Recipe courtesy of Keith Neubert
Print
Total:
53 min
Prep:
8 min
Cook:
45 min
Yield:
8-10 servings
Level:
Easy
Total:
53 min
Prep:
8 min
Cook:
45 min
Yield:
8-10 servings
Level:
Easy

Ingredients

  • 1 (5-7 lb.) standing rib roast
  • 1 bottle Guinness Stout
  • 3 tablespoons cracked pepper
  • 2 tablespoons kosher salt
  • 2 teaspoons dried thyme
  • 2 carrots, rough chopped
  • 2 ribs celery
  • 2 onions, rough chopped
  • 1 can beef broth

Directions

Watch how to make this recipe.

Preheat oven to 475 degrees F. Rub beef with salt, thyme, pepper and half of stout. Place in a baking dish and roast for 10 minutes. Remove from oven and lay all vegetables under beef, pour stout over and pour broth in bottom of pan. Roast 35 minutes or until medium rare (135 degrees F on a thermometer). Remove meat from pan to rest; pour pan juices and veggies into a pan. Skim all of the fat from top. Bring to boil. Strain au jus, and serve with sliced beef.

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