Herb Seasoned Rib Roast

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  • Well-trimmed
  • 2 tablespoons steak seasoning blend
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons dried thyme leaves


Prepare the Red Wine Pan Sauce.

Heat oven to 350 degrees. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.

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 oven 1-3/4 to 2-1/4 hours for medium rare, 2-1/4 to 2-3/4 hours for medium doneness.

Remove roast when meat thermometer registers 135 degrees for medium rare, 150 degrees 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 degrees to reach 145 degrees for medium rare; 160 degrees for medium.)

Meanwhile, prepare Red Wine Pan Sauce. Skim fat from pan drippings, reserving 1 tablespoon. Heat reserved 1 tablespoon fat in 3-quart saucepan over medium heat until hot. Add onion; cook and stir 1 to 2 minutes or until tender. Meanwhile, place roasting pan over medium heat; add wine. Cook and stir 1 to 2 minutes or until browned bits attached to pan are dissolved. Add wine mixture and broth to onion in saucepan; bring to a boil over medium-high heat. Cook 12 to 13 minutes or until reduced by about 1/3 (about 1-1/3 cups). Reduce heat to low. Combine butter and flour in small bowl until smooth. Whisk into wine sauce; cook and stir 1 minute or until sauce is thickened.

Carve roast into slices; season with salt, as desired. Serve with wine sauce.