Standing Rib Roast

Pair our tender beef roast recipe with a side of roasted potatoes and Yorkshire pudding for a comforting, classic holiday dinner. When you learn how easy it is to make a standing rib roast you'll wonder why you haven't been doing it for years.

Prep Time:
10 mins
Roast Time:
105 mins
Stand Time:
15 mins
Total Time:
10 mins
Servings:
12

Ingredients

  • 1 4 pound beef rib roast

  • Salt and black pepper

  • 1 recipe Oven-Browned Potatoes or Yorkshire Pudding (see recipes below)

  • 1 recipe Horseradish Sauce (see recipe below) (optional)

Yorkshire Pudding

  • Meat drippings

  • Cooking oil

  • 4 eggs

  • 2 cup milk

  • 2 cup all-purpose flour

  • ¼ teaspoon salt

Horseradish Sauce

  • 1 8 ounce container light dairy sour cream

  • 2 tablespoon prepared horseradish

  • teaspoon salt

Oven-Browned Potatoes

  • 4 pound medium potatoes

Directions

  1. Season meat with salt and pepper. Place meat, fat side up, in a 15-1/2x10-1/2x2-inch roasting pan. Insert an oven-going meat thermometer into center of roast, making sure it doesn't touch bone. Roast, uncovered, in a 350 degree F oven. For medium rare, roast for 1-3/4 to 2-1/4 hours or until meat thermometer registers 135 degrees F. Cover with foil; let stand 15 minutes. Temperature of meat after standing should be 145 degrees F. (For medium, roast for 2-1/4 to 2-3/4 hours or until meat thermometer registers 150 degrees F. Cover; let stand 15 minutes. Temperature of meat after standing should be 160 degrees F.)

  2. Meanwhile, prepare Oven-Browned Potatoes or Yorkshire Pudding.

  3. Makes 12 to 16 servings.

Yorkshire Pudding

  1. After removing meat from the oven, increase oven temperature to 450 degrees F. Measure pan drippings. If necessary, add enough cooking oil to drippings to equal 1/4 cup; return to pan. In a mixing bowl combine eggs and milk. Add flour and salt. Beat with an electric mixer or rotary beater until smooth. Stir into drippings in roasting pan. Bake for 20 to 25 minutes or until puffy and golden. Cut into 12 squares. Serve at once with roast.

Horseradish Sauce

  1. In a small bowl, combine sour cream, horseradish, and salt. Cover and chill until ready to serve.

Oven-Browned Potatoes

  1. Peel potatoes; cut into quarters. Cook in boiling salted water for 10 minutes; drain. About 30 to 40 minutes before roast is done (the roast temperature should be about 100 degrees F), arrange potatoes around roast, turning to coat them in drippings. Serve potatoes with the roast.

Nutrition Facts (per serving)

354 Calories
29g Fat
22g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 354
% Daily Value *
Total Fat 29g 37%
Saturated Fat 12g 60%
Cholesterol 88mg 29%
Sodium 83mg 4%
Protein 22g
Calcium 10.1mg 1%
Iron 2.3mg 13%
Potassium 299mg 6%
Folate, total 8.1mcg
Vitamin B-12 2.7mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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