You are here

Standing Rib Roast

Magical.Palate's picture
  Standing rib roast 6 Pound
  Regular strength beef broth/Dry red wine / water 2⁄3 Cup (10.67 tbs)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6216 Calories from Fat 3431

% Daily Value*

Total Fat 380 g585.2%

Saturated Fat 147.4 g737.1%

Trans Fat 0 g

Cholesterol 2993.3 mg997.8%

Sodium 3421.6 mg142.6%

Total Carbohydrates 0.16 g0.05%

Dietary Fiber 0.03 g0.13%

Sugars 0 g

Protein 654 g1307.9%

Vitamin A Vitamin C

Calcium 30.9% Iron 148.2%

*Based on a 2000 Calorie diet

Standing Rib Roast Recipe