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Standing Rib Roast

Makes 12 servings without bone section; 14 with bones

This juicy rib roast is worthy of a special gathering. Accompany the beef with prepared horseradish for a superb flavor combination.

Standing Rib Roast

James Carrier
 1 fat-trimmed, 4-bone beef rib-eye roast (about 8 1/2 lb.; see notes)
 1 tablespoon dried thyme
 1 1/2 teaspoons kosher or coarse sea salt
 1 1/2 teaspoons fresh-ground black pepper
 1 1/4 cups fat-skimmed beef broth
 1/4 cup brandy or tawny port
Step 1

Rinse meat and pat dry. In a small bowl, mix thyme, salt, and pepper. Rub mixture evenly all over roast. Set on a rack, bones down, in 10- by 15-inch roasting pan.

Step 2

Roast beef in a 375° regular or convection oven until a thermometer inserted in the center of the narrow end reaches 135° for medium (the wide end should be about 125° for rare), about 2 1/2 hours. As fat accumulates in pan, ladle it out and discard.

Step 3

Transfer roast to a platter and let stand in a warm place at least 10 minutes.

Step 4

Meanwhile, skim off and discard remaining fat from pan drippings. Add beef broth topan and stir to scrape up browned bits. Add brandy. Set pan over high heat and stir until mixture is boiling vigorously. Stir in juices accumulated from roast on platter. Pour sauce through a fine strainer into a small pitcher.

Step 5

Carve roast and serve with sauce.

Nutrition Facts

Servings Makes 12 servings without bone section; 14 with bones

Amount Per Serving
Calories 332Calories from Fat 46
% Daily Value *
Total Fat 17g27%

Saturated Fat 6.9g35%
Cholesterol 119mg40%
Sodium 359mg15%
Total Carbohydrate 0.4g1%

Dietary Fiber 0.1g1%
Protein 41g82%

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