Rib Roast with Wine Sauce

Ingredients

Rib Roast

• 7½ lb bone-in rib eye
• Olive oil
• Salt
• Garlic Salt
• Pepper
• Butter
• Olive oil

Wine sauce

• 1 large shallot
• ½ lb button mushrooms
• 6 tbs butter
• 1 tsp salt
• 1 tsp garlic salt
• ¼ tsp sugar
• ½ C red wine

Directions

1. Season the beef evenly with salt, garlic salt, pepper, butter, olive oil and a touch of sugar. I usually rub more salt on the fatty part so when it melts the salty fat will drip down. I use that to make a base for the gravy.
2. Wrap the beef and put it in refrigerator for eight hours.
3. Take beef out 1 to 2 hours before roasting to come to room temperature
4. Roast the beef at 325°F for 2.5 hours, which is Rare for a 7½ lb rib roast. See the table below for additional Finish Levels

Wine Sauce

1. Melt butter and sauté shallots until translucent. Add the mushrooms and sauté for 2-3 minutes.
2. Add the seasonings and wine and reduce by 25%.

Chef's Notes: Tips for Precision

• Always use a meat thermometer inserted into the thickest part of the roast (away from bone or fat) for the most accurate reading
• Let rest 20-30 minutes tented with foil. Carryover cooking typically raises the internal temperature of a rib roast by 5-10°F during the resting phase

Cooking Point Alternatives

Finish Level	Final Temp	Pull Temp	Time/lb (min)	Notes
Rare	120-129°F	115-120°F	15-20	Cool red center, very tender
Medium Rare	130-134°F	120-125°F	18-20	Warm red center, juicy and tender
Medium	135-144°F	125-135°F	20-22	Pink center, slightly firmer
Medium Well	145-154°F	135-145°F	22-25	Slightly pink center, firmer texture
Well	155-164°F	145-155°F	25-30	Little to no pink, drier texture