Try this Standing Rib Roast recipe, or contribute your own.
Suggest a better descriptionSource: Martha Stewart Living Omnimedia, Inc.
Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
Preheat an oven to 450 degrees F.
Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season liberally with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees F and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees F for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Strain and season with salt and pepper.
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Serving Size: 1 Serving (697g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1667 | ||
Calories from Fat: 1197 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 133g | 177 % | |
Saturated Fat 53.5g | 268 % | |
Monounsaturated Fat 57.6g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 376.5mg | 116 % | |
Sodium 1065.9mg | 37 % | |
Potassium 1899.4mg | 50 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.6g | ||
Protein 106.1g | 152 % | |
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. |
Calories per serving: 1667
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