A perfect, juicy, savory standing rib roast is celebration enough, but when accompanied by this tangy, slightly sweet sauce, your meal becomes a cause célèbre. Make extra sauce for use on burgers, chicken and sandwiches.
- Rib Roast:
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons coarse ground black pepper
- 1 teapsoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 (4 rib) standing rib roast, 8-9 pounds, trimmed
- 8 cups sliced onions
- 1 cup low sodium beef roast
- 1 cup mango chutney
- 1/2 cup prepared steak sauce
- 1/2 cup chili sauce
- 1/2 cup ketchup
- 2 tablespoons dark brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 cup bourbon
- Preheat the oven to 400°F.
- Combine the thyme, black pepper, paprika, garlic powder, salt and cumin in a bowl. Rub the mixture all over the rib roast. Place onions and broth in the bottom of a large nonstick roasting pan and set the roast on top. Let stand at room temperature for 30 minutes.
- Set an Anolon Advanced Bronze 16-Inch x 13-Inch Oval Roaster in the center of the oven. Roast the beef until a thermometer inserted into the center registers 125°F for medium-rare, about 2 hours 10 minutes to 2 hours 20 minutes. As the beef roasts, occasionally add water or additional beef broth to ensure there is a thin layer of liquid in the bottom of the pan. Transfer the roast to a cutting board and tent loosely with foil; let stand 20-30 minutes before slicing. Serve with the onions from the roasting pan and bourbon Bain sauce.
- Make the sauce while the meat cooks: combine the chutney, steak sauce, chili sauce, ketchup, Worcestershire sauce and sugar in a medium saucepan over medium heat. Bring to a simmer, reduce heat to medium low and cook until thickened, 5-6 minutes. Stir in the bourbon, return to a simmer and cook until thickened, 6-7 minutes longer. Serve the sauce warm or at room temperature.