I have made this several times. It really is wonderful. The marinade is fabulous and different. My husband and I are into good beef-make sure you start with a high quality piece of meat. I will be making again in the future.

Despite being skeptical, I made this for Christmas Dinner. I put a rub of butter and Montreal Steaak Seasoning instead of Herbs de Provance. 4.5 roast, 22 minutes at 500, then l hr and 40 minutes until the therm. read 130. I took it out then as I didn't want to overcook it. It was perfect. I had enough drippings to make a thin gravy. I let it sit out overnight and the internal temperature was 63. I put bunjie cords on the oven door so I didn't open it by mistake. It was amazing to me that the meat actually cooked with the oven off. It was beautifully pink.



1 (4-5 pound) bone in beef rib roast
1 (750 mL) bottle red wine
2 cups beef broth
2 tablespoons olive oil
2 tablespoons garlic
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
1 tablespoon kosher salt
1 teaspoon freshly ground pepper

1/4 cup sour cream
1-2 teaspoons creamed horseradish

  • Allow meat to sit at room temperature for at least an hour prior to cooking.
  • Preheat oven to 450 degrees F and ensure top rack is low enough such that the roasting pan will be in the middle of the oven.
  • Using a roasting pan with a rack, add 2 cups of wine and the beef broth to the pan. Reserve the remaining wine for later. Set the roast in the rack, rib side down and fat side up. Mix olive oil, garlic, herbs, salt and pepper in small bowl and spread on top of roast.
  • Insert meat thermometer into meaty part of roast avoiding contact with the bones.
  • Roast in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting). And remember, a roast will continue to rise by 5 to 10°F as it rests. I removed my roast from the oven when it hit 125°F. Total cooking time will depend on size of roast and initial temperature. Once removed from oven, transfer roast to plate and loosely tent with foil and allow to rest for at least 15-20 minutes.
  • While the roast is resting, place the pan on the burner with the rack removed. Add remaining wine and cook on low temperature to burn off some of the alcohol and work in all the flavor from the bottom of the pan. When roast has finished resting, skim off any fat from the wine sauce and serve warm sauce along side the roast.
  • If desired, mix sour cream and horse radish to serve along side roast as well. For planning purposes, this roast takes about 15 minutes per pound of cooking time plus resting time, so based on the weight you can work backwards to figure out when to start the cooking process.

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