Ingredients2 h 55 m servings 551
- Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.
- Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
- Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.
- Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.
Per Serving: 551 calories; 37.1 3.9 45.2 142 273 Full nutrition
ReviewsRead all reviews 9
It turned out perfect! Here are some "Top Tips" for cooking a standing rib roast. You MUST use a meat thermometer for perfect results. Shop early in the day. Ask your butcher to cut the roast fo...
I have a different cooking method I have used for decades, but I have the butcher cut the bones off, then tie them back on. Great flavor for bones and mmmmmmmm! beef barley soup, but you also h...
I cooked this roast at 350 because we like ours more medium to rare. I rinsed the roast, patted most of the water off and rubbed the outside with dry Lipton Onion Soup mix. After skimming off m...
Excellent recipe. The only variation I made to the recipe was to add a teaspoon of Garlic Powder to the rib roast before putting into the oven. Worked out great.
Perfect cooking method. Meat was delicious. Didn't even make the gravy.
Good simple recipe. I decided to rub the rib roast with Montreal Steak Spice. I cooked it at 350 for about 30 min. then turned it down to 250; then brought back up until I had the right interna...