A beef rib roast is one of the most impressive and flavorful cuts you can serve at your table. Known for its rich marbling, tender texture and bold taste, this premium cut of beef is ideal for special occasions or celebrations. Cooking a rib roast may seem daunting, but it’s easier than you think. A slow roasting method ensures the beef remains juicy and tender, while a high-heat finish creates a beautifully browned crust. Paired with the right sauce, a rib roast becomes a true showstopper for your next gathering.
February marks National Cherry Month, celebrating the flexibility and vibrant flavor of cherries, whether they’re fresh, dried or preserved. Known for their sweet-tart profile, cherries are often featured in both savory and sweet recipes, adding complexity to dishes. In this recipe, cherries play a starring role in the red wine cherry sauce, bringing a burst of fruity sweetness to complement the savory richness of the beef. This sauce balances the roast’s deep, umami flavors with the cherries’ bright notes, making it an unforgettable pairing.
The beef rib roast with red wine cherry sauce is a perfect example of how simple yet elegant ingredients can come together to create a gourmet experience. The sauce not only elevates the roast but also highlights the versatility of cherries, making it an excellent dish to enjoy during National Cherry Month. Whether you’re hosting a dinner party or looking to create a memorable meal for your family, this recipe brings sophistication and warmth to the table.
With this dish, you’ll enjoy the classic pairing of beef and wine while celebrating the vibrant flavor of cherries in a way that feels both seasonal and special. It’s the perfect centerpiece for any winter gathering and a delicious nod to this unique fruit’s culinary versatility.
This recipe is brought to you by the Wisconsin Beef Council.
Beef Rib Roast with Red Wine Cherry Sauce
Ingredients
- 1 beef Rib Roast Bone-In 2 to 4 ribs, small end, chine (back) bone removed (6 to 8 pounds)
- 1/4 cup plus 2 tablespoons minced shallots divided
- 2 tablespoons plus,1 teaspoon minced fresh thyme
- 1-1/8 teaspoons coarse grind black pepper divided
- 1 tablespoon unsalted butter
- 1 cup reduced-sodium beef broth divided
- 1 cup dry red wine
- 1/2 cup dried cherries or cranberries
- 2 teaspoons cornstarch
Instructions
- Preheat oven to 350°F. Combine 2 tablespoons shallots, 2 tablespoons thyme and 1 teaspoon pepper; press evenly onto all surfaces of beef Rib Roast Bone-In.
- Place roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
- Meanwhile, heat butter in large nonstick skillet over medium heat until melted. Add remaining 1/4 cup shallots and 1 teaspoon thyme; cook and stir 3 to 5 minutes or until shallots are tender and begin to turn golden. Add 3/4 cup broth, wine and cherries to skillet; bring to boil. Reduce heat; cook, uncovered, over medium heat 6 to 8 minutes or until reduced to 1-1/2 cups. Combine remaining 1/4 cup broth and cornstarch; whisk into wine mixture. Stir in remaining 1/8 teaspoon pepper; bring to a boil. Cook 1 to 2 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
- Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to 15°F to reach 145°F for medium rare; 160°F for medium.)
- Carve roast into slices; season with salt, as desired. Serve with Red Wine-Cherry Sauce.