Here’s a simple and flavorful method for cooking a Standing Beef Roast — juicy, tender, and perfect for a classic dinner 🥩🍷:
🥩 Standing Beef Roast
🛒 Ingredients
- 3–5 lb standing beef roast (rib roast or prime rib)
- 2–3 tbsp olive oil
- 3–4 cloves garlic, minced
- 1–2 tsp salt
- 1 tsp black pepper
- 1 tsp dried rosemary or thyme (optional)
- 1 cup beef broth or red wine (for pan jus)
👩🍳 Instructions
1️⃣ Prep the Roast
- Remove roast from the refrigerator 1 hour before cooking to reach room temperature.
- Pat dry with paper towels.
- Rub olive oil, garlic, salt, pepper, and herbs all over the roast.
2️⃣ Preheat Oven
- Preheat oven to 450°F (230°C).
3️⃣ Roast
- Place roast fat-side up on a roasting rack in a pan.
- Roast 15–20 minutes at 450°F to sear the outside.
- Reduce heat to 325°F (165°C) and continue roasting until internal temperature reaches:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- This can take 1–2 hours depending on size and desired doneness.
4️⃣ Rest the Roast
- Remove from oven and tent with foil.
- Let rest 15–20 minutes before slicing — this keeps juices inside.
5️⃣ Make Pan Jus (Optional)
- Pour off excess fat from roasting pan, leaving brown bits.
- Add beef broth or red wine, scraping browned bits with a wooden spoon.
- Simmer 3–5 minutes and strain if desired. Serve alongside slices.
🌟 Tips
- Thermometer is key: Always use a meat thermometer to get perfect doneness.
- Extra flavor: Add whole garlic cloves, onions, or carrots around the roast while cooking.
- Serving suggestion: Pair with roasted potatoes, Yorkshire pudding, or creamy horseradish sauce.
If you want, I can also give a slow-cooker version of standing beef roast that stays tender and flavorful with minimal effort.
Do you want me to do that?
