Ingredients
4fresh rosemary sprigs,chopped
4garlic cloves,chopped
2tbspolive oil
6lbbeef rib roast,standing
kosher salt and ground black pepper,to taste
3carrots,chopped
3celery ribs,chopped
2small onions,chopped
2cupsbeef broth,low-sodium
2cupsCabernet Sauvignon wine
4ozdried cherries
2⅔tbspbutter,unsalted
2tbspall-purpose flour,or as needed
Preparation
Preheat the oven to 325 degrees F.
Mix the rosemary, garlic, and olive oil in a bowl. Rub the standing rib roast with mixture and season liberally with kosher salt and black pepper.
Heat an 11-inch cast-iron skillet over medium-high heat until the skillet is very hot. Brown the standing rib roast on all sides for 3 to 5 minutes per side in the hot skillet. Remove the meat from the skillet.
Cook and stir the carrots, celery, and onions in the hot skillet until slightly browned. Stir the beef broth into vegetables.
Place the roast on top of the vegetables in the skillet.
Roast the meat in the oven for about 2½ hours until an instant-read meat thermometer inserted into the middle reads 120 degrees F.
Transfer the roast from the skillet to a serving platter, retaining pan drippings and vegetables. Let rest at least 30 minutes before slicing.
About 15 minutes before serving, combine the red wine with the dried cherries in a saucepan over medium heat.
Bring to a boil and reduce heat to low. Simmer for about 10 minutes, until the cherries have absorbed all the wine, while stirring occasionally Remove from the heat.
Melt the butter in a separate saucepan over medium heat and whisk the flour into the hot butter to make a paste. Strain the reserved pan juices into the cherries using a fine mesh strainer. Bring the cherry sauce with pan juices to a boil.
Stir the flour paste into the sauce, then reduce the heat to low, and simmer for about 5 minutes until thickened. Season sauce with salt and black pepper.
Serve sauce with roast, and enjoy!
