Standing Gluten-Free Rib Roast with Au Jus
Accompany this decadent rib roast with a light and flavorful Au Jus, accordion potatoes, and glazed carrots for an easy meal that’s sure to wow. A standing rib roast is a special (and expensive) treat, so be sure to cook it just right. Poll your guests to see how they like their meat cooked–rare, medium rare or medium. Then follow the instructions below to achieve the correct internal temperature. Ask the butcher to cradle the roast, which means removing the bones and tying them back on for easier cutting and serving. Plan on two people per pound. The seasoning mixture can be made a day ahead.
Standing Rib Roast with Au Jus
- 1 (6 pound) standing beef rib roast
- 4 cloves garlic , crushed
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 3.5 teaspoons salt , divided
- 1.5 teaspoons freshly ground black pepper , divided
- 2 tablespoons olive oil
- 1 cup full-bodied red wine
- 2 cups gluten-free chicken stock
- Salt and pepper , to taste
- In a small bowl, combine garlic, rosemary and thyme. Add half the salt and pepper and enough olive oil to create a loose paste. Pat this mixture evenly over the top and sides of the roast. Season with remaining salt and pepper. Let roast stand at room temperature 40 to 60 minutes.
- Preheat oven to 450°F.
- Put meat in a large roasting pan, place in preheated oven and bake 20 minutes. Reduce heat to 350°F and continue to roast to desired doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For rare, it should be 120°F. For medium-rare, it should be 125°F, 130°F for medium.
- Remove roast from the oven to a cutting board and let it rest 15 to 20 minutes before carving.
- Remove some of the pan juices to use for Mini Yorkshire Puddings or prepare Au Jus by placing the roasting pan on 2 stove burners over medium-high heat. Add red wine and scrape browned bits off the bottom of the pan with a wooden spoon. Add chicken stock and season with salt and pepper. Continue to cook until wine mixture is reduced by half, about 5 minutes.
- Strain Au Jus through a sieve to remove the solids before serving.
Accordion Roasted Gluten-Free Potatoes with Garlic & Herbs
- 4 tablespoons unsalted butter or dairy-free alternative
- 1/4 cup olive oil
- 8 sprigs fresh thyme
- 4 cloves garlic , peeled and crushed
- 1 tablespoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 8 Yukon Gold potatoes (about 2.5 to 3 pounds)
- 2 tablespoons finely chopped fresh parsley
- Preheat oven to 350°F. Place rack in lower third of oven.
- Place butter, oil, thyme, garlic, salt and pepper in a small saucepan over low heat. Stir occasionally until butter has melted and salt has dissolved, about 8 minutes. Turn off heat.
- Set potatoes on a cutting board and make crosswise cuts about 1/8- to ¼-inch apart, leaving at least 1/2 inch of the potato’s base intact.
- Place potatoes cut-side up in a 9x13-inch baking dish. Evenly drizzle butter mixture over tops of the potatoes. Cover dish tightly with aluminum foil.
- Place in preheated oven and bake 40 minutes. Increase heat to 400°F. Uncover potatoes and continue baking another 20 minutes. Remove from oven and baste with butter from the bottom of the dish. Return to oven and bake until potatoes are fork-tender, about 20 minutes more.
- Sprinkle with parsley and arrange on the platter with the roast or serve directly from the baking dish.
Gluten-Free Glazed Baby Carrots
- 2-3 bunches baby carrots (green tops removed)
- 3 tablespoons gluten-free chicken stock
- 2 tablespoons unsalted butter or olive oil
- Salt and pepper , to taste
- Peel and trim carrots. Spread them out in the bottom of a large skillet fitted with a lid. Add chicken stock and cover.
- Place skillet over medium-high heat and bring to a simmer, cooking carrots until just fork-tender, about 4 minutes. Remove the cover.
- Add butter, salt and pepper and toss until carrots are evenly coated. Let cook uncovered 2 more minutes to caramelize. Serve warm.
This recipe was originally published in 2015 by Gluten Free & More.
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