Standing Rib Roast With Pan Gravy

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 11/17/20
Standing Rib Roast With Pan Gravy

The Spruce / Julia Estrada
Prep: 30 mins
Cook: 2 hrs 30 mins
Total: 3 hrs
Servings: 12 servings
Yield: 1 roast

This standing rib roast is a very special dish. It's the perfect roast for a Christmas dinner, Boxing Day, or New Year's feast. And while it's certainly special occasion-worthy, it's also surprisingly easy to make. The key is to cook the meat low and slow, checking for the correct internal temperature to keep from over-cooking it. Let it rest to retain the juices when sliced.

The gravy is a simple mixture of pan drippings, flour, and water. If you have beef broth available, use it instead of the water for a meatier flavor. Conveniently, the gravy takes the same amount of time to make as it does for the meat to rest. Slice the beef and serve it with the warm gravy drizzled over top or on the side.

Serve the standing rib roast and gravy with mashed potatoes or roasted potatoes and creamed spinach for a meal worthy of a fine steak house. The leftovers make fabulous sandwiches. You can also use the leftover roast beef to make a cottage pie or a casserole.

Ingredients

  • For the Roast:
  • 1 standing rib roast (about 5 to 6 pounds)
  • 2 to 3 teaspoons salt
  • 1/2 to 1 teaspoon pepper
  • For the Gravy:
  • 1/3 cup pan drippings
  • 1/3 cup flour
  • 3 cups water
  • Salt and pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

    Standing Rib Roast With Pan Gravy ingredients

    The Spruce / Julia Estrada

  2. Preheat the oven to 300 F. Place roast, fat side up, on a rack in an open shallow roasting pan.

    Place roast, fat side up, on a rack in an open shallow roasting pan

    The Spruce / Julia Estrada

  3. Season the roast with salt and pepper. Insert an oven-safe meat thermometer into the roast so that the tip reaches the center of the meat. Don't let it rest in a pocket of fat or touch bone.

    Insert an oven-safe meat thermometer into the seasoned roast

    The Spruce / Julia Estrada

  4. Roast, uncovered for about 2 to 2 1/2 hours. For rare beef, the meat thermometer should reach 135 F. Medium rare will be 155 F. Note: The USDA states that the safest minimum temperature for beef is 145 F.

    baked rib roast

    The Spruce / Julia Estrada

  5. Remove the rack from the roasting pan and let stand, covered loosely with foil, while making the gravy. Pour off the fat into a measuring cup.

    Pour off the fat into a measuring cup

    The Spruce / Julia Estrada

  6. To make the gravy, return 1/3 cup of drippings to the roasting pan. Place the pan on the stovetop over low heat.

    roast drippings in the pan

    The Spruce / Julia Estrada

  7. Stir in the flour until well blended.

    add flour to the roast drippings

    The Spruce / Julia Estrada

  8. Add the water, stirring constantly.

    add water to the flour mixture

    The Spruce / Julia Estrada

  9. Cook until thickened. Season the gravy with salt and pepper to taste.

    gravy in a bowl

    The Spruce / Julia Estrada

  10. Slice the rib roast to the desired thickness. Serve with the hot gravy.

    Standing Rib Roast With Pan Gravy

    The Spruce / Julia Estrada

Recipe Variations

If you'd like to add a bit more flavor to your gravy, considering adding one or two of these optional ingredients:

  • 1 sprig of fresh rosemary or thyme (remove before serving)
  • 2 to 3 smashed garlic cloves (remove before serving)
  • A knob of butter added at the end

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