A standing rib roast is a very special treat and traditional holiday fare. Follow this simple recipe and you'll be sure to enjoy the results!
Heat the oven to 325°F. Season the beef with the salt and black pepper. Place the beef into a roasting pan, rib-side down.
Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.
Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.
HOME CLASSIC PRIME
First, always start with a butcher cut of the large end of the prime. I followed the recipe and without fail it came our perfect. I did spice up the roast and leave it uncovered in the fridge for 48 hours, this helps with the wonderful crust the roast developed during baking.
Twist on cooking instructions.
Step one salt and pepper and sesson, cover in plastic overnight. Step two Place in oven on a rack at 350 degrees for 30 minutes. Step Three leave in over for 2 hours. Step Four cook for about 30 minutes. After you heat it up the first time it is warm enough but not cooked but the heat left in the oven and in the meet will cook it the rest of the way. They you just heat it up the rest of the way.
Very good and easy
I liked the simpleness of the application and I would try it again
I would make one change in this recipe. I would use Campbells Beef Broth (from the soup section) instead of the Swanson product called for. From experience, I fine the Campbells to be more flavorful, and it makes an excellent gravy.
I love prime rib of beef
good recipe but I worked in a commercial kitchen under the supervision of the chef and I watched him make his wonderful standing rib roast.He took the slab of fat on top of the roast and cut it partially back or separated it from the meat but left it intact slightly then took the beef base(solid or the cubes will work)mashed it with a fork and then slipped it under the top layer of fat then sprinkled garlic and onion powder on the roast .he left the fat on top of the roast and then cooked the roast slowly and let the beef flavoring drip all over the roast,it came out of the oven perfect everytime and the flavor was OUTSTANDING !!I now always try to buy a rib roast with the layer of fat still attached.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.