Tag Archives: standing rib roast

Holiday Roast

Prime Rib actually refers to the grade of the beef that you are using, prime grade is the best you can buy and you will pay dearly for it but it’s a true holiday treat. You could purchase a Choice grade standing rib roast and still have a very lovely dinner for a lot less money. If you don’t like meat rare to medium then you’ll be better off serving another cut of meat for a special dinner as the roast can be dry and tough if overcooked.

Prime Rib

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The easiest holiday roast you can make. Add some scalloped potatoes, a great salad or side vegetable and you’re done in the kitchen.

  • Serves 2 – 4
  • 1 Bone in standing rib roast, prime or choice grade, about 2 ½ - 3 lbs.
  • Sea salt and fresh ground pepper, I like Himalayan Pink Sea Salt
  • Mild flavored olive or vegetable oil
  • Butcher twine, optional
  • Probe meat thermometer (not optional)

Preheat your oven to 400°. Line a baking or sheet pan with parchment paper and set aside.

*If you’d like to make the roast easier to carve when hot, cut the bone off the meat before cooking. Use a boning knife and slice as close as possible to the bone between the bone and the meat. Now tie the bone back on to the meat with butcher twine, when the roast is ready to slice just cut the twine and remove the bone, saving to make stock or soup, and slice the meat as desired. Remember to always cut across the grain of the meat.

Remove the meat from the refrigerator at least 1 hour before cooking. Dry the meat well then rub it with a little of the oil and season generously with sea salt and pepper. Heat a sauté pan that’s just a little larger than the roast over medium high heat, when hot add roast and brown all sides of the meat. Do not add oil to the pan, sear the roast quickly and remove to the prepared sheet pan. If you can stand the roast to rest on the bone then do so, otherwise place on the sheet pan on one side. Insert a probe meat thermometer into the thickest part of the meat without touching any part of the bone.

Cook the roast for 10 minutes and then turn down the oven temperature to 350°. Continue to roast until temperature reaches 130°, about 10 minutes. Remove from the oven and loosely cover with foil and let rest for about 10 minutes. The temperature will rise, this is called carry over cooking time and the roast will be rare to medium rare when sliced. If you’d like the roast closer to medium, cook until the temperature reaches 135°; do not overcook.

Christmas Roast

A Christmas Roast, Dec. 2016

rib-roast

After the huge cooking spree for Thanksgiving I’m happy to create a simple elegant meal for Christmas and I always turn to a rib roast. Most people refer to them as a ‘prime rib’ yet that really refers to the grade of meat. While USDA Prime Grade is the best, it can also be on the expensive side, while a good ‘Choice’ grade is nearly as good as the prime, it can be purchased for much less. Both roasts are considered ‘standing rib roast’ and you treat them equally in cooking.

Costco has the absolute best deal on both Choice and Prime Grade roasts, choose bone in for the best flavor and juiciness. Either roast will need to cook a little longer with the bone in but the flavor is superior. A trick you can do is cut the bones off the roast and tie them back onto the roast, you’ll still get juicy flavor but won’t need to roast quite as long.

The roast will take some time to come to room temperature so remove from the refrigerator 3 house before roasting. Pre heat your oven for 30 minutes and roast for approximately 15 – 20 minutes per pound, start with a high heat, 450°, for 15 minutes, then turn the oven down to 325° and continue cooking. Use a digital probe thermometer for best results, it’s worth spending $15 or $20 on a digital thermometer for a $75.00 roast.

For rare roast remove from the oven when the thermometer reaches 120°, for medium rare, 125° or 130° for medium, the meat will continue to cook (called carry over cooking time) while it rests. I like to serve the roast with a Red Wine Sauce or Bordelaise Sauce but remember that your sauce will only be as good as the beef stock you use so use the best. Homemade is tops but if you must purchase a stock try More Than Gourmet Glace de Veau (veal stock). Standing rib roasts are great on the grill also but that’s another story.

 

Photo: Josh, The Meatwave

Prime Rib or Standing Rib Roast

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Serves 8
Total preparation time: 1 hr. 30 min. – 2 hr.

  • 1 (7 lb.) Rib Roast, Bone-In or Boned & Tied
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced – optional use 1 teaspoon ground garlic (NOT garlic salt)
  • Sea Salt and ground pepper

Place roast in a shallow baking pan bone down, melt butter in small saucepan and add garlic and salt and pepper. Mix well, brush over roast, and let stand at room temperature for 2 hours.

Preheat oven to 450°F. Use a probe meat thermometer*, placed into the center of the roast but not touching bone. Roast for 10 minutes in uncovered pan, then reduce heat to 350°F and continue for 1 hour and 20 minutes for rare. Baste with pan drippings from time to time. Thermometer should read 120° - 125° for rare, 130° - 135° for medium rare. Do not cook beyond 140°, medium. Let the roast stand for 15 minutes, with the probe in the meat, before slicing. Slice either between the bones or cut off all the bones at once and the slice the meat into serving pieces.

Roast 15 minutes more if you want a medium roast, another 15 minutes for well done.

Remove from oven when done, and allow the meat to rest for a few minutes before carving. Transfer to a warmed serving platter.

• A digital probe meat thermometer – the probe remains in the meat while in the oven and the control sits outside on the stove or counter. See link below

Bordelaise Sauce

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  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 carrots, sliced in rounds
  • 2 cloves garlic, cut in half
  • 4 peppercorns
  • 1 bay leaf
  • 11/4 cups beef broth*
  • 1 sprig thyme
  • Sea Salt
  • 2 tablespoons flour
  • 1/2 cup dry red wine
  • 1 tablespoon Italian flat leaf parsley, chopped

Melt the butter in a heavy skillet and sauté the onion until transparent. Add the carrots and cook until soft.

Place garlic, peppercorns, and bay leaf in cheesecloth bag. Add to pan along with 1 cup of beef broth. Boil until broth has been slightly reduced, about 10 minutes, then season with thyme and salt.

Remove cheesecloth bag and put mixture through a coarse strainer. Return to pan.

Meanwhile, dissolve flour in the other 1/4 cup of broth and add gradually to sauce. Stir constantly until sauce thickens, then add the wine. Reduce heat and allow to simmer until ready to serve, and then sprinkle chopped parsley on top.

Use a quality beef broth if not making your own such as More Than Gourmet Glace de Veau (veal stock).

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