| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Standing Rib Roast

1 (3 to 4 pound) rib roast
1/4 cup red wine or beef broth
Salt and pepper to taste
Garlic powder to taste
1 onion, quartered
2 celery ribs
4 carrots, peeled and cut in half

1. Preheat oven to 375*F (190*C).
2. Place roast in shallow baking pan, season with salt, pepper and garlic
   powder. Place onion, celery and carrots around beef. Roast in preheated oven 15 to 20 minutes per pound or until meat thermometer reads five degrees below desired doneness; (135*F - 55*C for rare, 140*F - 60*C for medium rare, 155*F - 70*C for medium).
3. Allow roast to stand for 15 to 20 minutes before carving. During standing time, the temperature will continue to rise and reach the desired doneness.
4. To make pan gravy, remove vegetables and roast beef; skim off as much fat as you can. Add wine or beef broth to pan. Heat, stirring up any browned bits in the bottom of pan. Serve over the sliced roast.

Makes 3 to 4 servings.