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. And this Standing Rib Roast with Port Fig Glaze recipe will make the difference.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Standing Rib Roast with Fig Port Glaze Recipe
Equipment
Ingredients
For The Herb Rub:
- 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
For The Roast:
- 1 (3 to 4) rib standing rib roast (about 8 pounds)
For The Fig Port Glaze:
- 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
- Make The Rub: 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.
- 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.
- Make the Fig Port Glaze: 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.
- 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.
- Serve The Roast: 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.
