Beef Rib Roast with Shallots

Searching for your next dinner party recipe? Then look no further! This recipe is sure to become a staple in your household. Our Beef Rib Roast with Shallots is easy to prepare and requires only a few simple ingredients.

The Rectangular Roaster is ideal for this recipe, exposing the standing rib roast to consistent heat until it is roasted to perfection. Featuring a low-profile design that is optimized for oven-roasting, this piece of cookware will deliver a truly tender and flavourful roast with minimal effort. If you’re struggling to get started, here’s a brief overview on how to cut a shallot!

Our Beef Rib Roast with Shallots makes for a great dish to serve family and friends for Sunday dinner or at your next get-together, providing a delicious centrepiece for any dinner table. This recipe takes just over two hours to prepare, serving between six and eight servings at a time. Simply adjust the size of the roast if you’re expecting more guests and enjoy!

Remove the roast from the refrigerator 1 hour prior to cooking. Preheat oven to 450°F.

Generously season roast with salt and pepper, and place in Enamelled Cast Iron Rectangular Roaster in a cast iron roasting pan. Roast at 450°F for 15 minutes. Reduce heat to 300°F and cook an additional 2 to 2 1/2 hours, depending on desired doneness.

Once the roast is in the oven, toss the peeled shallots with olive oil, salt and pepper. Add the shallots to the roasting pan, along with 3 sprigs of thyme, after the roast has cooked for 30 minutes.

Meanwhile, in a small saucepan, combine vinegar, beef stock, remaining thyme, bay leaf and garlic. Bring to a boil and reduce by half, about 8 to 10 minutes. Set aside.

Begin checking the internal temperature of the roast after 90 minutes. Cooking times will vary depending on the size of the roast. Remove from the oven when the internal temperature reaches 130°F for medium-rare, or 145°F for medium.

Remove the roast and the shallots to a plate. Tent loosely with foil and let rest at least 15 minutes. Discard the thyme sprigs.

Skim the fat from the roasting pan, then set the pan on the stove over medium heat. Carefully add the red wine, and scrape up any browned drippings and fond from the bottom of the pan. Reduce the wine by half, then pour into the saucepan with the reduced stock mixture.

Bring this sauce to a boil, then reduce to a simmer and remove the thyme, bay leaf and garlic. Stir the butter and flour together in a small bowl, then whisk into the sauce to thicken it. Continue to cook 2 or 3 minutes, and season to taste with salt and pepper. Transfer to a warm gravy boat.

Slice the roast and serve it with the whole shallots and red wine sauce.