Standing Rib Roast
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Standing Rib Roast
Photography by Felix Wedgwood
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 601601 cal |
| pro | 50 g50g pro |
| total fat | 42 g42g total fat |
| sat. fat | 18 g18g sat. fat |
| carb | 2 g2g carb |
| fibre | 00 fibre |
| chol | 139 mg139mg chol |
| sodium | 910 mg910mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 3131 iron |
| vit C | 22 vit C |
| folate | 77 folate |
- Preparation time: 5 minutes
- Total time : 2-1/2 hours
Ingredients
- 8 lb 3-rib standing beef rib roast 8 lb 3-rib standing beef rib roast
- 10 cloves garlic , minced10 cloves garlic, minced
- 2-1/2 tsp salt 2-1/2 tsp salt or kosher salt
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 1 tsp pepper 1 tsp pepper
- Gravy:
- 2 tbsp all-purpose flour 2 tbsp all-purpose flour
- 2 cups beef broth 2 cups beef broth
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
Preparation
Place roast, bone side down, on rack in roasting pan. In bowl, mash garlic with salt to form paste; stir in oil and pepper. Spread over roast.
Roast in 325°F (160°C) oven until meat thermometer inserted in centre of roast registers 140°F (60°C), about 2-1/2 hours.
Transfer to cutting board and tent with foil; let stand for 15 minutes to allow temperature to rise to 145°F (63°C) for medium-rare.
Gravy: Meanwhile, skim fat from pan juices; whisk in flour. Place pan over medium heat; whisk in broth, salt and pepper, scraping up browned bits from pan. Bring to boil; reduce heat and simmer until slightly thickened, about 3 minutes. Strain and serve with beef.
Roast in 325°F (160°C) oven until meat thermometer inserted in centre of roast registers 140°F (60°C), about 2-1/2 hours.
Transfer to cutting board and tent with foil; let stand for 15 minutes to allow temperature to rise to 145°F (63°C) for medium-rare.
Gravy: Meanwhile, skim fat from pan juices; whisk in flour. Place pan over medium heat; whisk in broth, salt and pepper, scraping up browned bits from pan. Bring to boil; reduce heat and simmer until slightly thickened, about 3 minutes. Strain and serve with beef.
Source : Canadian Living Magazine: December 2010
- Keywords : Christmas; Main Course; Beef; Garlic; Roast;
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