For optimal flavor, dry-brine the roast for 24-48 hours in the refrigerator before cooking. Pat the roast dry and generously coat with salt. This helps to season the meat throughout and create a delicious crust. Use a meat thermometer to accurately gauge the internal temperature of the roast. Insert the thermometer into the thickest part of the roast, away from the bone. Resting the roast is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful final product. If you prefer a thicker pan sauce, whisk together an additional tablespoon of flour with a tablespoon of cold water and stir it into the simmering sauce during the last few minutes of cooking. Serve with classic sides such as roasted potatoes, asparagus, and Yorkshire pudding for a complete and memorable meal.
Classic Standing Beef Rib Roast
-
PREP TIME15 mins
-
COOK TIME2 hrs 20 mins
-
TOTAL TIME2 hrs 55 mins
-
SERVING8 People
-
VIEWS63
Elevate your culinary experience with this magnificent standing beef rib roast. A centerpiece of holiday feasts and special occasions, this recipe ensures a succulent, flavorful roast that will impress your guests and tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate4 g
-
Cholesterol142 mg
-
Fiber0 g
-
Protein45 g
-
Saturated Fat15 g
-
Sodium273 mg
-
Sugar1 g
-
Fat37 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 325 degrees F (165 degrees C). (15 minutes)
02
StepGenerously season the beef rib roast with kosher salt and freshly ground black pepper. Place it rib-side down in a roasting pan. (5 minutes)
03
StepRoast in the preheated oven until the internal temperature reaches your desired doneness. For medium-rare (130-135°F), roast for approximately 2 hours and 20 minutes. Use a meat thermometer to ensure accuracy. Transfer the roast to a cutting board and let it rest for 20 minutes before carving. (2 hours 40 minutes)
04
StepWhile the roast rests, prepare the pan sauce. Discard any excess fat from the pan drippings, leaving a few tablespoons. Place the roasting pan over medium heat on your stovetop. Stir in the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer and cook for 5 minutes to reduce slightly. (10 minutes)
05
StepStrain the wine mixture through a fine-mesh sieve into a saucepan to remove any solids. In a separate bowl, whisk together the beef stock and flour until smooth. Gradually whisk the stock mixture into the wine mixture in the saucepan. Cook and stir over medium heat until the sauce comes to a boil and thickens, about 5 minutes. Season with salt and black pepper to taste. (10 minutes)
06
StepCarve the rested beef rib roast against the grain and serve immediately with the flavorful pan sauce.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Buford Wyman
May 17, 2025The cooking time was spot on for my oven.
Antone Kreiger
Apr 23, 2025This recipe was a lifesaver! My roast came out perfectly.
Clara Schmitt
Apr 9, 2025I used a meat thermometer and it was foolproof.
Melyna Skiles
Mar 27, 2025I added some chopped onions and carrots to the roasting pan for extra flavor.
Vaughn Zulauf
Feb 7, 2025My family loved this recipe, it's a new holiday tradition!
Velda Yundt
Dec 16, 2024The red wine reduction sauce is amazing!
Kirk Runolfsdottir
Nov 12, 2024Next time, I'll try using a dry rub with smoked paprika.
Rollin Schuppe
Oct 18, 2024Resting the meat is key, don't skip that step!