Standing Rib Roast
1 Standing Rib Roast
Choose the cooking method according to how you like your beef -- pre-seared will
produce a roast that is crisp on the outside with a well-done steak near the
surface, and a rare eye of the rib. The slow roasted beef will be an even pink
from fat to bone. Both are excellent eating! Carve thinly for best appearance,
flavor and eating.
Rub the standing rib all over with freshly ground black pepper. Place it on a
rack in a shallow pan, bone side down. Roast in a preheated 500°F oven for 35-40
minutes, basting twice with melted butter. Reduce the heat to 325°F and roast 30
Baste the meat with pan juices and test the internal temperature of the meat by
inserting a thermometer into the thickest part of the eye of the rib, not
touching the bone. Continue to roast, basting every 20 minutes and checking the
temperature until the thermometer registers 120°F - 125°F for rare or 130°F -
135°F for medium.
Remember that the roast will continue to cook as it rests before carving. (Total
cooking time will be about 12-14 minutes per pound for rare). Remove the roast
to a hot platter or cutting board and let it rest for 15-20 minutes before
carving to allow the meat tissue to relax and reabsorb the juices.
Low Temperature Method
Have the roast at room temperature. Rub the meat all over with freshly ground
black pepper. Place the roast, bone side down, on a rack in a shallow roasting
pan and place in a preheated 250°F oven for 2 hours. Salt and pepper the meat
and continue to roast for an additional hour. Insert a thermometer into the
thickest part of the rib eye, not touching bone, and check the internal
temperature. Remove the roast when the temperature is 120°F - 125°F for rare or
130°F - 135°F for medium. Remember that the meat will continue to cook as it
rests before carving. (Total cooking time will be about 20 minutes per pound for
rare.) Let the roast rest on a hot platter before carving -- this resting period
is essential to allow the meat tissue to relax and reabsorb the juices.