Holiday Rib Roast with Petite Sirah Au Jus

Rib Roast

Total Time: 3:00
Prep: 0:30
Level: moderate
Serves: 4-6


1 bone-in beef rib roast
(4 bone)
8 cloves,garlic, sliced in thirds
3 tbsp minced fresh rosemary
2 tbsp minced fresh oregano
2 tbsp minced fresh thyme
2 tbsp minced fresh sage
1 large shallot, chopped
2 tbsp olive oil
1 tbsp Salt
1 tbsp Pepper
1 tbsp butter

Au Jus

1 1-1/2 cups Beef Broth
1 cup Petite Sirah
1 tbsp butter
½ tbsp Salt

Using a paring knife, make ½ in. slits in the fat along the top of the beef and gently insert the garlic slices. In a bowl, mix together all herbs and salt and pepper. Next, whisk in the oil. Then, apply the mixture evenly to the exterior of the roast.

Place roast, bones down, on rack in shallow roasting pan. Roast, uncovered, in 450°F oven for 10 minutes. Reduce heat to 275°F; Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2-2 1/2 hours. Remove roast from pan and allow to rest for 15 minutes before carving.

For the Au Jus, remove excess fat from the roasting pan then place over 2 burners on the stovetop. Using high heat, bring the beef stock and Petite Sirah to a boil while scraping bottom of the pan. Cook until the liquid is reduced by half, about 15 minutes. Whisk in butter and season with salt and pepper.

Slice the meat between the bones into individual steaks and serve each with the Petite Sirah au jus