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A savory rib roast with Burgundy gravy based on a recipe from McCall’s Cooking School, page #47 under Meat. The intro says, “This rib roast is truly American fare! Three ribs thick, it is the richest, most juicy and tender of the beef cuts. We think it is best when roasted to medium-rare and served with rich brown Burgundy Gravy. If desired, serve Yorkshire Pudding on the side…. Have lots of Burgundy wine on hand too!” I serve this with Yorkshire Pudding; you will find tons of recipes for it here on food.com. Be sure to save beef drippings for the Burgundy Gravy and the Yorkshire Pudding. My husband also serves this with creamed horseradish.
Units: US | Metric
Serving Size: 1 (86 g)
Servings Per Recipe: 8
The following items or measurements are not included:
standing rib roast