Wednesday, January 1, 2014

Standing Rib Roast by Tom

Standing Rib Roast by Tom

For the past several years, we have had a standing rib roast for our Christmas dinner.  And every afternoon of Christmas Day, I look in cookbooks to find the perfect way to season and roast this expensive cut of meat.  This year I abandoned the cookbooks and went right to the Internet.  In I found what looked like a technique I should try.  It was simple, as it should be, and well endorsed.  All positive attributes.  And if it worked out well, I would only have to look on our blog for how I did it the year before.

Voila, I have found my seasoning and roasting technique for a standing rib roast.  This was not only good the first day, but delicious as leftovers for the next two days.

I highly recommend this technique and seasoning.  Simple and easy!


There are only four ingredients for this standing rib roast:
a. prime rib with bone - figure one and half servings per pound of meat and get the best cut of meat.    It does make a difference.
b. coarse salt - 1-2 tablespoons
c. coarse black pepper - 1 tablespoon
d. fresh rosemary - 1 tablespoon leaves

Preheat your oven to 450 degrees.

Rub all sides of the meat with the salt and black pepper.  Use generous amounts of each.  Next sprinkle about 1 tablespoon of fresh rosemary on the top of the meat.  For roasting, the bones or ribs should be on the bottom and rest against the pan.  I chose not to use a roasting rack, but you can if you want to. Do not cover or add any water to the roasting pan. Insert a meat thermometer into the thickest part of the roast being careful that it is not against one of the bones/ribs.

Roast the prime rib at 450 degrees for 30 minutes. Then turn down the oven to 325 degrees and roast an additional 13-15 minutes per pound for medium rare prime rib.  Monitor your meat thermometer.  Medium-rare will read 130-140 degrees on the meat thermometer. Medium will be 145-155 degrees.

After the roast reaches your desired internal temperature, remove it from the oven and let it stand for 15-20 minutes before carving.  This allows the juices to return to the center of the roast.  Remember also that your roast, even out of the oven, will keep cooking and increase its internal temperature another 5 degrees or so while resting.

Move the roast to a cutting board and remove the meat thermometer.  I used our new monogrammed wooden cutting board that was one of my Christmas gifts.  Using a sharp knife, slice your roast into 1/2-3/4" slabs and plate.


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