Recipe

Savory Rib Roast: Silky Sauce

A classic, holiday worthy rib roast with crisp, browned edges and a silky pan sauce that tastes like you tried way harder than you did.

By Matt Campbell

•

4.8

A sliced rib roast on a wooden cutting board with a glossy pan sauce spooned over the slices and fresh herbs scattered nearby

Jump to Recipe

Rib roast is one of those dishes that looks like a flex even when you keep it simple. This one is my favorite kind of “fancy”: a deeply savory crust, juicy rosy center, and a silky, smooth pan sauce that pulls the whole thing together like a good playlist at a dinner party.

We are not doing anything weird here. No hard-to-find ingredients, no complicated marinades. Just smart seasoning, a steady roast, and one small sauce move that makes the drippings taste restaurant-level. Also, yes, you should taste as you go. It is basically the law.

A raw rib roast tied with butcher's twine and rubbed with salt, pepper, and minced garlic on a rimmed baking sheet

Why It Works

Silky sauce, not greasy sauce: We separate and control the fat, then finish with cold butter for that smooth, glossy texture.
Crisp edges, tender middle: A high heat start builds crust, then a gentler roast keeps the interior juicy.
Reliable doneness: A thermometer does the thinking so you can do the snacking.
Big flavor from basic ingredients: Garlic, herbs, and a little Dijon carry a lot of weight.

Pairs Well With

Creamy mashed potatoes
Roasted Brussels sprouts
Soft dinner rolls
Arugula salad with lemon

Storage Tips

Cool it fast: Slice leftover roast into meal-sized portions so it chills quickly and stays juicy.

Fridge: Store beef and sauce separately in airtight containers for up to 4 days.
Freezer: Freeze sliced beef (wrapped tightly) up to 2 months. Freeze sauce up to 2 months in a small container.
Reheat (best method): Put slices in a baking dish with a splash of beef broth, cover with foil, and warm at 275°F until just heated through.
Reheat sauce: Warm gently on low. If it looks broken, whisk in 1 to 2 teaspoons cold water or a small pat of butter.

Leftover MVP ideas: rib roast grilled cheese with horseradish mayo, steak and egg breakfast plates, or thin slices folded into a quick beef dip.

Common Questions

How much rib roast do I need per person?

A good rule is 1 pound per person for bone-in rib roast, or 3/4 pound per person for boneless. That builds in a little leftover cushion, which is honestly the point.

What internal temperature should I aim for?

Rare: pull at 115°F to 120°F, rest to 125°F to 130°F
Medium-rare: pull at 118°F to 125°F, rest to 130°F to 135°F
Medium: pull at 128°F to 135°F, rest to 140°F to 145°F

Resting matters. Big roasts can climb 10°F to 15°F after the oven, especially with a longer rest.

Do I have to tie the roast?

If it is boneless, tying helps it cook evenly. If it is bone-in, you can skip it, but tying still gives you a nicer shape and more even slices.

Can I make this without wine?

Yes. Swap the wine for more beef broth plus 1 tablespoon balsamic vinegar or lemon juice for brightness.

Why is my sauce not smooth?

Usually it is one of two things: it boiled hard after adding butter, or it has too much fat. Keep the heat low and finish with cold butter off the heat, whisking until glossy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Roasting pan with rack (or a sturdy sheet pan with a wire rack)
Instant-read thermometer or probe thermometer
Chef’s knife and cutting board
Small saucepan for the pan sauce
Fine mesh strainer (optional, for ultra-smooth sauce)
Foil for resting

The first time I cooked a rib roast for a group, I treated it like a biology exam. I overthought every second, opened the oven too many times, and still somehow ended up with a decent roast.

What I remember most, though, was the moment the sauce came together. One minute it was just drippings and broth, the next it turned glossy and smooth and everyone started hovering near the stove with a spoon. That is the energy I want in my kitchen. Low drama, high reward, and a little chaos that tastes amazing.

Savory Rib Roast: Silky Sauce

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 45 minutes

Total Time 2 hours 35 minutes

Servings 8 servings

Ingredients

Rib Roast

1 (5 to 6 lb) bone-in rib roast (prime rib), tied (ask your butcher)
2 1/2 tsp kosher salt (plus more to taste)
2 tsp freshly ground black pepper
2 tbsp Dijon mustard
6 cloves garlic, minced or finely grated
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
2 tbsp olive oil
1 large yellow onion, thickly sliced
2 carrots, cut into chunks
2 celery stalks, cut into chunks

Silky Pan Sauce

1 1/2 cups beef broth (low-sodium preferred)
1/2 cup dry red wine (optional)
1 tbsp Worcestershire sauce
1 to 2 tsp Dijon mustard
1 tbsp all-purpose flour
2 tbsp cold unsalted butter, cut into pieces
Salt and black pepper, to taste

Instructions

Let the roast lose its chill. Take the rib roast out of the fridge 60 to 90 minutes before cooking. Pat it very dry with paper towels.
Preheat the oven. Set oven to 450°F. Position a rack in the lower middle of the oven.
Make the rub. In a small bowl, mix salt, pepper, Dijon, garlic, rosemary, thyme, and olive oil into a paste.
Season the roast. Rub the paste all over the roast, including the sides. Place onion, carrots, and celery in the roasting pan, set the rack on top, then place the roast on the rack (fat cap up).
Roast for crust. Roast at 450°F for 20 minutes to kickstart browning.
Lower heat and finish roasting. Reduce oven to 325°F and continue roasting until the center hits your target pull temp. For medium-rare, pull at 118°F to 125°F. Plan on about 12 to 15 minutes per pound, but follow the thermometer, not the clock.
Rest like you mean it. Transfer roast to a cutting board and tent loosely with foil. Rest 25 to 35 minutes. Do not skip this. This is where juicy happens.
Start the pan sauce (skim the fat). Carefully pour pan drippings into a measuring cup. Let it sit 2 to 3 minutes so fat rises. Spoon off and reserve 2 tablespoons of the fat. Keep the rest of the drippings (the brown stuff is flavor gold).
Make a quick roux. In a small saucepan over medium heat, warm the reserved 2 tablespoons fat. Whisk in flour and cook 1 minute, just until it smells a little nutty and looks like wet sand.
Whisk in liquids, then simmer. Slowly whisk in beef broth and wine (if using). Add Worcestershire and the reserved drippings. Bring to a gentle simmer and cook 5 to 8 minutes until lightly thickened. If you want it extra smooth, strain it through a fine mesh strainer.
Finish silky. Turn heat to low. Whisk in Dijon, then whisk in the cold butter one piece at a time until glossy. Taste and adjust with salt and pepper. Keep warm on very low heat. Do not boil after adding butter.
Slice and serve. For bone-in, slice perpendicular to the ribs into 1/2-inch slices, or cut the bones away first and then slice. Spoon sauce over and watch everyone suddenly show up in the kitchen.

A small saucepan of glossy brown pan sauce being whisked on a stovetop

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes