Standing Rib Roast with Pan Gravy
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Ingredients
| 1 | standing rib roast, about 5 to 6 pounds | | 2 to 3 tsp. | salt | | 1/2 to 1 tsp. | pepper |
Gravy
| 1/3 cup | meat drippings | | 1/3 cup | flour | | 3 cups | water or | | beef stock | | Salt and pepper, to taste |
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Instructions
Place roast, fat side up, on rack in an open shallow roasting pan. Sprinkle meat with salt and pepper. Insert meat thermometer into roast, so tip reaches center of fleshiest part and does not touch bone.
Roast, uncovered, at 300° for about 2 to 2 1/2 hours. For rare, meat thermometer should reach 135°, and medium rare will be 155°. Remove from oven and let stand, covered loosely with foil, while making gravy.
Pour off fat into a measuring cup. Return 1/3 cup of drippings to the roasting pan.
Place roasting pan with measured drippings over low heat. Stir in flour until well blended. Add water, stirring constantly. Cook until thickened. Season with salt and pepper, to taste. Serve gravy with sliced roast beef.
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