Standing Beef Rib Roast
Try this Standing Beef Rib Roast recipe, or contribute your own."This is a great recipe and so easy to make. I made one small change, I added several minced cloves of the garlic to the spice mixture that was rubbed onto the outside surface of the roast prior to cooking...we love our garlic! I pulled the roast from the oven when it reached an internal temperature of 140º F, the temperature continued to rise about another 5º F from residual heat will resting loosely covered with foil. The roast was irresistible with its crackly seasoned crust and tender, juicy, pink interior. Our family loved it." - sgrishka
Yield: 12 Ready in 6 hours
favorite of 269 people 95 people want to try
Standing Beef Rib Roast Preparation
Preheat oven to 450F. Grind the above mentioned pepper corns, mix with sage and salt. Rub this into the outside surface of the meat thouroughly. If you run out of the spice mixture, make more and keep at it until the whole thing is covered.
Put into oven in a roasting pan on a rack for 20 minutes, reduce heat to 325 and cook for x time along the following guidelines:
Condition Time Temp : when finished per lb. on thermometer :
rare 15-17 140 :
medium 19-22 160
I do not subscribe to ruining perfectly good meat so no guidelines for anything above medium. If you're into rubber bands and burnt offerings you're on your own. Once the meat is done to your liking remove from oven and let stand for 15-20 minutes before carving. Good time to make gravy.
Pan Gravy: Deglaze the pan with the red wine, using a wooden spatula to scrape up the bits stuck to the pan. Add the flour mixing well with the juices and fat until a roux is formed. Remove to a saucepan and add the beef stock, bring to a boil and let simmer until thickened.
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