|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 63g||80%|
|Saturated Fat 25g||126%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 beef broth. 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 steakhouse. The leftovers make fabulous sandwiches. You can also use the leftover roast beef to make a cottage pie or a casserole.
“A standing rib roast is an ideal entree for holiday dinners or special events. All that you’ll need is your beef, a hot oven, and a dependable meat thermometer. The gravy recipe, made with pan drippings and a few pantry ingredients, is the finishing touch to this spectacular main course.” —Joan Velush
Gather the ingredients.
Preheat the oven to 300 F. Place roast, fat-side up, on a rack in an open shallow roasting pan.
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.
Roast, uncovered for 2 to 2 1/2 hours. For rare beef, the meat thermometer should reach 115 F. Medium-rare will be 125 F, and medium will be 135 F. Remember that the internal temperature will continue to rise by 5 to 10 degrees as it rests.
Note: The USDA states that the safest minimum temperature for beef is 145 F, but it's helpful to remember that the interior of a roast does not typically harbor bacteria (hence why beef can be dry aged without the interior being contaminated even over long periods of time). The exterior of the roast will reach high enough temperatures to kill any bacteria lingering there.
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.
To make the gravy, return 1/3 cup of drippings to the roasting pan. Place the pan on the stovetop over medium-low heat.
Stir in the flour until well blended.
Add the beef broth, stirring constantly.
Cook until thickened. Season the gravy with salt and pepper to taste.
Slice the rib roast to the desired thickness. Serve with the hot gravy.
- Take your standing rib out of the refrigerator and let it sit at room temperature for three hours before roasting it.
- After cooking, let your meat rest for 10 to 20 minutes before slicing it. The gravy takes about 10 minutes to make, so if you'd like to let the meat rest for 20 minutes, wait 10 minutes to make the gravy.
- If you have the time, season the roast with salt and pepper up to 2 days before cooking. Let it sit, uncovered, in the refrigerator during this time. This will dry out the surface of the meat, which will help it brown in the oven. It will also give the salt time to penetrate the meat via osmosis, making for a well-seasoned roast inside and out.
If you'd like to add a bit more flavor to your gravy, consider 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.
Instead of gravy, you can use the beef drippings to make Yorkshire puddings.
How to Store
Refrigerate leftover meat and gravy in airtight containers for up to 5 days.
When reheating, there are a few ways to prevent overcooking the meat:
- Slice the meat very thinly.
- Instead of warming the meat itself, warm the plates until hot.
- Heat up leftover gravy until very hot, then spoon over the meat.
Leftover beef is also excellent thinly sliced and served cold on its own or on a sandwich with horseradish sauce and blue cheese.