1 beef standing rib roast (7 to 8 pounds)
1/4 teaspoon ground black pepper
1/2 cup Swanson® Beef Stock (Regular or Unsalted)
3 tablespoons red wine
How to Make It
1. Heat the oven to 325°F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.
2. 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.
3. Spoon off any fat from the pan drippings. Stir the stock and wine, if desired, in the pan. Cook and stir over medium-high heat until the sauce is reduced slightly, scraping up the browned bits from the bottom of the pan. Season with additional black pepper, if desired. Serve the stock mixture with the beef.
No comments:
Post a Comment