You will need a good meat thermometer and roasting pan with a rack. Bring your roast to room temp. Place on rack in roasting pan, fat side up. Insert meat thermometer in thickest part of roast, usually in the middle. Make sure the probe is in the center, not too deep and not too shallow. Preheat oven to 450 degrees.
At this point, you can season your roast with whatever you prefer -- some people like to make a mix of dry seasoning and rub it on. We only use Kosher salt and freshly ground black pepper.
Place your roast in the oven for 30 minutes. For a smaller roast, you would cook at this temp for about 15 minutes. It will spit, spatter and smoke, be sure to use the fan on your vent. After 30 minutes, reduce the temp to 350 ...... and wait. It could take anywhere from 20 - 25 minutes per pound for it to cook. What you will need to watch is the thermometer. When it reaches 135 - 140 take your roast out and let rest. It will continue to cook and the thermometer could rise another 5 degrees.
Carve your roast after it has rested for about 20 - 25 minutes. Your middle will be medium rare, the outside will be medium and the ends will be well done. If you prefer your roast rare, remove it from the oven when it registers 130 degrees.
Use your pan juices to make your sauce. Enjoy!
I've done this recipe multiple times in the oven. Can be adatped to the Grill I'm sure. But I'd recommend a probe thermometer. That will take the guess work out to get your beast to 120. The weight of it should carry it easily to 135.
Dry-Aged Standing Rib Roast with Sage Jus
Inactive Prep Time:
4 hr 0 min
1 (4-bone-in) standing rib roast, preferably from the loin end
Canola oil, to coat roast
Kosher salt and freshly ground pepper, to cover entire roast
1 cup water
1 cup red wine
4 fresh sage leaves
Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days.
Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter. The oven should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the oven to 250 degrees F.
Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved.
Remove the roast and turn oven up to 500 degrees F. Remove the terra cotta lid and recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached. Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.
Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side.
Is anyone fixing a standing rib roast for Christmas dinner this year?
My family wants
Chicken fried Chicken. Italian green beans,corm on the cob,cheese broccoli , mashed potatoes,gravy.yum- yum
Last year it was the same. We have cut out fried foods ,so its a real treat for them..<><
It's best to use a thermometer to get to med-rare, 130F.
My estimate at 350F will take about 90 minutes... then start checking temperature.
What temperature is the oven set at?
Did the roast come to room temperature or did you go from refrigerator to oven?
At this point, just rely on the thermometer to get you to the doness you want.
Hi:) How do you dry age a standing rib roast? Thxs?
Put the roast in a plastic container with holes punched in it on top of a rack. Place paper towels under and on top. Make sure the temp. stays below 40. Replace the towels every day. Good for 7 to 10 days. Please don't cook more that medium rare.
How long do u cook a standing rib roast to get well done ?a?
You don't cook a standing rib roast well done. Might as well eat a shoe. Medium to medium rare at most. 335 degrees for the first 30 minutes, then 325 for another 40 minutes. Let it rest at least 10 minutes before serving.
cooking a boneless standing rib roast on the rotiserrie?
I would cook it on the lowest setting as it can burn on the outside and be raw on the inside, for an 8 pound one 2 hours will get you medium/medium well, I agree with the rest time, but 20 minutes is better 30 if you can so the roast settles. You want an internal temp of 145-150, 160+ for well done
As a chef we cooked 2-3 to differing stages of doneness, so it was easier to serve and not have to boil or reheat in the oven or the au jus.
HELP!!! I am making a standing rib roast for Christmas Eve dinner and need help.?
Standing Rib Roast Serves 4-6
About 1/2 cup whole black peppercorns
1 each 5- to 6-pound standing rib roast of beef, at room temperature
Preheat the oven to 475 degree F. Place the peppercorns in a small heavy brown bag and crush by banging with a mallet. With the palm of your hand, press the peppercorns into all surfaces of the meat.
Place the roast, fat side up, on a rack in a shallow roasting pan, then put into the oven and roast for 30 minutes.
Lower the oven temperature to 300 degrees F. Baste the roast with the pan juices and insert a meat thermometer into the center of the thickest part of the roast, making sure that the thermometer does not touch the bone.
Continue roasting for about 30 minutes and check the thermometer reading. Roast until the thermometer reads 135 degrees F. for medium rare (about 16 minutes per pound total roasting time) to 160 degrees F. for medium-well (about 25 minutes per pound total roasting time, not that I suggest this!).
When desired doneness is reached, remove it from the oven and allow it to rest, loosely covered with aluminum foil, about 30 minutes before carving.
What's the difference between a standing rib roast and a rolled ribeye roast?
A standing Rib Roast aka Prime Rib roast has the rib bones in tacked.( thus it can "stand" in the oven on it ribs.
The ribeye( "ribeye" roast means it was boned out or the bones were removed).
So the bone would be removed and the roast tied and ready to go.
Because it's better to cook the roast with the bones, what we do in our store is removed the bone in one piece and then tie it back on so you get more flavor from the marrow.
After it's cooked all a person has to do is cut the strings that attached the bone and let is roll off the bone for easy cutting.The ribs that are left are actually "short-ribs of beef and great to chomp on.
So, one is with the bone, one without( or the best of both worlds, the last option).
All the responses were great..I like the one that the roast is browned in a skillet first...then I baste often with a mixture of vinegar(tenderizer), olive oil and season salt. Sorry my computer shut down while we were chatting.
I can't decide between cooking a standing rib roast or leg of lamb for Christmas dinner, any suggestions?
Roast Leg of Lamb with Mint Aïoli
1 leg of lamb – trimmed of all fat, femur bone and shank removed
2 cloves garlic, crushed
½ small onion, peeled and thinly sliced
Large bunch each of mint, savory or thyme
3 TB extra virgin olive oil
2 lemons, juiced and zested
1 TB vegetable oil for seasoning
1 tsp. cumin seed
Marinate lamb for a day or two in olive oil, garlic, mint, thyme or savory, onion, lemon, and cumin. When you are ready to cook, wipe away the marinade from the lamb and assertively season with salt and freshly ground pepper. Bring to room temperature, truss with butcher’s twine to form an oblong package.
If you have a rotisserie by all means use it, if not, heat a heavy sauté pan or iron skillet and sear over high heat, then transfer to a rack and roast in a 400° oven until medium rare. Approximately 130° internal temperature on an instant thermometer.
1 garlic clove, crushed in a mortar with a pinch of salt until puréed
2 egg yolks
1 bunch mint, ½ chopped and pounded, and 1/2 cut into chiffonade to be added later
½ lemon, juiced
1 ¼ cup canola oil
2 TB warm water
Salt and pepper
In a heavy medium mixing bowl, add yolks, garlic and mint and whisk for 45 seconds. Slowly whisk in oil, add lemon juice and thin with a little water. Taste and adjust seasonings. Add remaining mint.
For service, allow the lamb to rest for 15 to 20 minutes before slicing and serve with the aïoli.
recipe for standing rib roast that involved quick sear and turn oven off for hours?
That's a Paula Dean recipe.
This is fool proof.
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375°F.
Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up.
Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours.
About 30 to 40 minutes before serving time, turn oven to 375°F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
Cover with foil and let stand for 15 minutes before cutting.
Note: I learned from a chef a trick for satisfying everyone with prime rib. Cook it rare. If anyone wants it done medium, dip their slice in a pot of simmering au jus for 1 minute.
I use this method every Christmas m,y family always makes sure we are not having anything else. Turkey is for Thanksgiving. Lol
Hi:) Does anyone happen to know how to dry age a Standing Rib Roast? Or a good website?
hi! "Dry Age" is a procees done at a meatpackaging plant it is when after the carcass has been stripped of its hide an cleaned,then it is hung by a hook in a chilled area an left for a period of 3-5 days this helps make the meat (muscle) relax thus making the meat a bit more tender! Most meat processors will only hang beef a few days an then vaccum pack,it is best too buy from a local butcher and ask if they dry age before cutting their beef!
What can I make with left over standing rib roast?
Slice it thin as you can for some awesome french dip sandwiches. Just dip the slices in simmering au jus to re-warm it. Add a slice of swiss cheese if you want and put it on a toasted sub roll. Use the rest of the au jus for dipping.
How do I prebone a standing rib roast and tie with butcher's twine?
Personally I like to roast it on the bone. But if you want to slice it thin or serve more people than you have ribs, then it is best to debone.
Pretty self explainatory, cut off bones leaving as much meat on the roast as possible, I also cut off the fat cap. Then roll into a log shape and tie with twine so it keeps its shape. Season meat with alittle oil ,garlic powder, salt and pepper. Put back the fat cap back on top and roast.
How do you french the bones on a standing rib roast and why is it necessary?
Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones.
Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone.
it isn't really necassary but it gives the rib a clean look and the meat on the ends of the bones is just fat nd cartilage anyway. plus it is easier to work with when you are cooking with them. and the meat on the ends will burn. you can also ask your butcher to do this, or if you look in local meat counter you can sometimes see them already prep[ared frenched.
There are several methods for cooking a beef prime rib roast. There is the slow method where the oven temperature is set around 200 to 225 degrees and the meat is cooked at a rate of 23 to 24 minutes per pound. This method is common where large upright ovens are used.
The second and probably the most popular is using a medium heat of 325 degrees and cooking for 17 to 20 minutes per pound. Another method, which I like the best, is a searing method where the roast is cooked at 450 degrees for 15 to 20 minutes, or until slightly browned and then at 325 degrees for 14 to 17 minutes per pound or until the meat thermometer reaches 5 degrees under desired temperature. This is because the internal temperature will continue to rise about 5 degrees after it is removed from the oven. Remember, if the meat thermometer is placed properly it will tell you when your roast is ready.
I'm cooking a standing rib roast for Christmas. The recipe says let it stand for at least 1 hr before roasting?
a half hour before you go out, put the roast in the freezer.
this will give it an additional chilling, without actually freezing it.
then leave it out for the 3 hours to get to room temperature so it will roast evenly.
if it is a large roast, like 3 ribs or more, you won't even have to give it the extra chill.
it will be fine.
Can I use a gas grill to cook a 4lb standing rib roast. How long do I keep it on the grill?
Turn both sides of your grill on high for about 10 minutes and get it good and hot. Then sear the roast a little on each side. After this, turn one side of the grill completely off and leave one side on med to med high. Move the rib roast to the off side and let it sit in the with the lid closed for about 3 hours (depending on your grill that would make it about medium to medium well). I've done this many times and gotten rave reviews!
What is the difference between standing rib roast and prime rib roast?
Standing rib roast (also known as prime rib even if the beef isn't prime quality). The term "standing" means that because the bones are included in the roast, the roast can stand by itself. A rib roast with the bones removed is commonly referred to as a rolled rib roast.
How do I cook a standing rib roast? How much do I need for 10 people (boneless)?
OK this is a totally legit answer. I started cooking my prime ribs this way over 30 years ago and have amazed multiple guests with this. For 10 people I would use a 14 to 15 pound roast and would use semi-boneless. The meat gets a little flavor from the bone.
Now the cooking. You'll need a large roaster. Preheat your oven to 325. Place an inch of rock salt on the bottom of the roaster. Rub the roast with minced garlic and insert a few small slivers in the roast itself. Then cover the roast with rock salt. Push it around the sides and place it on the top of the roast. The more you can get around it the better. Put the roaster lid on and pop it in the oven. You'll need a metal meat thermometer and the cooking time will be reduced about 25% less then normal - because of the salt. So you'll have to keep close watch on the internal temp so you don’t over cook. Take it out of the oven about 10 degrees cooler then you want the finished roast to be done to. The salt will have formed a "crust". Knock that off and discard. To remove it all after you knock off most of it have a rack ready over the sink and rinse it with hot water. Let the roats stand for about 10 minutes, pour a nice Cabernet or Merlot and get ready to enjoy the best meat you've ever eaten. I promise it will not be salty..
I'm going to keep printing this recipe until someone tries it and agrees that it is the BEST...
1. Set the oven as low as it goes (most likely 200 degrees, but mine goes down to 170)
2. Rub the roast with canola oil (or veg oil)
3. Liberally salt and pepper that roast
4. Put the roast in a glass (or metal) 9x9 dish – preferably glass
5. Cook in the oven until the interior temp reaches 118 degrees (you NEED an instant thermometer – if you don’t have one, you can get one at the grocery store for ~$7). This should take at least an hour depending on the size of the roast (a multi-pound roast could take a few hours)
6. Remove the roast from the oven, and cover (loosely) with foil – think “tent.” This is the resting period, and is important
7. Crank-up the oven to 500 degrees
8. Heat the oven for 15 minutes
9. Pop the roast back-in the oven for ~15 minutes for a crust to form
10. Remove and rest for 10 minutes (or so)
Note: if you have a small roast, and still want it medium-rare, then drop the initial temp to 115 or 112 (for a really small roast), but still to the 500 degree part – the crusty outside is the best part.
Here’s my roast inspiration: http://www.foodnetwork.com/food/recipes/... but all that “terra cotta” pot stuff is a little TOO intense for a roast – it was good for tv, but a little over the top for real-life.
If you want gravy, here’s what you’ll need:
1 can of beef broth
2 tablespoons flour
2 tablespoons butter
When the roast is in the 500 degree part of the process, begin the gravy-making
1. Cook the butter in a saucepan – medium temp
2. When melted, add the flour – make a roux
3. The flour will clump together with the butter – allow it to happen. Then, cook the roux for ~5 minutes until it’s slightly darker than it began
4. When the roast is done at 500, remove the roast to a cutting board and dump the delicious beef juices from the glass dish to the gravy pot (this will be totally awesome – if you have no juices, it’s ok – it will still be good
5. While whisking continually, slowly add the beef broth. As you stir, the flour/butter will thicken the broth. Keep adding broth, a little at a time, until you recognize it as gravy. The flour is a super-strong thickener, and only works when the broth gets warm, so it will get thicker as it warms – be sure to add enough broth (you’ll probably use the whole 15oz can)
6. Check the gravy for seasoning – add salt and pepper as needed
1. If you like mushrooms and onions, you can begin there
2. Slice thin both mushrooms and onions
3. Melt the butter (same amount) and throw-in the onions and mushrooms.
4. Add some salt (1 teaspoon of table salt or 2t of kosher salt). The salt will draw the water out of the mushrooms.
5. Cook the crap out of the onions and mushrooms – until they’re golden brown (that’s the flavor)
6. Then add the flour and proceed as before
I have to get a standing rib roast in the oven at 2:30 EST. How do you prepare yours?
Rib Roast (standing)
1 (5-pound) standing beef rib roast
1 tablespoon House Seasoning, recipe follows
Preheat oven to 375 degrees F.
Allow roast to stand at room temperature for at least 1 hour. Rub roast all over with the House Seasoning. Place roast on a rack in a pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in the oven but do not open oven door for another 3 hours. About 1 hour before serving time, turn oven to 375 degrees F to reheat the roast.
Note: Do not remove roast or re-open the oven door from the time roast is put in until ready to serve.
1 cup salt
1/4 cup garlic powder
1/4 cup ground black pepper
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Where to purchase a prime standing rib roast in Cincinnati?
Then find a butcher.....There are several in cincinnati. Or a good grocer would have one. Last resort, a food supply could get you one wholesale, like GFS, Sysco or Michaels. Or as a really, really last resort, ask a steakhouse.
Most places will have them out the day before but it may be best to order one before. Let your butcher help on the size also. There should be one rib section for every 2 people. I just saw them at Sam's Club for 7.00 a pound
Yes, and no... :)
What we have come to know as prime rib is indeed a standing rib roast that has been sliced after being roasted whole.
However, the true definition of Prime rib is that it come from beef that has been designated "prime" by the USDA. Most of what is actually served is "choice" beef, which has less marbling and therefore a bit less tenderness (although any meat from the rib is going to be tender)
But no restaurant wants to explain that they are serving "Choice Rib", so common usage has just made us all understand what to expect when we get prime rib.
It will be just fine in the original wrapper for 3 days in the refrigerator, however, I take the original wrapper off and rewrap because of any possible contamination on the wrapper on the trip home or even from the store buggies being used by other people and often left outside as well as from other peoples hands who may have handled it in the meantime. You can never be too careful about your food quality. I do this with all my meats & seafoods to the point I will put it in one of the store's plastic bags (the ones used for vegetables) to assist with the trip home.
Keep well, enjoy your meal and have a great celebration.
Most SRR are trimmed and only a little fat is left for flavor. You can get a SRR from the butcher and tell him what you're doing and you need the fat layer left on, cut off and replaced for your cover. Give that SRR a good massage with your ingredients and tie everything into place.
Preheat oven to 450°F. Rub the roast with salt and pepper, on the fat too; place on a rack in a shallow pan. Roast for 25 minutes.
Reduce oven to 350°F and roast the meat until an instant-read thermometer registers 135°F to 140°F for medium-rare, about 1 3/4 hours depending on the size. Let the meat rest before carving.
Prime Rib! The King of the Buffet.
One of the nice things about rib roasts is that they cook more on the ends than they do in the middle, so you get some meat well done, and other meat at medium rare from the same roast. You don't need to cut it in half, but it won't hurt.
For starters, DONT use that oven bag! I don't trust them at all. I mean, if I wanted steamed meat, I'd steam it.
Second, get some Kosher salt and cover that bad boy with it. Liberal is the word of the day. Pepper, too, if you like, but remember that pepper can burn in the oven, and salt pretty much can't.
Now, take your roast out of the fridge (it isn't frozen, is it?) and let it come to ROOM TEMPurature. This could take a couple of hours, and that's okay. After about 2 hours, it's time to start cooking.
PREHEAT your oven to... well, as high as you want. Some people recommend a very high temperature, then turning your heat down. Others suggest browning your roast on a stove, then popping it in the oven. Me? I just set it for 325F and...
Coat your roast in olive oil. Oil allows heat to transfer quickly and easily and will give that browning you were looking for. Now you've got that meat in your shallow roasting pan, (I didn't mention a roasting pan? Sorry. You probably had one ready anyway.) salted, oiled up, room temperature, fat side up- throw it in the oven and forget it...
For about 1.75 hours. Now get out your meat thermometer. The temperature you're looking for is 120-125F for your perfect medium rare rib roast. You wanted a time, of course. Sorry. Differences in your oven, the diameter of your roast, the altitude of your house... any number of things- these can change the cooking time- but NOT the desired temperature. If you don't have a meat thermometer, go get one; they are cheap and easy to use. Place the meat thermometer into the thickest part of the roast and look for that 120-125. When you get it, take the roast out, and don't touch it for another 20 minutes. This will allow the meat to "rest" and the moisture inside the roast to distribute evenly. The meat will also cook just a little bit during this time- but we're counting on that.
Now, your 2 roast idea kinda messes me up, since I have no idea how hot the element of your oven is. That means that the roasts could actually be absorbing heat faster than your oven is producing it, and that changes your cooking time. For that reason, I really must reiterate the importance of a meat thermometer (preferrably a digital instant read type).
Since you're doing 2 roasts, and want one of them more well done, leave that one in the oven for an extra 15-20 minutes, then bring it out, too. Again, at least 15-20 minutes of resting time before you cut into it.
This should help to guide you in your roasting, but I have one more peice of advice:
Do it once before Christmas.
I know, I know. Prime rib isn't cheap. Neither is all the therapy you'll need if you screw up Christmas dinner. Go buy everything you'll need to make a 5lb roast, and try it once for good measure. In the best case scenario, you'll have a terrific dinner. In the worst case scenario, you've ruined dinner, and saved Christmas!
You can always email me at my profile if you need more help.
Is there a difference between a ribeye roast and a standing rib roast?
it is the same piece of meat except the ribeye roast has the bone taken out and the rib roasts till has the bones in it. they should know better at the shop you called , if they can't debone it for I wouldn;t be shopping there, it is and easy procedure to do and only takes a few minutes. sounds like they don;t want to be bothered.
Know any shortcuts to thawing a boneless standing rib roast?
Flash thaw it! I do this at home all the time. If you're gonna be using it tonight, then it's safe to use hot water. Fill the sink with water and put your roast in it. It will be thawed in no time. If you do this again, and you're not gonna be using it that same night, use lukewarm water instead. .
First of all, calm down, relax and don't stress about this one......take the roast out of the refrigerator about an hour before you begin to roast it:
1) Make sure your oven is CLEAN, or you will have smoke all over the house......
2) Preheat the oven to 500 degrees Farenheit
3) Place roast in appropriate sized roasting pan
4) Generously salt and pepper the fat cap on the roast....
5)) Place in oven at500 for 45 minutes, then decrease the temperature of the oven to 325 degrees and insert a meat thermometer and roast until it's done to your liking...
6) Take roast out of oven and let rest, tented with foil for at least 15 minutes before carving...........See how easy that was???
Can I cook a standing rib roast and a turkey together?
Unless you have a convection oven that moves the heat all around, you won;t be satisified with the results, because you willl have problems with uneven cooking.
If you do decide to try it, remember to keep moving (turning) the pans around.
What can you expect to pay for a 5 rib standing rib roast?
You might want to look at your local supermarket's weekly cirrcular (ad) and see who has the best price on Rib Roasts....I'm just north of San Diego, on the beach and my local butcher has them for $3.99/lb, and I figure that it's going to weigh in at about 7 to 9 lbs for a 4 rib roast........you might need a butcher to specially cut a 5 bone, as they usually come 2 and 4 bone cuts.......and then you have to choose from the small end or the large end of the roast.......I tend to lean to the small end, as I only have 3 to feed, and I get a 4 bone roast and we always have leftovers to be used as French Dip Sandwiches the next night for dinner......So do some local investigative work and I'm sure you'll find one in the price range you're looking for....Happy holidays!!!!