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Sunday Standing Rib Roast Recipe

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This recipe for Sunday Standing Rib Roast, by , is from Nana's Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nana

Category:
Category:

Ingredients:  
Ingredients:  
One 4-rib fully trimmed beef roast (about 8 lbs.)
Salt and freshly ground pepper
2 medium carrots, peeled and cut into chunks
2 onions, cut into wedges
2 cups beef or sirloin broth

Directions:
Directions:
Preheat oven to 325.

Place the meat fat side up in a large roasting pan. Sprinkle it all over with salt and pepper. Scatter the carrots and onions around the meat.

Place the roast in the lower third of the oven. Roast for 12 minutes to the pound for rare beef. An 8-lb. roast will need about 1 hour and 45 minutes; the temperature of the meat should be 120 to 125.

Roast a little longer for medium rare. If you want it well done, wait until the temperature reaches 145.

Transfer the meat to a cutting board and cover with foil. Let stand 20-30 minutes.

Spoon off fat in roasting pan. Add the beef broth to the pan and place it over medium heat. Cook, scraping up browned bits in the bottom of the pan with a wooden spoon, for several minutes until slightly reduced. Strain the juices into a gravy boat.

Carve the meat and serve with the juices.

 

 

 

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