Few things say, “Special occasion!” like a standing beef rib roast, and with good reason. It is an unrivaled cut of beef, which is why it is frequently served for special occasions and holiday celebrations. Beautifully marbled and positioned to stand theatrically on its rib bones, this cut of beef is both wonderfully delicious, tender, and juicy, not to mention it's a sight to behold! Sadly, over time I’ve met a lot of people who are reluctant to cook standing rib roast, thinking that they’ll somehow mess it up. But have no fear, the hardest thing about this dish is the price of the meat. On the other hand, cooking a standing rib roast is truly one of the easier things to do in the kitchen. The most complicated thing about the process is that you start cooking the roast on high heat for twenty minutes so that it browns exquisitely, after which you need to remember to turn it down. Voila, easy- peasy.
Yields an eight-pound roast that will serve 8–10 people, depending on their appetite.
Ingredients:
8 lb. Standing Rib Roast
1 Tbs Rosemary, whole
1 tsp Thyme
1 tsp Basil
1 stick Salted Butter, softened
6 medium Garlic cloves, minced
@1/2 inch Water, in the pan
2 cubes Beef Bouillon
Salt and pepper, to taste
Instructions;
Take the roast out of the refrigerator three hours before cooking to let it come up to room temperature, thus cutting down on cooking time.
Preheat your oven to 500 ̊F.
-If the roast didn’t already come tied with strings from the butcher, go ahead and tie a string in between each of the bones of the roast using any easy knot like a granny or square knot. Doing this will help the roast stay together and keep its shape during cooking, which allows for a nicer presentation on the table.
-To the softened butter add the rosemary, thyme, basil and garlic mix it together thoroughly.
-Then, fat side up, position your roast on a rack in a pan that has about half an inch of water on the bottom so that it sits above the water, along with two beef bouillon cubes that go in the water.
-Sprinkle a little salt and grind a little pepper over the roast, then
-Slather the butter/garlic/herb mixture all over the top and sides of the roast
-When your oven is up to the 500 degrees temperature, put your roast (uncovered) into the oven and cook it at temperature for 20 minutes in order for it to have a lovely, browned finish.
-Then turn the oven down to 325 degrees F where the roast will finish. In this case, my rule of thumb is to allow 15 minutes a pound for the center to be a medium-rare. This means an 8–9-pound standing rib roast (which is 4–5 ribs) cooked like this takes approximately 2-1⁄4 to 2-1⁄2 hours to get it to fairly rare in the center of the roast.
Cooking it like this allows something for everyone’s taste. For those who prefer their beef to be more well done, the outer pieces are perfect. For those who enjoy it medium to medium-rare, the further in you go, the better you’ll like it. Until eventually, you get to the center of the roast, where it will be fairly rare and tender for those who must have it that way!
There are things to note: Cooking times will vary some depending on the size/shape of your roast. A flatter piece of meat, for instance, will take less time than a thicker piece. If you forgot to take the roast out three hours ahead of time, it will be chilled and take longer to cook. And as always, your particular oven’s temperament makes a difference. Because of all these variables, it would be wise to check your roast with a meat thermometer. If you feel it is cooking too quickly, you can always turn the oven down.
Once the meat is done, like all roasts, take it out of the oven, tent it (put aluminum foil over the top of it and let it hang halfway down—do NOT seal it), and let it "rest". Remember, it will continue to cook even after you’ve taken it out of the oven.
Cut the strings, carve, and serve.
Author Note: Nancy Carey Johnson is a singer/songwriter and the award- winning author of Life is Good: Wit & Wisdom From A Vermont Homesteader and The Vermont Homesteader's Christmas Memories: Wit, Wisdom & Holiday Recipes. She lives in Poultney, Vermont with her three dogs, four cats and a flock of clucking Chickens, she is also the mother of four grown sons. In her spare time, she loves to garden and bake.
PIN IT
SHARE
POST
