Standing Rib Roast

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325ºF.

Step 2

Place the meat fat side up in a large roasting pan. Sprinkle it all over with salt and pepper. Scatter the carrots and onions around the meat.

Step 3

Place the roast in the lower third of the oven. Roast for 12 minutes to the pound for rare beef. An 8-pound roast will need about 1 hour and 45 minutes; the temperature of the meat should be 120º to 125ºF on an instant-read thermometer.

Step 4

Roast a little longer for medium-rare. (The USDA recommends cooking meat to 145ºF, at which point it will be well-done).

Step 5

Transfer the meat to a cutting board. Cover with foil and let stand for 20 to 30 minutes.

Step 6

Meanwhile, spoon off the fat in the roasting pan. Add the beef broth to the pan and place it over medium heat. Cook, scraping up browned bits in the bottom of the pan with a wooden spoon, for several minutes until slightly reduced. Strain the juices into a heated gravy boat.

Step 7

Carve the meat and serve with the juices.