Standing Rib Roast With Pan Gravy Recipe

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  • Total: 3 hrs 30 mins
  • Prep: 60 mins
  • Cook: 2 hrs 30 mins
  • Yield: 1 roast (12 servings)

This standing rib roast is a very special dish. It's the perfect roast for a Christmas dinner or New Year's feast. And the leftovers make fabulous sandwiches. You can also use the leftover roast beef to make a cottage pie or casserole.


  • 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 to taste
  • Pepper to taste

Steps to Make It

  1. Preheat the oven to 300 F.

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

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

  4. Roast, uncovered, at 300 F for about 2 to 2 1/2 hours.

  5. 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.

  6. Remove from oven and let stand, covered loosely with foil while making gravy. Pour off fat into a measuring cup.

  7. Return 1/3 cup of drippings to the roasting pan.

  8. Place roasting pan with measured drippings over low heat.

  9. Stir in flour until well blended.

  10. Add water, stirring constantly.

  11. Cook until thickened.

  12. Season gravy with salt and pepper, to taste.

  13. Serve gravy with sliced roast beef.