and continue to cook the roast. Brush the roast with the glaze every 15 minutes and roast until the internal temperature registers 120°F to 125°F for rare or 130°F to 135°F for medium-rare, about 1 more hour. 

Remove roast from oven and transfer to a cutting board. Cover loosely with aluminum foil and rest for 15 minutes. Remove kitchen string, cut meat off the bones, and carve against the grain into slices. Transfer to a platter and serve sauce on the side.

Notes

Photo by Robin Jolin // Food Styling by Lillian Kang

http://saltandwind.com/recipes/254-standing-rib-roast-port-fig-glaze-recipe

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