HOLIDAY STANDING RIB ROAST
Ingredients
- 1 (7 pound) standing rib roast
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons aged balsamic vinegar
- 4 cups organic Beef Stock
- 1/4 cup all-purpose flour
Directions
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Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a large oven roasting bag and into a roasting pan, rib-side down.
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Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
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Spoon off any fat from the pan drippings. Stir the bag drippings and vinegar into a medium skillet and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes.
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Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the a saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.
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Serve with roasted Brussels sprouts, garlic mashed potatoes and rolls.