Standing Rib Roast With Cumberland Sauce

Ingredients

Instructions

Roast

  • Standing rib roast, about 7 lbs.
  • 2 tbls. oil
  • 1 tbls. ground pepper

Sauce

  • Red currant jelly, 7 oz. jar
  • 1 lemon
  • 1 orange
  • 1/4 c. port
  • 2 tsp. dry mustard
  • 1 1/2 tsp. ground ginger
Rub the roast with the oil, then rub on the pepper. Roast at 450 for 30 minutes, then reduce oven temperature to 325 and continue roasting until meat thermometer inserted in the thickest part of the meat, not touching the bone, reads about 130 degrees for medium rare. This will take about 1 1/4 hours. Allow to stand about 15 minutes before carving. Makes 12 servings.

Sauce: Heat the jelly in a saucepan. Add the juice of the orange and the juice of the lemon. Add wine, mustard and ginger. Mix well to blend. If the jelly does not melt, sieve the sauce. Serve warm with the roast.