Standing Rib Roast With Pan Gravy

Gather the ingredients.

Preheat the oven to 300 F. Place roast, fat-side up, on a rack in an open shallow roasting pan.

Season the roast with salt and pepper. Insert an oven-safe meat thermometer into the roast so that the tip reaches the center of the meat. Don't let it rest in a pocket of fat or touch bone.

Roast, uncovered for 2 to 2 1/2 hours. For rare beef , the meat thermometer should reach 115 F. Medium-rare will be 125 F, and medium will be 135 F. Remember that the internal temperature will continue to rise by 5 to 10 degrees as it rests. Note: The USDA states that the safest minimum temperature for beef is 145 F, but it's helpful to remember that the interior of a roast does not typically harbor bacteria (hence why beef can be dry aged without the interior being contaminated even over long periods of time). The exterior of the roast will reach high enough temperatures to kill any bacteria lingering there.

Remove the rack from the roasting pan and let stand, covered loosely with foil, while making the gravy. Pour off the fat into a measuring cup.

To make the gravy, return 1/3 cup of drippings to the roasting pan. Place the pan on the stovetop over medium-low heat.

Stir in the flour until well blended.

Add the beef broth, stirring constantly.

Cook until thickened . Season the gravy with salt and pepper to taste.

Slice the rib roast to the desired thickness. Serve with the hot gravy.