Standing Rib Roast
A classic standing rib roast with rich beef flavors, garlic infusion, and a savory au jus, perfect for special occasions or hearty gatherings.
Ingredients
Instructions
- Trim most fat from the roast, then pierce under the fat and insert garlic cloves.
- Season the roast with black pepper and roast in a 325°F oven for about 20 minutes per pound.
- Check the internal temperature: 140°F for rare, 150°F for medium, 155°F for well done.
- Pour off most of the fat drippings from the roasting pan.
- Add water and A.1. sauce to the pan drippings to make au jus.
Tips & Substitutions
For a more robust flavor, consider using fresh herbs like rosemary or thyme alongside the black pepper. If you're short on time, using garlic powder instead of whole cloves can save preparation time. Ensure your roast is at room temperature before cooking for even results. Rest the meat for at least 15 minutes before carving to retain juices.
Serving Suggestions
Serve your standing rib roast with classic sides like roasted vegetables or creamy mashed potatoes. It pairs beautifully with a refreshing Cold Carrot Salad for a balance of flavors. For a complete meal, consider offering Yeast Dinner Rolls to soak up the delicious au jus.
Storage & Reheating
Leftover standing rib roast should be stored in an airtight container in the refrigerator. It can last up to 3-4 days. For reheating, slice the roast and warm it gently in a skillet over low heat, adding a splash of beef broth or water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Standing Rib Roast contains roughly 14 calories, with 0g protein, 2g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when my standing rib roast is done?
The best way to check doneness is to use a meat thermometer. For rare, target 140°F; for medium, 150°F; and for well done, 155°F. Remember to let the roast rest after cooking before slicing to ensure the juices redistribute.
Can I use other seasonings besides black pepper?
Absolutely! You can experiment with a variety of seasonings such as garlic powder, onion powder, or even a spice rub. Just ensure the flavors complement the rich taste of the beef.
What can I do with leftover au jus?
Leftover au jus can be stored in the refrigerator for a few days. It’s great for enhancing flavor in soups or stews, or you can use it as a dipping sauce for sandwiches made with leftover roast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).