Standing Rib Roast Of Beef With Madeira Sauce

Oxmoor House
6 to 8 servings


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1 ( 10-pound) standing rib roast
2 teaspoons salt
1 teaspoon ground thyme
1 teaspoon pepper
Fresh parsley sprigs
Whole mushrooms


Trim excess fat from roast, and remove chine. Season roast with salt, thyme, and pepper. Place on rack in a shallow roasting pan. Insert meat thermometer, being careful not to touch bone or fat. Bake, uncovered, at 500° for 10 minutes; reduce temperature to 350°, and bake an additional 2 1/2 to 3 hours or until thermometer reaches 160°. Transfer roast to serving platter. Garnish with parsley and mushrooms. Reserve pan drippings for sauce. Slice and serve immediately with Madeira Sauce.

Created date

February 2010