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Standing Rib Roast
Recipes
Standing Rib Roast
8 servings
2 hours, 15 minutes total (Active 20 minutes)

Ingredients

  • Olive oil cooking spray
  • 8 ribs celery
  • 1 standing rib roast (4–5 lb)
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons freshly cracked black pepper
  • ¼ cup diced frozen onions
  • 2 teaspoons chopped garlic
  • 2 cups reduced-sodium beef broth
  • 16 oz whole fresh white mushrooms

Steps

    1. Preheat oven to 425°F. Coat 13- x 9-inch baking dish with spray. Cut celery into 7-inch-long pieces; arrange across center of dish. Place roast on top of celery, sprinkle with salt and pepper, and top with onions and garlic (wash hands).
    2. Pour broth into dish and arrange mushrooms around roast. Bake 20 minutes or until browned. Reduce oven to 350°F; bake 1–1 ½ more hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer roast to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Slice roast and serve with mushrooms.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 650, Total Fat 51g, Sat Fat 21g, Trans Fat 0g, Chol 145mg, Sodium 730mg, Total Carb 4g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 42g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 20%