This standing rib roast is a very special beef roast. It's the perfect roast for a Christmas dinner or New Year's feast. And the leftovers make fabulous sandwiches. You can also use 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 meat drippings
- 1/3 cup flour
- 3 cups water
- dash of salt to taste
- dash of pepper to taste
Preheat the oven to 300 F.
Place roast, fat side up, on a rack in an open shallow roasting pan.
Sprinkle the 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.
Roast, uncovered, at 300 F for about 2 to 2 1/2 hours.
For rare, the meat thermometer should reach 135 F, and medium rare will be 155 F. Note: The USDA states that the safe minimum temperature for beef is 145 F.
Remove from oven and let stand, covered loosely with foil while making gravy. Pour off fat into a measuring cup.
Return 1/3 cup of drippings to the roasting pan.
Place roasting pan with measured drippings over low heat.
Stir in flour until well blended.
Add water, stirring constantly.
Cook until thickened.
Season with salt and pepper, to taste.
Serve gravy with sliced roast beef.