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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 not last minute panic when it comes time to serve.

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. 

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