Recipes

[hovis]

Does anyone have a recipe for a standing rib roast? We want to serve it along with our turkey for Thanksgiving. Thanks.

[Nightowlz]

I usually rub mine with some olive oil & sprinkle with Penzey's Prime Rib Rub (Hand-mixed from: salt, celery seed, sugar, black pepper, onion, garlic and arrowroot) or some salt & pepper. We usually put it on the smoker or cook on the grill indirect cook method. They say not to salt it because it draws out the moisture but we have never had any problems. All the info you need on cook time etc can be found here. They also have recipes for Yorkshire Pudding, Au Jus & a Sour Cream Horseradish Sauce. http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

[fthunt]

Google for nup to the 400 degree range - put roast in uncovered and after (can't remember exactly) reduce temperature down to 325 or 350 for balance of cooking time.  Figure out first the size of your meat, how many pounds, and how many minutes per pound.  I've always had good luck with a prime roast.  Criispy on the outside and med rate inside.   Yes, season the rare roast first.

[fthunt]

P.S.   Google sentence got scrambled - don't know what happened.  Sorry.  Google for suggestions and exact temperatures and how many minutes to cook per pound. 

[mousiegirl]

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@hovis wrote:

Does anyone have a recipe for a standing rib roast? We want to serve it along with our turkey for Thanksgiving. Thanks.

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@hovis  I make it every Christmas day.  Have the roast at room temperature.  Preheat oven to 350.  Season roast with salt and pepper. Put roast, uncovered, in preheated oven. After 1 hour turn off oven and do not open the door.  It can stay in the oven until time to eat, as since the oven is turned off, it will not overcook.  I time it so that we are ready to eat three-four hours after it is put into the oven.  There is no worry or fuss with this method, as it always turns out rare to medium rare with well done on the ends for those that like it that way.

Forty minutes before serving, turn oven on again to 375 degrees. Roast will be medium-rare in center and well done around edges. This last step I do not take.  I find that by the time the roast is done about three hours after beginning, it is time to eat, but if you have to wait for some time, you can take this step.  I would test first to see if it is still warm, as you don't want to overcook it.

[Mothertrucker]

While I DO I like the Penzeys Prime rib seasoning, I like to use, believe it or not, Old Bay!

[sfnative]

@hovis

Hi hovis,

We have a standing rib roast every Christmas.  Included are Yorkshire Pudding, gravy, Bavarian Blue Lake Beans, Potatoes au Gratin (made with a tic of blue cheese, which I don't usually like, but works great in the recipe), the ever-requested cranberry sauce w/Jello mold and yams with pecans.

I had used the same roast recipe forever and a few years ago felt I needed a change toward a roast with a bit more pizazz.  We now partake in Anne Burrell's standing rib roast and really love it.  The recipe follows.

Standing Rib Roast

Active: 30 min.     Total:  3 hr. 50 min.    Serves:  8

½ bunch rosemary, leaves finely chopped

3 cloves garlic, smashed and finely chopped

½ tsp cayenne pepper

 Extra virgin olive oil

1-8 to 8.5 lb bone-in standing rib roast

Kosher salt

1 onion, cut into 1/2” dice

1 lb baby carrots, tops trimmed

3 stalks celery, cut into ½” dice

1 lb cremini mushrooms, stems removed, quartered

1 c. dry red wine

1-2 cups chicken stock

2 bay leaves

1. Preheat oven to 450 degrees. Combine the rosemary, garlic and cayenne in a small bowl. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with salt.
2. Put the onion, carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt to taste. Add the wine, 1 cup chicken stock and the bay leaves. Put the roast on top of the veggies; roast until the meat is really brown and lovely, about 45 minutes.
3. Reduce the oven temperature to 350 degrees; continue roasting, rotating the pan halfway through, until an instant-read thermometer inserted in the center of the meat reads 125 for medium rare or 130 for medium, another 2 hours 20 minutes. During the roasting time, occasionally spoon some of the pan juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock.
4. Remove the roast from the oven and transfer to a cutting board. Let rest 15-20 minutes before carving. Taste the Veggies and season with salt, if needed. Skim off any excess fat from the pan juices and remove the bay leaves. Slice the roast and serve with the veggies.
5. My note: When you order your roast ahead of time from the butcher (do order ahead!), you'll have a chance to ask for the small rib end or the large rib end.  For a large number at the table, ask for the large rib end.  Also, one year I ordered a grass fed roast from Whole Foods.  It was sooooo expensive and tasted like nothing and was not juicy, even after resting appropriately.  I will not waste my $$ again on a grass fed standing rib roast.

Enjoy your roast this holiday season!  ~Rebecca

[Mothertrucker]

Figured out how to post a photo of one of mine! Finally!

[loveschocolate]

1 standing rib roast of beef, about 6 1/2lbs

3 or 4 cloves of garlic, peeled and thinly slivered

course salt and freshly ground black pepper, to taste

1. Preheat oven to 450 F

2. Make small slits in the roast with a paring knife and insert the garlic slivers.

3. Rub the roast all over with salt and pepper.

4. Place on a rack in a shallow roasting pan and roast for 25 minutes.

5. Reduce the oven temperature to 350 F and roast for 16 minutes per pound ( about 1 3/4 hours ), or until a meat thermometer reaches an internal temperature of 135 F to 140 F for a medium-rare center. Let meat rest 15 minutes before carving.

[ID2]

I have made a standing rib roast every year for Christmas. I just put it in the oven, with absolutely nothing on it! I love the true flavor that comes from this cut of meat! Enjoy!