Standing Rib Roast

Ingredients:

1 Standing Rib Roast (1 rib per 2 people for generous portions)
(Ask your butcher to cut the ribs off the roast and tie back on. This will make the roast taste wonderful, and makes carving a breeze)

6 cloves garlic, minced

3 stalks rosemary

¼ cup Dijon mustard

1 tsp salt and pepper

½ - 1 cup flour

2-4 cups beef broth

Directions:

1. Loosely cover meat

2. Let stand and come to room temp for 2-4 hours

3. While meat is resting, mix remaining ingredients in a bowl and refrigerate to marry flavors

4. Once meat has rested, preheat oven to 450°

5. Pat dry and spread mustard mixture all over the meat

6. Place roast, rib side down, in a heavy, large roasting pan with sides at least 3 inches deep

7. Insert meat thermometer into thickest part of the beef

8. Place in oven and sear the roast for 15 minutes

9. Lower heat on oven to 325°

10. Bake according to charts below

11. Remove from roasting pan, tent loosely with foil and let rest at least 15 minutes before carving

Gravy:

1. Place roasting pan with cooking juices on the stove or transfer to a large pot.

2. Whisk in enough flour to thicken ( ½ to a full cup)

3. Cook for 1-2 minutes

4. Slowly begin to whisk in beef broth until all incorporated

5. Season with salt and pepper, if desired

6. Simmer 5-10 minutes until thicken, stirring consistently

Alternately, you can add broth to the cooking juices for an Au Jus, or serve with a horseradish sauce.

This succulent meal looks intimidating, but it is actually very easy.  We love to make it along with Yorkshire pudding; and English (or New Zealand if you live in my house) version of a pop-over.  They are great to sop up the dark, rich gravey.

Meat Temperatures
Rare	120° - 125°		center is bright red, pinkish toward the exterior portion
Medium Rare	130° - 135°		center is very pink, slightly brown toward the exterior portion
Medium	140° - 145°		center is light pink, outer portion is brown
Medium Well	150° - 155°		not pink
Well Done	160° or above		uniformly brown throughout
Approximate Weight		Total Estimated Time (Hours)		Meat Thermometer Reading (Rare)
2 ribs/4 - 5 lbs		60 to 70 minutes		120°
3 ribs/6 - 9 lbs		1 ½ - 1 ¾		120°
4 ribs/10 - 13 lbs		1 ¾ - 2 ¼		120°
5 ribs/11-16 lbs		2 ¼ - 2 ¾		120°
6 ribs/16 -18 lbs		3 - 3 ¼		120°
7 ribs/18-20 lbs		3 ¼ - 4		120°

Posted by Buffie