Standing Rib Roast

December 25, 2011 – 11:15 pm

We made our traditional standing rib roast for Christmas dinner this year. We splurged and got a Kobe beef roast from the wonderful Snake River Farm. I documented the whole cooking process since it was such an indulgence. The roast was outstanding, though maybe not worth quite the premium price over a regular standing rib roast. At any rate, it was wonderful. 🙂

All wrapped up

Beautiful marbling

Seasoned with kosher salt and black pepper

Probe thermometer in the center of the roast

Roasted to perfection

After resting for 15 minutes, removing the bones and carving a few slices

A beautiful dinner plate

Standing Rib Roast
Makes 6-10 servings

1 standing rib roast (small end), 4-6 lb (ask your butcher to slice the bones off and tie them back on for easier carving)
kosher salt and black pepper

The morning you are cooking, take the roast out of the packaging and loosely cover with paper towels. Let stand in the refrigerator until ready to roast. This allows the roast to dry out, which will make a better crust.

2-3 hours before you want to eat, heat the oven to 350°F. Place the roast bone side down in an 8×8 baking dish. Sprinkle liberally all over with salt and pepper, patting it into the meat and fat. Insert an ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone.

For medium-rare, bake about 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 140°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 155°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F. Letting the roast rest after cooking allows the juices to resettle into the meat and makes for a juicier roast and one that is easier to carve.

When ready to carve, remove the strings holding the bones to the roast and lift the meat away from the bones. Carve thin slices from the roast and serve warm.

Post a Comment