|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 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 steakhouse. The leftovers make fabulous sandwiches. You can also use the leftover roast beef to make a cottage pie or a casserole.
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 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.
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 low heat.
Stir in the flour until well blended.
Add the water, 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 at least 30 minutes before slicing it.
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.