Standing Beef Rib Roast with Roasted Garlic Gravy

This Standing Beef Rib Roast with Roasted Garlic Gravy is a savory and satisfying main dish for large family gatherings. The garlic for the standing rib roast can be roasted up to 2 days ahead.

Standing Beef Rib Roast with Roasted Garlic Gravy
Makes 8 servings
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Ingredients
  1. 1 (7-pound) beef rib roast
  2. 2 tablespoons plus 2 teaspoons vegetable oil, divided
  3. 1 tablespoon minced fresh rosemary
  4. 2 1/4 teaspoons kosher salt, divided
  5. 1 1/4 teaspoons ground black pepper
  6. 1 large head garlic
  7. 3 1/2 cups beef broth, divided
  8. 2 tablespoons all-purpose flour
  9. 2 tablespoons tomato paste
  10. Garnish: fresh sage, fresh thyme
Instructions
  1. Let roast stand at room temperature for 30 minutes.
  2. Preheat oven to 325°. Place a roasting rack in a heavy-bottomed roasting pan; spray rack with cooking spray.
  3. Rub roast with 2 tablespoons oil, and sprinkle with rosemary, 2 teaspoons salt, and 1 teaspoon pepper. Place roast, bone side down, on prepared rack.
  4. Cut 1/4 inch off top of garlic head, keeping cloves intact. Place garlic, cut side up, on a piece of foil. Drizzle with remaining 2 teaspoons oil, and wrap foil around garlic
  5. to cover. Add to roasting rack.
  6. Bake roast until a meat thermometer inserted in the center registers 135° for medium-rare, about 1 1/2 hours, or until desired degree of doneness. Bake garlic until cloves are soft and golden brown, about 1 hour. Remove garlic from oven. Let cool completely. Remove roast from oven, and transfer to a serving platter; lightly cover with foil.
  7. Squeeze garlic pulp into a small bowl, and mash with a fork. Place roasting pan on stovetop on 2 burners. Stir in 3 cups broth and mashed garlic, and cook over medium heat for 2 to 3 minutes, scraping browned bits from bottom of pan with a wooden spoon.
  8. In a small bowl, whisk together flour and remaining 1/2 cup broth. Whisk flour mixture, tomato paste, and remaining 1/4 teaspoon each salt and pepper into garlic mixture. Cook, whisking constantly, over medium-high heat until thickened and bubbly, about 5 minutes. Serve immediately with roast. Garnish with sage and thyme, if desired.
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