Standing Rib Roast
7- To 8-Pound Standing Rib Roast, (Usually A Four-Rib Roast)
Freshly Ground Black Pepper
1/4 To 1/2 Cup Condensed Beef Broth Or Water
2 To 3 Tablespoons Red Wine, Optional
Preheat oven to 325 degrees F.
Season the roast liberally with pepper and place in a roasting pan, rib side down. Roast for about 20 minutes to the pound for medium-rare meat, or until an instant-read thermometer registers 130 to 140 degrees F. For well done meat, roast until the thermometer registers 160 degrees F. (Approximately 2 hours and 20 minutes to 2 hours and 40 minutes for medium-rare)
Take the roast from the oven and let sit for 20 to 30 minutes to rest before carving.
Skim or pour the fat from the pan. Add the beef broth or water to the defatted pan juices and cook, stirring, on medium-high heat. Season the juices with salt and pepper and if desired red wine. Cook, stirring, until the jus is slightly reduced.
Stand the roast on a platter and cut downward between the ribs. Alternatively, lay the roast on its side on the platter, cut along the ribs to loosen the meat, and then remove it by making horizontal cuts.
Serve the roast with the jus spooned over it or on the side.