Standing Rib Roast with Au Jus

December 25, 2008 – 5:43 pm

This is our traditional Christmas dinner. I usually make a yorkshire pudding with some of the pan drippings, but since it was just Shaun and I this year, I skipped it. I cooked the roast to a perfect medium rare, and we had some boiled potatoes and roasted broccoli as sides. A wonderful meal!

Standing Rib Roast
Makes 6-10 servings

Beef Roast:
1 standing rib roast (small end), 4-6 lb
kosher salt and black pepper

Au Jus:
1 can beef broth
3 tbsp drippings from the pan
1 large clove garlic, pressed
½ tsp black pepper
½ tsp dried thyme leaves
2 tsp Worcestershire sauce

The morning you are cooking, take the roast out of the packaging and loosely cover with paper towels. Let stand in the refrigerator until ready to roast. This allows the roast to dry out, which will make a better crust.

About 3 hours before you want to eat, heat the oven to 350°F. Place the roast bone side down in an 8×8 baking dish. Sprinkle liberally all over with salt and pepper, patting it into the meat and fat. Insert an ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone.

For medium-rare, bake about 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 140°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 155°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F. Letting the roast rest after cooking allows the juices to resettle into the meat and makes for a juicier roast and one that is easier to carve.

As the roast is resting, stir all the au jus ingredients together in a small saucepan and heat to a low boil. Let simmer until the roast is finished resting.

When ready to carve, remove the strings holding the bones to the roast and lift the meat away from the bones. Carve thin slices from the roast and serve with au jus.

The bones make for great leftovers baked with some barbecue sauce, and leftover meat makes stellar french dip sandwiches as well as soup.

  1. 2 Responses to “Standing Rib Roast with Au Jus”

  2. Looks absolutely delicious! My family always had a standing rib roast for Christmas so this definitely brings back memories!

    By Joelen on Dec 25, 2008

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