The great thing about fancy roasts is they basically need zero attention, which is excellent because if you're making an impressive main course, you have sides and desserts to worry about. If anything, stay away to prevent yourself from opening the oven to see how great it smells. It smells awesome, so don't touch the oven. Simply put this standing rib roast in and leave it be for about 3 hours. Boom, you just achieved a beautiful even medium-rare.
Don't trim any fat until the roast is fully cooked and rested — it needs all of that good stuff while it's cooking to keep it moist and juicy. The sweet pear brandy glaze both cuts and complements the richness of the meat, so we recommend you keep all the fat intact and brush it very liberally with the glaze.
- 1 5 to 6-pound standing rib roast
- Kosher salt and freshly ground black pepper
For the glaze
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 2 ripe pears, diced
- 3 to 4 fresh sage leaves
- 1/2 cup pear brandy
- 1 cup beef stock (preferably organic)
- Preheat the oven to 200F.
- Season the roast generously with salt and pepper, then place it on a baking rack inside a large roasting dish and roast for 3 hours.
- Meanwhile, melt the butter in a small saucepan over medium heat, then sauté the shallots until translucent, about 5 minutes. Add the pears, stir well to coat and sauté for 10-12 minutes or until softened.
- Deglaze with the beef stock, then add the pear brandy, season with salt and pepper, then reduce heat and simmer until reduced by half, then remove from heat to stand and thicken.
- After the roast has been in the oven for 3 hours, check the temperature — the second it hits 120F, take it out, glaze it lightly and allow it rest, covered lightly with foil, for 30 minutes. In the last 10 minutes of resting, set the oven to 550F.
- Return the roast to the oven and cook for 8-10 minutes or until a crisp crust forms on the outside.
- Remove the roast, brush generously with glaze and rest for another 15 minutes.
- Slice and serve with the extra glaze.
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