Publix Aprons

Molasses and Black Pepper-Crusted Standing Rib Roast

Molasses and Black Pepper-Crusted Standing Rib Roast
Total Time:
3 hours, 15 minutes
Active Time:
15 minutes


4 stalks celery
1 beef rib roast (8–9 lb)
2 teaspoons kosher salt
1/3 cup molasses
2 tablespoons pepper
2 teaspoons dried thyme
1 (32-oz) container beef stock
1/4 cup all-purpose flour


  1. Preheat oven to 425°F. Cut celery into 7-inch ribs; lay across center of pan. Place roast on top of celery (wash hands); sprinkle salt on roast. Combine molasses, pepper and thyme; brush roast with glaze. Add stock to the pan; bake 20 minutes or until roast has browned.
  2. Reduce oven to 350°F; cook 1–1 1/2 hours and until roast is 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or up to 170°F (well done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing. Temperature will rise 5–10°F during this time. Skim and reserve fat (about 1/4 cup) from pan and meat juices.
  3. Preheat medium saucepan on medium 1-2 minutes. Place reserved drippings in pan; whisk in flour and cook 1 minute. Add enough water to remaining meat juices to equal 4 cups. Stir meat juices into the flour mixture. Cook and stir 4-5 minutes or until thick and bubbly. Slice meat and serve with gravy.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking rib roast, but are not recommended by the USDA. Go to for more information on beef cooking temperatures.

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Nutritional Information

CALORIES (per 1/12 recipe) 790kcal; FAT 61.00g; SAT FAT 25.00g; TRANS FAT 0.00g; CHOL 175mg; SODIUM 360mg; CARB 10g; FIBER 0.00g; SUGARS 7g; PROTEIN 49g; CALC 6%; VIT A 0%; VIT C 0%; IRON 35%

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