Try this Standing Rib Roast recipe, or contribute your own.
Suggest a better descriptionPlace roast, fat side up, on a rack in a shallow baking pan. Insert a meat thermometer into thickest portion of meat without touching bone. Roast, uncovered, in a 325? oven until meat thermometer registers degree of doneness preferred, as follows:
26-32 minutes per pound = 135? (rare)
34-38 minutes per pound = 155? (medium)
40-42 minutes per pound = 170? (well)
Remove from oven and transfer roast to a carving board or platter. Cover roast with a tent of foil and let stand for 10-20 minutes before carving.
Meanwhile, skim and discard fat from pan drippings; pour broth into pan and place over medium-high heat. Cook, stirring and scraping browned particles free form pan, until sauce is reduced to 1/2 to 1/3 cup. Season to taste with salt and pepper and pour into a small serving dish.
Slice meat and spoon a small amount of sauce over each slice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 8-12 Serving | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 18991.7mg | 655 % | |
Potassium 3.9mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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