Victoria's Red Wine Sauce For Standing Rib Roast
Standing Rib Roast is glamorous and tastes amazing. I like to serve it with a nice red wine sauce that can be made days ahead so there is no last minute panic when it comes time to serve.
INGREDIENTS
3 Tablespoons Unsalted Butter
2 Tablespoons Olive Oil
3 Diced Shallots
4 Diced Garlic Cloves
3 Diced Cipollini Onions
1/4 Cup Grated Fennel
1 Teaspoon Muscovado Sugar
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
4 Large Sprigs Fresh Thyme
3 Cups Beef Broth
1 750 ml Bottle Dry Red Wine
1 Tablespoon Unbleached Flour
In a large size saucepan place the unsalted butter and olive oil. Heat over a medium heat. Add the shallots, garlic, cipollini onions and grated fennel. Cook for 3 minutes. Stir frequently. Add the flour and stir. Cook for 1 more minute. Add the salt, pepper, Muscovado sugar and thyme. Add the beef broth and red wine. Stir and turn the heat up to high. Bring to a boil for 5 minutes. Reduce the heat to medium low and cook, stirring occasionally, for 1 hour. Serve immediately with roast or place in the fridge for up to 2 days before using. Makes approximately 3 cups.
