HOLIDAY STANDING RIB ROAST
- 1 (7 pound) standing rib roast
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons aged balsamic vinegar
- 4 cups organic Beef Stock
- 1/4 cup all-purpose flour
Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a large oven roasting bag and into a roasting pan, rib-side down.
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.
Spoon off any fat from the pan drippings. Stir the bag drippings and vinegar into a medium skillet and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes.
Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the a saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.
Serve with roasted Brussels sprouts, garlic mashed potatoes and rolls.