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Classic Standing Beef Rib Roast

Classic Standing Beef Rib Roast

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Campbell's Kitchen

A standing rib roast is a very special treat and traditional holiday fare. Follow this simple recipe and you'll be sure to enjoy the results!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 44 g
  • 88%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.
  2. Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
  3. Spoon off any fat from the pan drippings. Stir the stock and wine, if desired,in the pan. Cook and stir over medium-high heat until the sauce is reduced slightly, scraping up the browned bits from the bottom of the pan. Season with additional black pepper, if desired. Serve the stock mixture with the beef.
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Reviews

Cynthia Ross
23
8/22/2013

It turned out perfect! Here are some "Top Tips" for cooking a standing rib roast. You MUST use a meat thermometer for perfect results. Shop early in the day. Ask your butcher to cut the roast for you and leave in the bones! (I asked for a four-bone roast. It cost a lot, but could serve 12-15 people.) Season with Montreal Steak rub. At 2 hours, 20 minutes, the roast reached 124 degrees. I removed it, covered with a foil tent and let it rest for 20 minutes. The internal temperature was 134 degrees just before I carved it. WOW! It was a nice, deep pink color. Cooked but not raw. I was so happy I did a couple of cartwheels around the kitchen. (Just kidding.) My neighbor came over to see what I was cooking and agreed it was perfectly seasoned and cooked. I would use this recipe again. I made the Jus, but the meat was so flavorful, it really wasn't needed. Just a sprinkle of French salt to finish it. Thank you Campbell's!

auntcandie
15
8/22/2013

I have a different cooking method I have used for decades, but I have the butcher cut the bones off, then tie them back on. Great flavor for bones and mmmmmmmm! beef barley soup, but you also have a roast so easy to carve and serve. Try it!