Victoria's Red Wine Sauce For Standing Rib Roast

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.