Classic Standing Beef Rib Roast

A standing rib roast is a very special treat and traditional holiday fare. This one is served with a thin gravy called "jus." Don't overcook the meat!

 One 7- to 8-pound standing rib roast, , (usually a four-rib roast)  freshly ground black pepper 

1/4 to 1/2 cup Campbell’s® Condensed Beef Broth 

salt 

2 to 3 tablespoons red wine, , optional 

 Preheat the oven to 325 degrees F.

 Season the roast liberally with pepper and put in a roasting pan, rib side down. Roast for about 20 minutes to the pound for medium-rare meat, or until an instant-read thermometer registers 130 to 140 degrees F. For well done meat, roast until the thermometer registers 160 degrees F.

 For a 7- to 8-pound roast, roast the meat for 2 hours and 20 minutes to 2 hours and 40 minutes for medium-rare.

 Take the roast from the oven when the thermometer registers five degrees lower than desired (125 to 135 degrees F.). Let it sit on the countertop for 20 to 30 minutes before carving. The meat will continue to "cook" as it rests, its natural juices will collect in the center, and it will become easier to carve.

 Skim or pour the fat from the pan. Add the beef broth or water to the defatted pan juices and cook, stirring, over a burner turned to medium-high heat. Season the juices with salt and pepper and red wine, if desired. Cook, stirring, until the jus is slightly reduced, tasty, and hot.

 Stand the roast on a platter and cut downward between the ribs. Alternatively, lay the roast on its side on the platter, cut along the ribs to loosen the meat, and then remove it by making horizontal cuts.

 Serve the roast with the jus spooned over it.