Standing Rib Roast Recipe

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Standing Rib Roast

Contributed by: Melinda

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.

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

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.

Questions about this recipe?