Herb Seasoned Rib Roast with Red Wine Pan Sauce Recipe

Ingredients:

• 1 (4 to 6 lbs) beef rib roast, well-trimmed
• SALT SEASONING:
• 2 Tbsp steak seasoning blend or pepper seasoning blend*
• 2 tsp dried oregano leaves
• 2 tsp dried thyme leaves
• RED WINE PAN SAUCE:
• 3/4 cup dry red wine
• 2 Tbsp unsalted butter, softened
• 1/4 cup red onion, finely chopped
• 2 Tbsp all-purpose flour
• 1 can (13-3/4 to 14-1/2 oz) ready-to-serve beef broth
• *Or use 2 tsp salt and 1-1/2 tsp ground black pepper instead of steak seasoning blend

Directions:

1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
2. Place roast, fat side up, in shallow roasting pan. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2-1/4 hours for medium rare; 2-1/4 to 2-3/4 hours for medium doneness. Roast is done when internal temperature registers 135°F for medium rare; 145°F for medium.
3. Transfer roast to warm platter; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile prepare Red Wine Pan sauce. Skim fat from pan drippings, reserving 1 Tbsp of fat. Place roasting pan over medium heat and add wine. Cook and stir 1 to 2 minutes or until browned bits attached to pan are dissolved. Set aside.
5. Heat the reserved 1 Tbsp fat and 2 Tbsp butter in 3-quart saucepan over medium heat until hot. Add chopped onion; cook and stir 1 to 2 minutes or until soft. Stir in the flour, then beef broth, stir and bring to a boil. Add wine mixture from roasting pan to saucepan. Allow to simmer over medium-high heat. Cook, stirring often, about 5 minutes or until reduced to about 1-1/3 cups. Taste and adjust seasoning, adding salt, pepper or a splash more wine if desired.
6. Carve roast into slices. Serve with wine sauce.