Monday, October 10, 2011

Recipe of the Week: Classic Standing Beef Rib Roast

Each week we be bring you new recipes for delicious, nutritious meals, which will help you maintain a healthy lifestyle. This week's recipe:

Classic Standing Beef Rib Roast

  • 7-8 pound standing rib roast, (usually a four-rib roast)
  • ¼ - ½ cup Campbell’s Condensed Beef Broth
  • Freshly ground black pepper
  • Salt
  • 2-3 Tbsp red wine, optional

  1. Preheat the oven to 325° F.
  2. Season the roast liberally with pepper and put in a roasting pan, rib side down. 
  3. Roast for about 20 minutes per pound for medium-rare meat, or until an instant-read thermometer registers 130-140° F. For well done meat, roast until the thermometer registers 160° F. (For 7-8 pounds of meat, roast the meat for 2 hours and 20 minutes to 2 hours and 40 minutes for medium-rare.)
  4. Remove the roast from the oven when the thermometer registers five degrees lower than desired (125-135° F).
  5. Let it sit on the countertop for 20-30 minutes before carving. The meat will continue to "cook" as it rests, its natural juices will collect in the center, and it will become easier to carve.
  6. Skim or pour off the fat from the roast into a saucepan.
  7. Add the beef broth or water to the defatted pan juices and cook, stirring constantly at medium-high heat. 
  8. Season the juices with salt and pepper and red wine, if desired. 
  9. Cook, stirring, until the jus is slightly reduced, tasty, and hot. 
  10. Stand the roast on a platter and cut downward between the ribs. Alternatively, lay the roast on its side on the platter, cut along the ribs to loosen the meat, and then remove it by making horizontal cuts.
  11. Serve the roast with the jus spooned over it.

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