Classic Standing Beef Rib Roast


A standing rib roast is a very special treat and traditional holiday fare. Follow this simple recipe and you'll be sure to enjoy the results!

Prep Time:
15 mins
Cook Time:
2 hrs 20 mins
Additional Time:
20 mins
Total Time:
2 hrs 55 mins
8 servings


  • 1 (7 pound) standing rib roast

  • teaspoon salt

  • 1 pinch ground black pepper

  • 6 tablespoons red wine

  • 2 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock

  • ¼ cup all-purpose flour


  1. Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

551 Calories
37g Fat
4g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 551
% Daily Value *
Total Fat 37g 48%
Saturated Fat 15g 75%
Cholesterol 142mg 47%
Sodium 273mg 12%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 45g
Calcium 25mg 2%
Iron 4mg 24%
Potassium 626mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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