Standing Rib Roast

Created by Matt on 23 August, 2009 – 4:35pm. Updated on 22 September, 2011 – 3:10pm.

Summary

Yield
Servings
Source

Marg Forwell

Prep time3 hours
MeatBeef
Season

Description

A traditional way to prepare a beef rib roast.

Ingredients

4Poundbeef rib roast
 Unknownsoy sauce (to taste)
 Unknownpepper (to taste)
 Unknowngarlic (ground; to taste)
1⁄2Cupwater

Instructions

  1. Rub roast with soy sauce, garlic and pepper over all surfaces
  2. Put water in the bottom of the roast pan
  3. Place roast, standing on the ribs, into the pan. Cover pan.
  4. Roast at 275˚F (135˚C) for 1 1/2 hours.
  5. Remove meat and wrap in heavy foil. Set aside on counter.
  6. Chill the juices for au-jus gravy later (you will need to remove the solidified fat when it has cooled)
  7. About an hour before serving (for large roasts, 1 1/4 hours for medium-rare or 1 1/2 hours for medium), remove the foil and return the roast to the pan. Cook uncovered at 350˚F (about 176˚C).
  8. Add any new juices to the gravy, reheat, and serve un-thickened