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Recipes
Standing Rib Roast
8 servings
2 hours, 15 minutes total (Active 20 minutes)

Ingredients

  • Olive oil cooking spray
  • 8 celery ribs
  • 1 standing rib roast (4–5 lb)
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons coarsely ground pepper
  • ¼ cup frozen diced onions
  • 2 teaspoons chopped garlic
  • 1 (14.5-oz) can reduced-sodium beef broth
  • 16 oz fresh whole mushrooms

Steps

    1. Preheat oven to 425°F. Coat 13- x 9-inch baking dish with spray. Cut celery into 7-inch ribs; lay across center of dish. Place roast on top of celery; sprinkle salt and pepper over roast, then top with onions and garlic.
    2. Add broth and mushrooms around roast. Bake 20 minutes or until browned. Reduce oven to 350°F; cook 1–1 ½ hours and until roast is 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or up to 170°F (well done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing. Temperature will rise 5–10°F during this time.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking rib roast, but are not recommended by the USDA. Go to foodsafety.gov for more information on beef cooking temperatures.

Amount per ⅛ recipe serving: Calories 610, Total Fat 47g, Sat Fat 19g, Trans Fat 0g, Chol 135mg, Sodium 830mg, Total Carb 4g, Fiber 1g, Sugars 2g, Protein 39g, Calc 4%, Vitamin A 4%, Vitamin C 4%, Iron 25%