- 1 9 to 10 pound standing rib roast (4 ribs), butcher's cut
- 3 cloves garlic, peeled
- 1-1/2 tablespoons coarsely ground or cracked black pepper
- 1-1/2 tablespoons kosher or coarse sea salt
- 1-1/2 tablespoons herbes de Provence or Italian herb blend
- 1-1/2 teaspoons paprika (sweet or hot – to taste)
- 2 teaspoons extra virgin olive oil
- 4 large shallots, peeled and quartered
- 3 tablespoons unbleached all-purpose flour
- 3 cups low sodium beef broth/stock
- ½ cup Madeira or Port
- One hour before roasting remove roast from refrigerator. Preheat the oven to 450°F thirty minutes before roasting.
- Using the metal "s" blade, chop garlic in food processor for 5 seconds. After scraping the bowl, add in the pepper, salt, olive oil, herbs, and paprika to processor for another 10 seconds. Slather the meat with this mixture, and let sit for one hour before roasting. Then chop shallots in work bowl (about 10 pulses) and set aside for later for making sauce.
- Roast meat (bone side facing down) in a large roasting pan for 30 minutes at 450°F, and then lower heat to 125-130°F and roast for 13 minutes per pound, which usually ranges from 1 hour 55 minutes - 2 hours 10 minutes. Once roasting is finished, wait 10 to 15 minutes before carving.
- In the meantime, prepare the Madeira Sauce. Drain all but 3 tablespoons of fat from the large roasting pan. Place the pan over 2 stove burners on medium heat. Cook the shallots in the pan, and make sure to stir constantly for 2 minutes. Add the flour to the pan and cook for another 3 minutes. Then reduce heat to low, add in the beef broth and Madeira, and cook for 5 minutes. Serve with Rib Roast and enjoy.