Standing Rib Roast With Pan Gravy
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The Spruce / Julia Estrada
Nutrition Facts (per serving) | |
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803 | Calories |
63g | Fat |
3g | Carbs |
53g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 803 |
% Daily Value* | |
Total Fat 63g | 80% |
Saturated Fat 25g | 126% |
Cholesterol 194mg | 65% |
Sodium 703mg | 31% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 53g | |
Vitamin C 0mg | 0% |
Calcium 35mg | 3% |
Iron 6mg | 32% |
Potassium 761mg | 16% |
*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.
Ingredients
For the Roast:
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1 (5- to 6-pound) standing rib roast
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2 to 3 teaspoons salt
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1/2 to 1 teaspoon freshly ground black pepper
For the Gravy:
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1/3 cup beef pan drippings
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1/3 cup all-purpose flour
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3 cups water
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Salt, to taste
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Freshly ground black pepper, to taste
Steps to Make It
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Gather the ingredients.
The Spruce / Julia Estrada
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Preheat the oven to 300 F. Place roast, fat-side up, on a rack in an open shallow roasting pan.
The Spruce / Julia Estrada
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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.
The Spruce / Julia Estrada
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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.
The Spruce / Julia Estrada
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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.
The Spruce / Julia Estrada
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To make the gravy, return 1/3 cup of drippings to the roasting pan. Place the pan on the stovetop over low heat.
The Spruce / Julia Estrada
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Stir in the flour until well blended.
The Spruce / Julia Estrada
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Add the water, stirring constantly.
The Spruce / Julia Estrada
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Cook until thickened. Season the gravy with salt and pepper to taste.
The Spruce / Julia Estrada
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Slice the rib roast to the desired thickness. Serve with the hot gravy.
The Spruce / Julia Estrada
Tips
- 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.
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.