James Beard Award winning chef Hugh Acheson shares his recipe for a standing rib roast that adds flavor and visual appeal with the addition of a red wine shallot jam and rich gravy with a peppery bite.
According to Chef Acheson: "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."