Standing Rib Roast
|Standing rib roast||6 Pound|
|Regular strength beef broth/Dry red wine / water||2⁄3 Cup (10.67 tbs)|
Place 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
Remove from oven and transfer roast to a carving board or platter.
Cover roast with a tent of foil and let stand for 10 to 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 from 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.