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Standing Rib Roast
While we have cut back on our beef consumption dramatically, there
are moments when we will indulge and one of our favorite
indulgences is a Standing Rib Roast. Some people refer to this as
Prime Rib, but that is most often not accurate. Prime refers to a
grade of beef that is largely unavailable to the consumer. What we
can purchase is 'Choice' Rib. Anyway, a couple of tips...
Choose a roast that will stand level with the bone side down
and that will allow air to pass beneath the bones during the cooking
process. Do not let the butcher cut the meat off the bone and re-tie
it for easier slicing. It does not cook properly and there is
nothing easier than cutting a rib roast from the bones. 2 Ribs
should serve up to 4 people.
What you need
- 1 2-rib standing rib roast (5-6lbs)
- 3-4 garlic cloves, grated
- 2 tsp salt
- 2 tsp crushed mustard seeds
- 1 tsp sweet or smoked paprika
- 1 Tbl ground black pepper
How to make it
- Remove meat and let stand at room temperature until it is no longer
cold in the center. Most authorities will say no more than 1 hour, however
if it is cold, or slightly frozen in the center it will not cook
properly.
- Preheat oven to 325»
- Combine garlic, salt, mustard seed, paprika and pepper
- Pat the meat dry
- Rub (massage) thoroughly with seasoning all over
- Place a rack in a roasting pan place the roast, bones down on the rack
- Roast in the center of the oven for 20 minutes per pound (use a
calculator for accuracy) for medium on the rare side
- internal temperature on meat thermometer should read 130º to 135º
- Remove roast from oven and cover loosely with aluminum foil
- Let stand 20 minutes while roast finishes the cooking process
- Remove foil, carve and serve
- To carve, with the roast upright, slice along the top of the rib bones
in a slight 's' pattern following the shape of the bones. Set the rib
bones aside for your midnight snack and carve the meat into slices.
If cooked to medium rare (which is our preference) this does not need any
sauce.
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