Standing Rib Roast With Black Currant Port Glaze

Tart berries and sweet fortified wine balance the richness of this lavish main.

Serves
6–8
Time
2 hours 30 minutes

MAURA MCEVOY

Updated on December 20, 2025

This crowd-pleasing rib roast was inspired by former SAVEUR test kitchen director Kellie Evans’ days as a film and television caterer—a job that required feeding many hungry people. Finished with a sweet-and-sour black currant port glaze, it makes an impressive presentation for any festive occasion.

Featured in: “A Roasty, Toasty, Creamy, Meaty, Crowd-Pleasing Late-Winter Feast” by SAVEUR Editors in the March 2015 issue.

Ingredients

One 8-lb. bone-in beef rib roast
8 medium garlic cloves, halved
Kosher salt and freshly ground black pepper
4 Tbsp. unsalted butter
1 large shallot, finely chopped
2 cups ruby port
1 cup black currant preserves
2 Tbsp. red wine vinegar
3 Tbsp. vegetable oil

ADVERTISEMENTAD

Instructions

Step 1

Position a rack in the center of the oven and preheat to 350°F. Using a paring knife, make 16 incisions, about ½ inch deep, all over the roast and insert the garlic. Generously season the meat with salt and black pepper.

Step 2

Make the glaze: In a small pot over medium-high heat, melt the butter. When the foam begins to subside, add the shallot and cook, stirring frequently, until translucent and soft, 4–6 minutes. Add the port and bring to a boil, then turn the heat to medium-low and cook, stirring occasionally, until the liquid is reduced by a third, 6–8 minutes. Stir in the preserves and vinegar, season to taste with salt and black pepper, and cook until smooth and syrupy, 3–5 minutes more. Remove from the heat.

Step 3

To a large cast iron skillet over high heat, add the oil. When it’s hot and shimmering, add the roast and sear, using tongs or two large forks to turn it occasionally, until browned all over, 10–12 minutes. Position the roast bone-side down in the skillet and bake, basting with the glaze every 15–20 minutes, until an instant-read thermometer inserted into the thickest part of the meat reads 120°F, about 1 hour and 15 minutes for rare. Set aside to rest for 20 minutes.

Step 4

Carve and serve with the remaining glaze on the side.

Position a rack in the center of the oven and preheat to 350°F. Using a paring knife, make 16 incisions, about ½ inch deep, all over the roast and insert the garlic. Generously season the meat with salt and black pepper.
Make the glaze: In a small pot over medium-high heat, melt the butter. When the foam begins to subside, add the shallot and cook, stirring frequently, until translucent and soft, 4–6 minutes. Add the port and bring to a boil, then turn the heat to medium-low and cook, stirring occasionally, until the liquid is reduced by a third, 6–8 minutes. Stir in the preserves and vinegar, season to taste with salt and black pepper, and cook until smooth and syrupy, 3–5 minutes more. Remove from the heat.
To a large cast iron skillet over high heat, add the oil. When it’s hot and shimmering, add the roast and sear, using tongs or two large forks to turn it occasionally, until browned all over, 10–12 minutes. Position the roast bone-side down in the skillet and bake, basting with the glaze every 15–20 minutes, until an instant-read thermometer inserted into the thickest part of the meat reads 120°F, about 1 hour and 15 minutes for rare. Set aside to rest for 20 minutes.
Carve and serve with the remaining glaze on the side.