Standing Rib Roast
- 1 Standing Rib Roast (about 6 lbs.)
- 2 heads of garlic peeled
- 1 t. salt
Process the garlic with the salt in the food processor until
it forms a paste. Add 3 T. oil and process 30 seconds more.
Add 1 t. fresh ground pepper.Spread the garlic mixture evenly
over the roast.Preheat oven to 450 degrees F. Place roast on
a rack in a 9 x 12 inch roasting pan. Add 2 C. red wine to the
bottom of the pan or a good beef stock.Roast for 20 minutes
at 450°F. and then turn oven down to 350°F. Roast 18
minutes per pound for rare or 22 minutes per pound for medium
done. Let stand 15 minutes before carving. Serve with pan juices.
Serves 8
Standing Rib Roast with Pan Gravy INGREDIENTS:
- 1 standing rib roast, about 5 to 6 pounds
- 2 to 3 teaspoons salt
- 1/2 to 1 teaspoon pepper .
Gravy
- 1/3 cup meat drippings
- 1/3 cup flour
- 3 cups water
- salt and pepper, to taste
PREPARATION:
Place roast, fat side up, on rack in an open shallow roasting
pan. Sprinkle meat with salt and pepper. Insert meat thermometer
into roast, so tip reaches center of fleshiest part and does
not touch bone
Roast, uncovered, at 300° for about 2 to 2 1/2 hours.
For rare, meat thermometer should reach 135°, and medium
rare will be 155°. Remove from oven and let stand, covered
loosely with foil, while making gravy. Pour off fat into a
measuring cup. Return 1/3 cup of drippings to the roasting
pan.
Place roasting pan with measured drippings over low heat.
Stir in flour until well blended. Add water, stirring constantly.
Cook until thickened. Season with salt and pepper, to taste.
Serve gravy with sliced roast beef.
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