Herb-Seasoned Rib Roast with Red Wine Pan Sauce


  • 1 well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 lbs.)
  • Seasoning:
  • 2 tbsp. steak seasoning blend
  • 2 tsp. dried oregano leaves
  • 2 tsp. dried thyme leaves

Red Wine Pan Sauce:

  • ¼ cup finely chopped red onion
  • ¾ cup dry red wine
  • 1 can (13 ¾ to 14 ½ oz.) ready-to-serve beef broth
  • 2 tbsp. unsalted butter, softened
  • 2 tbsp. all-purpose flour


  1. Heat oven to 350 f. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
  2. 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 350 degree oven 1 ¾ to 2 ¼ hours for medium rare; 2 ¼ to 2 ¾ hours for medium doneness.
  3. Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degree for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes.
  1. Meanwhile prepare Red Wine Pan Sauce. Skim fat from drippings, reserving 1 tbsp. Heat reserved 1 tbsp. fat in 3-quart saucepan over medium heat until hot. Add onion; cook and stir one to two minutes or until tender. Meanwhile place roasting pan over medium heat; add wine. Cook and stir one to two minutes or until brown bits attached to pan are dissolved. Add wine mixture and broth to onion in saucepan; bring to a boil over medium-high heat. Cook butter and flour in small bowl until smooth. Whisk into wine sauce; cook and stir one minute or until sauce is thickened.
  2. Carve roast into slices; season with salt, as desired. Serve with wine sauce.