Recipe of the Week 12/15

Posted on December 15th, 2010 by host

Standing Rib Roast


  • Season the roast liberally with coarse sea salt and freshly cracked black pepper and garlic powder several hours in advance (or overnight) to allow the spices to permeate the outer layer. Keep refrigerated until one hour before use, then leave roast at room temperature for 60 minutes prior to roasting.
  • If a crisp crust is desired, sear the roast in a preheated 450°F oven for 20-25 minutes, then reduce the heat. The most accurate way to judge if the roast is done is to use an instant read thermometer. If not using a thermometer, allow approximately 15 minutes per pound for rare, 18-20 for medium, or 25 minutes for a well done roast.
  • An alternate method of roasting which causes less shrinkage in the total weight is to roast the meat at 325°F throughout the entire cooking time, in which case, allow 20 minutes per pound for rare, 25 for medium, or 30 minutes for a well done roast. Doneness may also be judged by pressing on the roast; the firmer the resistance, the more well done it is.
  • Place the roast fat-side-up on a rack in a shallow sided pan. Make small criss-cross cuts in the fat and push half cloves of garlic through the incisions (lean salt pork or pancetta strips may also be used for added seasoning).
  • Place in a 300-325°F oven until the internal temperature is slightly less than that for the desired degree of doneness listed in the chart below. Allow roast to sit at room temperature for 20 minutes before carving, during which time the temperature will continue to rise several degrees. If the roast being cooked is very large and a very rare roast is wanted, the oven may be turned off and cracked open when the internal temperature (of the roast) reaches 120°F. Cover the roast with foil, checking frequently until it reaches the temperature desired. Meanwhile, prepare pan gravy from the meat drippings which have accumulated in the bottom of the pan. Mirepoix can be added to the pan juices, or rib roast may be served simply “Au Jus” (with juice – the juice from cooking the meat).
  • To serve, use a long, thin slicing knife to carve serving sized portions in the desired thickness for each serving. Serve Au Jus, or with pan drippings
Recipes | December 15th, 2010