Rib Roast with Herb Gravy

  • Yield: Serves 6
  • Prep Time: 20 minutes
  • Cooking Time: 2 hours, 15 minutes
Rib Roast with Herb Gravy


  • 2 tbsp. canola oil
  • 1 (4-lb.) standing rib roast (2 ribs), trimmed
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 (14-oz.) can low-sodium beef broth
  • 2 tbsp. flour
  • 2 tbsp. butter or margarine
  • 2 tbsp. chopped fresh Italian (flat-leaf) parsley
  • 2 tbsp. chopped fresh thyme
  • 2 tbsp. chopped fresh dill


  1. Preheat oven to 325°F. In a large Dutch oven heat oil over medium-high heat. Add beef; cook 5 to 6 minutes or until browned on all sides. Place beef on a rack in a shallow roasting pan, bone side down.
  2. In a small bowl combine onion, garlic, and salt and pepper to taste; rub and press evenly on all sides of beef. Pour broth into roasting pan.
  3. Roast 2 hours (135°F for medium-rare) or to desired doneness. Transfer beef to a cutting board, reserving drippings in pan. Cover beef loosely with foil; let stand 10 minutes.
  4. Meanwhile, for the gravy, skim fat from drippings (if desired); place in a small saucepan over medium-low heat. Whisk in flour and butter, whisking constantly 1 minute or until smooth. Add parsley, thyme and dill; simmer over low heat 5 minutes or until slightly thickened. Carve beef, and serve with gravy.

Per serving: 568 calories, 45g fat, 19g saturated fat, 130mg cholesterol, 239mg sodium, 5g carbohydrate, 1g fiber, 33g protein

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