Dijon Wine Marinated Rib Roast
Elevate your holiday table or special gathering with this show-stopping Dijon Wine Marinated Rib Roast. This luxurious bone-in rib roast is infused with the bold flavors of Dijon mustard, dry red wine, fresh rosemary, and thyme, creating a marinade that tenderizes the meat while imparting incredible flavor. Roasted to perfection atop a bed of caramelized onions and basted with rich beef broth, this dish boasts a savory crust and juicy, melt-in-your-mouth center. Complete with a luscious pan sauce made from the roast’s drippings, this centerpiece is as elegant as it is delicious. Whether you’re hosting a dinner party or celebrating a special occasion, this recipe promises an unforgettable dining experience. Keywords: rib roast recipe, Dijon marinade, holiday roast, beef dinner ideas, oven-roasted rib roast.
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Recipe Information
Ingredients
- 5 lbs bone-in rib roast
- 0.25 cups Dijon mustard
- 1 cups dry red wine
- 2 tbsp olive oil
- 4 units garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme leaves
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 unit yellow onion, sliced
- 1 cups beef broth
Instructions
1. In a small bowl, whisk together the Dijon mustard, red wine, olive oil, minced garlic, fresh rosemary, fresh thyme, kosher salt, and black pepper to create the marinade.
2. Rub the marinade generously all over the rib roast, ensuring it is evenly coated. Place the roast in a large resealable plastic bag or a baking dish, cover, and refrigerate for at least 6 hours or overnight for best results.
3. When ready to cook, remove the rib roast from the refrigerator and let it sit at room temperature for 1 hour. Preheat your oven to 450°F (232°C).
4. In a roasting pan, spread the sliced onion evenly to create a bed for the rib roast. Place the rib roast on top of the onion, fat side up.
5. Roast the rib roast in the preheated oven for 20 minutes to develop a crust. Reduce the oven temperature to 325°F (163°C) and continue cooking for approximately 90–120 minutes, or until a meat thermometer inserted into the thickest part of the roast reads 125°F (52°C) for medium-rare (adjust the temperature based on your desired doneness).
6. While the roast is cooking, pour the beef broth into the roasting pan to prevent the onions from burning and to create a flavorful base for the pan juices.
7. Once the rib roast reaches your desired level of doneness, remove it from the oven and tent it loosely with aluminum foil. Let the roast rest for 20 minutes before carving to allow the juices to redistribute.
8. While the roast rests, strain the pan drippings into a saucepan and simmer over medium heat to reduce and thicken slightly, creating a flavorful sauce.
9. Slice the rib roast into thick cuts and serve warm with the reduced sauce drizzled on top.
Nutrition Facts
Calories |
7299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 573.7 g | 736% | |
| Saturated Fat | 220.1 g | 1100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 4721 mg | 205% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.9 g | ||
| Protein | 443.3 g | 887% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 365 mg | 28% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 6183 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
