STANDING RIB ROAST (serves 4-8. Each rib serves 2)
Ann Seranne from the Best of Craig Claiborne
2-4 rib standing rib roast (4-1/2- 12 lbs), short ribs removed
all-purpose flour
salt and freshly ground pepper
3” red potatoes, pricked and tossed in oil
1/2-1 cup beef broth
Remove the roast from the refrigerator 2-4 hours before roasting., preheat oven to 500 degrees. Put the roast in a pan fat side up and rub some flour into the fat. Sprinkle with salt and pepper and place the potatoes in the pan around the roast. Put the roast in the oven and bake according to the chart below. When the cooking time is up, turn off the oven and do not open the door. Leave it in the oven until the oven is lukewarm, two hours. If you need to use the oven for something else, remove the roast and tent with foil. To make a thin gravy, remove the excess fat from the meat drippings and stir in the beef broth. Bring to a boil, scraping the bottom of the pan to loosen the meat pieces. Simmer for 1 minute and season to taste.
Ann Seranne from the Best of Craig Claiborne
2-4 rib standing rib roast (4-1/2- 12 lbs), short ribs removed
all-purpose flour
salt and freshly ground pepper
3” red potatoes, pricked and tossed in oil
1/2-1 cup beef broth
Remove the roast from the refrigerator 2-4 hours before roasting., preheat oven to 500 degrees. Put the roast in a pan fat side up and rub some flour into the fat. Sprinkle with salt and pepper and place the potatoes in the pan around the roast. Put the roast in the oven and bake according to the chart below. When the cooking time is up, turn off the oven and do not open the door. Leave it in the oven until the oven is lukewarm, two hours. If you need to use the oven for something else, remove the roast and tent with foil. To make a thin gravy, remove the excess fat from the meat drippings and stir in the beef broth. Bring to a boil, scraping the bottom of the pan to loosen the meat pieces. Simmer for 1 minute and season to taste.
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