Hugh Acheson's Standing Rib Roast with Shallot-Red Wine Jam & Black Pepper Gravy
Hugh Acheson is a James Beard award winning chef who generously shared his tips for preparing a perfect standing rib roast. He also sent along recipes for Shallot-Red Wine Jam and Black Pepper Gravy which are tangy and savory accents to the richness of any of our American Kobe or Northwest beef roasts.
The following recipe was written by Hugh and is posted here in its original form so you can enjoy his culinary wit and wisdom. The images are ours, shot with an iPhone, so there is a visual element and because once we read this recipe we just had to make it.
Standing Rib Roast
with Shallot-Red Wine Jam and Black Pepper Gravy
The secret is in the length of time of roasting and the slightly lower roasting temperature. These two secrets result in the beautiful fat rendering away and crisping into the flavor that is a great roast. Don’t trim it before roasting, for that fat is your built in self baster.
Let’s get our temps right here so that holiday doesn’t get ruined:
120° F for rare
135° F for medium
155° F for well
8 to 10 lb. Double R Ranch Northwest Beef Standing Rib Roast
2 ½ teaspoons kosher salt
2 tablespoons unsalted butter
1 pound shallots, peeled and thinly sliced into rings
3 bay leaves
2 tablespoons light brown sugar
2 cups good quality dry red wine
½ cup flat leaf parsley, finely minced
3 tablespoons AP flour
3 cups beef broth
½ teaspoon fine sea salt
1 teaspoon freshly ground black pepper
Preheat the oven to bake setting at 375° F
Place the rib roast on a roasting rack over a roasting pan. Season all over with 2 teaspoons of the kosher salt. Let the roast sit on the counter for an hour at room temperature.
Place the roast in the oven and cook for about 17 minutes a pound. That will mean 2 ½ hours for a 8 pound roast or about 3 hours for a 10 pound roast. You are aiming for 120 F No time to relax though, as we have some jam to make.
In a 2 quart saucepan over medium heat melt the butter until it bubbles and froths. Add the cut shallots and the bay leaves. Cook the shallots for twenty minutes and then add the sugar and the wine.
Lower the heat to medium low heat, stirring every few minutes, and cook until the wine has almost completely evaporated, about 40 minutes to one hour. When the consistency is jammy and something you would be proud to show to your grade 7 home economics teacher, remove the pan from the heat and set aside to cool to room temperature. When it has cooled to just about room temperature fold in the parsley. Hold at room temperature until ready to use.
So let’s say you are going for a beautiful rare roast. WHEN THE TEMPERATURE WITH A GOOD INSTANT READ THERMOMETER REACHES 118°F I want you to crank up the oven to 500°F for just five minutes and once that time has elapsed take it out of the oven. Rest it for at least 45 minutes. In the meantime we can make some gravy.
Remove the roasting rack to show off those drippings. Pour off the drippings, leaving ½ a cup behind in the pan. Scrape as much of the stuck on bits as you can and then add the flour to the pan, whisking it into the drippings to make a nice simple roux. Cook for a minute or two over medium heat and then start adding the stock, a cup at a time.
After the final cup goes in, bring the gravy to a quick boil and then season with the sea salt and pepper. Remove from stove and place in a gravy boat. Keep warm near the stove.
Carve away. I love to separate the bones from the meat like a rack of ribs. Those rib bones go back in the oven for 20 minutes as you get everything carved up and ready to go.
To serve it I would have a couple of slices of the beef, a nicely re-roasted bone, a little shallot jam and some gravy. And some vegetables. Lots of vegetables.
HUGH ACHESON is the author of the James Beard Foundation Award Winning Cookbook A NEW TURN IN THE SOUTH: Southern Flavors Reinvented for Your Kitchen, Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks, and THE BROAD FORK: Recipes for the Wide World of Vegetables and Fruits. He is a chef/partner of the Athens, Georgia, restaurants 5&10, The National, the Atlanta restaurant Empire State South, and The Florence in Savannah. He is a James Beard award winner for Best Chef Southeast and was named a Best New Chef by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.
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