Famous Standing Rib Roast Recipe
Standing Rib Roast
1 (6 to 7 lb.) standing beef rib roast, well trimmed
3 TB Dijon mustard
1-1/2 TB fresh tarragon, chopped OR 1-1/2 tsp. dried tarragon
3 cloves garlic, minced
1/4 cup dry red wine
1/3 cup minced shallots
1 TB flour
1 cup beef broth
Preheat the oven to 450º F. Place the beef, bone side down, in a roasting pan.
Combine the mustard, tarragon and garlic in a small bowl; spread over the beef. Roast 10 minutes.
Reduce the oven temperature to 325º F. Roast until an instant read meat thermometer inserted in the center of the beef, not touching bone or fat, registers 145º F., about 20 minutes per pound for
Transfer the beef to a cutting board; cover with foil. Let stand for 15 minutes. The internal temperature will continue to rise 5º F., to 10º F., during standing time.
To make the gravy: Pour 1 tablespoon fat from the roasting pan into a saucepan; discard the remaining fat. Place the roasting pan over 2 burners and add the wine. Cook over medium heat 2 minutes, scraping
up the browned bits.
To the fat in the sauce pan, add the shallots and cook over medium heat until softened. Add the flour and stir 1 minute. Add the wine mixture from the roasting pan and the broth; cook, stirring, until thickened, about 5 minutes. Strain into a gravy boat; discard the solids.
Serves: 8. Nutrition Information:
Per serving (without gravy) = 387 Calories, 44 g Protein, 22 g Fat (8 g saturated), 1 g Carbohydrates, 259 mg Sodium, 129 mg Cholesterol, 0 g Fiber.
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