Classic Standing Beef Rib Roast
Recipe by Campbell's Kitchen from allrecipes.com
Dinner 3 Hr. 55 Mins.
Ingredients
8
8 servings
- •1 (7 pound) standing rib roast
- •⅛ teaspoon salt
- •1 pinch ground black pepper
- •6 tablespoons red wine
- •2 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock
- •¼ cup all-purpose flour
Instructions
- Heat the oven to 325 degrees F. Season the beef with the 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.
Nutritional Facts
Per 8 servings
- Calories: 551
- Carbohydrate: 4g
- Fat: 37g
- Fiber: 0g
- Protein: 45g
- Sugar: 1g
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