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!

Recipe Summary

prep:
15 mins
cook:
2 hrs 20 mins
additional:
20 mins
total:
2 hrs 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

551 calories; protein 45.2g; carbohydrates 3.9g; fat 37.1g; cholesterol 142.4mg; sodium 273mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2013
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 for you and leave in the bones! (I asked for a four-bone roast. It cost a lot, but could serve 12-15 people.) Season with Montreal Steak rub. At 2 hours, 20 minutes, the roast reached 124 degrees. I removed it, covered with a foil tent and let it rest for 20 minutes. The internal temperature was 134 degrees just before I carved it. WOW! It was a nice, deep pink color. Cooked but not raw. I was so happy I did a couple of cartwheels around the kitchen. (Just kidding.) My neighbor came over to see what I was cooking and agreed it was perfectly seasoned and cooked. I would use this recipe again. I made the Jus, but the meat was so flavorful, it really wasn't needed. Just a sprinkle of French salt to finish it. Thank you Campbell's! Read More
(62)
21 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/22/2013
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 for you and leave in the bones! (I asked for a four-bone roast. It cost a lot, but could serve 12-15 people.) Season with Montreal Steak rub. At 2 hours, 20 minutes, the roast reached 124 degrees. I removed it, covered with a foil tent and let it rest for 20 minutes. The internal temperature was 134 degrees just before I carved it. WOW! It was a nice, deep pink color. Cooked but not raw. I was so happy I did a couple of cartwheels around the kitchen. (Just kidding.) My neighbor came over to see what I was cooking and agreed it was perfectly seasoned and cooked. I would use this recipe again. I made the Jus, but the meat was so flavorful, it really wasn't needed. Just a sprinkle of French salt to finish it. Thank you Campbell's! Read More
(62)
Rating: 5 stars
08/22/2013
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 have a roast so easy to carve and serve. Try it! Read More
(28)
Rating: 5 stars
01/09/2016
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 most of the fat, the soup mix, a little flour and water made a wonderful sauce to serve with the meat. Like others, I had the butcher cut off the bones and then tie them back on to be used in a soup later. Very easy to slice! It turned out perfect. This is a great recipe for a beginner too because if you follow the directions, you can't mess it up and will look like royalty when you present it to your in-laws! Read More
(9)
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Rating: 5 stars
12/30/2016
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. Read More
(4)
Rating: 5 stars
12/29/2018
Easy and delicious..... Read More
Rating: 5 stars
01/06/2019
Perfect cooking method. Meat was delicious. Didn't even make the gravy. Read More
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Rating: 4 stars
12/26/2017
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 internal temperature. I wrapped it in tin foil while I got everything else ready including the gravy and garlic mahed potatos and carrots on the side. Read More
Rating: 5 stars
04/19/2019
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. Read More
Rating: 4 stars
01/01/2020
I followed the recipe but used my oven probe. Good thing I did because it was done sooner than expected! It tasted great though and the gravy was fantastic. Read More
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