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Molasses and Black Pepper–Crusted Standing Rib Roast
Recipes
Molasses and Black Pepper–Crusted Standing Rib Roast
12 servings
3 hours, 15 minutes total (Active 30 minutes)

Ingredients

  • 4 ribs celery
  • 1 standing rib roast (8–9 lb)
  • 2 teaspoons kosher salt
  • ⅓ cup molasses
  • 2 tablespoons pepper
  • 2 teaspoons dried thyme
  • 32 oz beef stock
  • ¼ cup all-purpose flour

Steps

    1. Preheat oven to 425°F. Cut celery into 7-inch pieces; arrange across center of roasting pan. Place roast on top of celery and sprinkle with salt (wash hands). Combine molasses, pepper, and thyme; brush roast with glaze. Pour stock into pan; bake 20 minutes or until roast is browned.
    2. Reduce oven to 350°F; cook 1 ½–2 hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer roast to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time. Skim and reserve fat (about ¼ cup) from pan juices.
    3. Preheat medium saucepan on medium 1–2 minutes. Place reserved fat in pan; whisk in flour and cook 1 minute. Add enough water to remaining meat juices to equal 4 cups, then stir into flour mixture. Cook and stir 4–5 minutes until thick and bubbly. Slice meat and serve with gravy.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 800, Total Fat 61g, Sat Fat 25g, Trans Fat 0g, Chol 175mg, Sodium 450mg, Total Carb 10g, Fiber 0g, Total Sugar 7g, (Incl. 7g Added Sugars), Protein 48g, Vitamin D 0%, Calc 4%, Iron 35%, Potassium 20%