← Back to Search Results
roasting American
Standing Rib Roast

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Cooking time varies widely, depending on the shape of the roast and internal temperature. You”ll need a meat thermometer. Serve with Yorkshire Pudding.

Yield: About ½-1 pound per serving

Ingredients

  • 1 standing rib roast, at least 4 pounds
  • ¼ cup beef broth or water
  • Salt
  • Freshly ground pepper

Directions

Preheat the oven to 325°F. Place the meat, fat side up, in a shallow open pan and allow it to come to room temperature. Roast for approximately 20 minutes to the pound. Insert a meat thermometer toward the end of the estimated cooking time: the meat is rare at 130°F, medium at 140°F, and well done at 160°F. Remove from the oven when the thermometer registers 5 degrees lower than the desired temperature, and let the roast sit on a carving board while the Yorkshire pudding bakes, if you are making it, and while you make a simple gravy: the roast will continue to cook and become easier to carve. Drain off most of the fat and place the roasting pan over a burner. Add the broth or simply ¼ cup water, and stir and scrape with a large kitchen spoon, loosening the brown glaze on the bottom of the pan. Add more liquid if you wish and salt and pepper to taste, and cook over low heat until well blended, about 2 minutes. Spoon over slices of carved beef.

Rolled Rib Roast. Place meat in a V-shaped rack and increase cooking time to approximately 30 minutes to the pound. Allow 1/3 pound per serving.


© 1979, 1990, 1996 Fannie Farmer Cookbook Corporation
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings from a 4 pound rib roast and on 1/8 teaspoon added salt per serving.

695kcal (35%)
21mg (2%)
0mg (0%)
0mcg RAE (0%)
631mg
37mg
38g
0g
0g
0g
159mg (53%)
430mg (18%)
24g (122%)
59g (91%)
4mg (22%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
big-fat-cookies Big Fat Cookies
by Elinor Klivans
living-raw-food Living Raw Food
by Sarma Melngailis
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
west-coast-cooking West Coast Cooking
by Greg Atkinson
spice Spice
by Ana Sortun
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-sweet-life The Sweet Life
by Kate Zuckerman
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?