Horseradish Standing Rib Roast W/ Merlot Gravy

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“A wet rub made of horseradish, fresh rosemary, garlic paste and thyme (optional).”
2hrs 15mins

Ingredients Nutrition

  • 3 -5 sprigs fresh rosemary
  • 1 (12 ounce) bottle prepared horseradish or 2 (12 ounce) bottles prepared horseradish
  • 2 -4 sprigs fresh thyme (optional)
  • 1 -2 teaspoon salt and pepper
  • 2 -4 garlic cloves
  • 2 cups merlot or 2 cups other red wine
  • 1 (11 ounce) can beef consomme
  • 1 large rib roast, with bones in do not trim the fat


  1. To make rub:
  2. Remove the leaves of the rosemary (do not discard the stems; place them aside). If also using thyme, do the same as above, also saving the stems. Place the rosemary/thyme leaves in a food processor.
  3. Mince the garlic. To turn the garlic into a paste, salt the pieces of garlic and with the back of a large knife run it back and forth over the salted garlic until you get a paste-like consistency.
  4. Add the garlic paste, and leaves into a food processor until blended uniformly.
  5. The Roast:
  6. Do not trim the fat and do not remove the bones. Pat the roast dry then apply rub mixture liberally all over the roast.
  7. In the bottom of the roasting pan add 1 cup of red wine, 1 can of beef consume, and the stems from the rosemary and or thyme, for extra flavor a bay leaf can also be added to the bottom of the pan.
  8. Preheat oven to 375°F.
  9. Place roast into pan bone side down. Cook the roast uncovered for 1 1/2 to 2 hours until internal temp reaches 135°F When the roast in finished, remove from oven and from the roasting pan. remove the stems and bayleaf from the roasting pan.
  10. Deglaze the pan with either red wine, water, or beef stock. just enough liquid to loosen the pan drippings. Once you have done this, pour the mixture into a saucepan, bring to a boil, and then allow mixture to simmer. Add some flour or cornstarch to the mixture by first diluting it with a small amount of water. add the flour mixture a couple times until gravy had reached desired consistency.

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