Standing Rib Roast with Bacon and Rosemary Jus and Yorkshire Puddings

Standing Rib Roast with Bacon and Rosemary Jus and Yorkshire Puddings
Standing Rib Roast with Bacon and Rosemary Jus and Yorkshire Puddings

Standing Rib Roast with Bacon and Rosemary Jus and Yorkshire Puddings

When it comes to the great holiday tradition of roast beef and Yorkshire pudding, traditional flour-based gravy and opted for a lighter sauce, called a jus. This is simply a pan sauce naturally thickened by reduction. You can leave it out and serve the roast as is, but a little of this intensely flavoured sauce drizzled over the meat and Yorkshire pudding sure is tasty. You may also want to serve some Horseradish Cream on the side.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Servings 10 people


  • 5- bone standing rib-eye roast about 12 pounds, chine bone removed and fat trimmed to ¼ inch (save the fat
  • 6 large garlic cloves
  • 3 tablespoons fresh thyme leaves
  • 1 tablespoon minced rosemary
  • 2 1/2 tablespoons olive oil
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 ½ tablespoons extra virgin olive oil
  • 2 large yellow onions cut into wedges
  • 4 ribs celery cut into 2 inch pieces
  • 4 large carrots peeled and cut into 2 inch pieces
  • for Yorkshire pudding)
  • Bacon and Rosemary Jus recipe follows
  • Makes 2 to 3 cups
  • 100 g dried porcini mushrooms
  • 2 cups boiling water
  • 125 g thick-sliced bacon cut into ½-inch-wide strips
  • ½ cup thinly sliced shallots
  • 3 tablespoons thinly sliced garlic
  • 250 g white or cremini mushrooms thinly sliced
  • 750 ml bottle fruity red wine
  • 5 cups homemade beef stock
  • 1 fresh rosemary sprig
  • Salt and freshly ground black pepper
  • 4 tablespoons ½ stick butter, cut into 4 pieces
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish drained
  • 2 tablespoons mayo
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tablespoons chives finely chopped


  • Bacon and Rosemary Jus (recipe follows)
  • Place the porcini in a small bowl and cover with the boiling water. Soak for at least 45 minutes, or up to several hours, until soft. Remove the porcini from the liquid with a slotted spoon. Chop and set aside.
  • Strain the soaking liquid, leaving behind any grit in the bottom of the bowl, and reserve.
  • Heat a large saucepan over medium heat. Fry the bacon until golden but not quite crisp. Leave about 2 tablespoons of the fat in the pan with the bacon; save the rest of the fat for another purpose or discard.
  • Add the shallots and garlic to the pan, cover, and cook until soft, stirring from time to time, about 3 minutes. Stir in the fresh mushrooms and cook until soft, 5 to 7 minutes, scraping up any browned bits from the bottom of the pan. Add the porcini and red wine, bring to a boil, and boil until reduced to about 1 cup, about 15 minutes. Add the porcini soaking liquid and the stock and continue to boil until the sauce is reduced to 5 cups, about 30 minutes. Skim off any fat or scum from the surface of the sauce, add the rosemary, and cook for 3 minutes more.
  • Remove the rosemary, cover, and set the sauce aside.
  • While the roast is resting, pour off all the fat from the roasting pan, leaving the juices in the pan. Place the pan over two burners on medium heat and add the sauce. Bring to a boil, scraping up any browned bits from the bottom of the roasting pan. Pour the sauce back into the saucepan and boil until the sauce develops a rich, meaty flavor and is just turning syrupy. There should be about 3 cups of jus. Season to taste with salt and pepper. Whisk in the butter 1 tablespoon at a time just until it is melted and the sauce becomes velvety. Serve at once.
  • xxxxx
  • With the motor running, drop the garlic through the feed tube of a small food processor. Stop and scrape the sides of the bowl. Add the thyme, salt, pepper, and oil and pulse to form a paste.
  • Pat the roast dry with paper towels. Place the roast bone side down on a cutting board and cut ten to twelve 2-inch-long gashes through the fat, taking care not to cut into the meat itself. Press some of the garlic-herb mixture into each gash and smear the rest over the top, sides, and ends of the roast. Let sit for 4 hours at room temperature.
  • Preheat the oven to 450°F, with a rack in the lower third of the oven.
  • Place the roast bone side down in a roasting pan, or, if you have a large roasting rack, fit the rack into the pan and place the roast on the rack. If you have a cable-type digital continuous-read thermometer, insert it into the center of the roast and set it for 110°F to 115°F for rare or 120°F to 125°F for medium-rare. Roast for 20 minutes, then turn down the oven to 350°F and continue to roast until it has reached the desired temperature. If you are not using a continuous-read thermometer, begin monitoring the internal temperature with an instant-read thermometer after 1 hour, checking the temperature every 15 minutes.
  • When the roast is done, set it aside, loosely covered with aluminum foil, to rest for at least 20 minutes, and up to 45 minutes, before carving and serving. The final temperature will rise 10 to 15 degrees. While the roast is resting, finish the Bacon and Rosemary Jus.
  • To carve and serve, place the roast on a carving board so that the bones are vertical. Run a carving knife between the bones and the meat to sever the rack from the meat. Set the bones aside and turn the roast so that the bone side lies flat.
  • Cut the roast into ¼- to ¼-inch-thick slices and arrange the slices in an overlapping row on a serving platter. Slice between the bones and add to the platter. Stir any carving juices into the jus.
  • Serve roast with the jus, horseradish cream, and the Yorkshire puddings.
  • Alternative Cuts: Boneless rib-eye roast, New York strip roast, or 2 whole beef tenderloins (begin checking beef tenderloin for doneness 20 minutes after reducing the oven temperature to 350°F).


Cook’s Notes
Buy the best beef you can afford—USDA Choice or, if you can find it, USDA
Prime. If you are really feeling flush, purchase a pricey but delicious Wagyu rib
I often season the roast ahead, wrap it in plastic wrap, and refrigerate it
overnight, or for up to 36 hours, to allow the seasonings to penetrate the meat.
(Let the roast stand for 4 hours at room temperature before roasting.)
If you make this roast with grass-fed beef or bison, cook the roast to 110°F for
rare. After 20 minutes, reduce the oven temperature to 275°F and allow extra
time for cooking.
I like to roast red beets or big chunks of celery root and parsnips to serve with
our holiday roast. Broccolini with Pecan Brown Butter ([>]), spinach, or
asparagus is also nice.
Keyword Rib, Roast, Bacon, Rosemary Jus, Yorkshire Puddings

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