Standing Rib Roast


A traditional way to prepare a beef rib roast.


Marg Forwell

8 Servings
Preparation time
5 minutes
Cooking time
2 hours, 55 minutes
Total time
3 hours
4 pounds beef rib roast
  soy sauce (to taste)
  pepper (to taste)
  garlic (ground; to taste)
1⁄2 cup water
  1. Rub roast with soy sauce, garlic and pepper over all surfaces
  2. Put water in the bottom of the roast pan
  3. Place roast, standing on the ribs, into the pan. Cover pan.
  4. Roast at 275˚F (135˚C) for 1+1/2 hours.
  5. Remove meat and wrap in heavy foil. Set aside on counter.
  6. Chill the juices for au-jus gravy later (you will need to remove the solidified fat when it has cooled)
  7. About an hour before serving (for large roasts, 1+1/4 hours for medium-rare or 1+1/2 hours for medium), remove the foil and return the roast to the pan. Cook uncovered at 350˚F (about 176˚C).
  8. Add any new juices to the gravy, reheat, and serve un-thickened