Rating: 5 stars
13 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Standing rib roast is a recipe that always impresses. Try it for your next special occasion.

Julianna Grimes Bottcher
Recipe by Cooking Light December 2006

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Credit: Lee Harrelson

Recipe Summary

Yield:
12 servings (serving size: about 3 ounces meat and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt; rub with mustard. Combine shallots and garlic in a mini food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast. Bake at 450° for 25 minutes.

  • Reduce heat to 350° (do not remove roast from oven). Bake roast at 350° for 1 hour and 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing.

  • Combine beef broth and red wine in a small saucepan; bring to a boil. Cook until reduced to 2/3 cup (about 15 minutes). Remove from heat; stir in butter and remaining 1/2 teaspoon salt. Serve with the roast.

Nutrition Facts

143 calories; calories from fat 54%; fat 8.6g; saturated fat 3.4g; mono fat 3.5g; poly fat 0.3g; protein 13.6g; carbohydrates 1.8g; fiber 0.4g; cholesterol 63mg; iron 1.2mg; sodium 528mg; calcium 19mg.
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