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 11
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.
Turned out beautifully! It was my first time making prime rib. This recipe is fabulous, only addition I made was some fresh black pepper to the sauce.
I made it, it was fabulous! the only change I made was to add fresh mushrooms to the sauce, I only put them in for the last 5 minutes of cooking the sauce. Will be making this again, and again.
Perfect cooking method. Meat was delicious. Didn't even make the gravy.