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Standing Rib Roast




Source of Recipe


Internet


List of Ingredients




1 6- to 8-pound standing rib roast
2 large cloves garlic, crushed
1/2 teaspoon dried rosemary
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1 onion, thickly sliced
1 cup dry red wine
2 cups beef broth


Recipe



Heat oven to 325 degrees. Trim most of the visible fat from the meat. Place the roast bone-side down in shallow roasting pan. Rub garlic over the meat. Sprinkle rosemary over meat. Season the beef with the seasoning salt and pepper. Arrange onion around roast. Pour 1/2 cup of the wine over meat. With meat thermometer inserted into the center, roast meat until desired doneness, basting frequently with pan juices, about every 30 minutes. Transfer meat to heated platter, reserving drippings in pan. Place foil over meat to keep warm. Skim fat off pan drippings. Set pan with drippings over medium-high heat. Add chicken broth and remaining wine, and boil until syrupy, scraping up any browned bits and stirring frequently, about 8 minutes. Season the sauce with additional seasoning salt if needed. Strain sauce. Serve meat with sauce.

Yields 6 to 8 servings