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Standing Rib Roast

Standing Rib Roast
Photo by James Carrier

Ingredients

  • 1 tablespoon dried thyme
  • 1 ¼ cups fat-skimmed beef broth
  • ¼ cup brandy or tawny port
  • 1 tablespoon dried thyme
  • 1 fat-trimmed, 4-bone beef rib-eye roast (about 8 1/2 lb.; see notes)
  • 1 ½ teaspoons fresh-ground black pepper
  • 1 ¼ cups fat-skimmed beef broth
  • + 4 more ingredients
    • 1 ½ teaspoons kosher or coarse sea salt
    • 1 ½ teaspoons kosher or coarse sea salt
    • ¼ cup brandy or tawny port
    • 1 ½ teaspoons fresh-ground black pepper

1. Rinse meat and pat dry. In a small bowl, mix thyme, salt, and pepper. Rub mixture evenly all over roast. Set on a rack, bones down, in 10- by 15-inch roasting pan. 2. Roast beef in a 375° regular or convection oven until a thermometer inserted in the center of the narrow end reaches 135° for m...

View full recipe at My Recipes

Comments

Variations on Standing Rib Roast

  • Standing Rib Roast
    • Coarse salt
    • pepper
    • 1 standing rib roast of beef, about 6 1/2 pounds
    • 4 cloves garlic
  • Standing Rib Roast
    • 1 teaspoon pepper
    • 1 (10-pound) standing rib roast
    • 2 teaspoons salt
    • 2 tablespoons all-purpose flour
    • 2 cloves garlic, minced


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