Prep Time::15 mins
Cook Time:: 2 hrs 20 mins
Additional Time::20 mins
Total Time:: 2 hrs 55 mins
Servings::8
Ingredients
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1 (7 pound) standing rib roast
salt and ground black pepper, to taste
6 tablespoons red wine
2 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock
¼ cup all-purpose flour
Directions
Heat the oven to 325 degrees F (165 degrees C). Season beef generously with salt and pepper. Place beef into a roasting pan, rib-side down.
Roast until medium-rare, about 2 hours 20 minutes, or until desired doneness. Remove beef to a cutting board and let stand for 20 minutes.
Spoon off any fat from pan drippings. Stir wine into the pan and bring to a boil over medium heat, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium and cook 5 minutes more. Strain wine mixture through a fine mesh sieve into a saucepan.
Whisk stock and flour together in a medium bowl. Gradually whisk stock mixture into the saucepan. Cook, stirring over medium heat, until mixture boils and thickens, about 5 minutes. Season with additional salt and black pepper, if desired. Serve stock mixture with beef.