Classic Standing Beef Rib Roast

Classic Standing Beef Rib Roast

Swanson 7852

"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!"
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2 h 55 m servings 551 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 37.1 g
  • 57%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 45.2 g
  • 90%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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 wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.
  4. Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.



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 fo...

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 h...