Lazy Standing Rib Roast

By • October 7, 2011 • 15 Comments

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Author Notes: Other than the thought of the initial financial investment in a wonderful standing rib roast, the very thought of having to actually cook it might be the greatest concern of the everyday kitchen mechanic such as myself. Most of us reserve our partaking of this wonderful cut of meat for visits to restaurants that specialize in doing a great job of presenting moist, succulent roasts. While the whole slice of rib roast is wonderful, I most love the area nearer the center, where the meat is truly medium rare. You see, most people will start the roast at a very high temperature (often 450-500°) to "sear" the outside of the roast for the first 30-60 minutes, then lower the temperature to a more normal 325-350° to complete the roasting. This initial searing heats the outer portion of the roast and creates an area of an inch or more around the outer edge of each slice that is cooked more than the central portion of the slice. So if you order a 12-ounce slice of roast (you wouldn't stop at a mere 8 ounces, would you?!), you usually get only half of that cooked to your liking. So (I said to myself), why not low/slow-roast the rib roast as one would a, oh, say, brisket or chuck roast...only not so long? The lower temperature will permeate the meat more evenly and gently, giving a more consistent level of doneness throughout the slice. Pan-searing before sticking it in the oven provides for that lovely crust on the outside, yet the inner portion is evenly roasted throughout. A 12 ounce slice of this roast yields about 11 1/2 ounces of perfectly roasted meat!
Of course, a proper standing rib roast starts with a proper roast. It should have been dry aged for at least 21 days. The ribs should still be attached, though they can be cut off and then tied back on. It is important that the bones be there for the added flavor they impart.
A side note: This roasting method does not boil the juices out of the meat. Therefore, don't plan on having enough drippings to make Yorkshire pudding or even gravy.
Next day: Make sure you save a couple slices about 1 1/4" thick. Grill them the next day (45 seconds, rotate, 45 seconds, flip, 45 secnds, rotate, 45 seconds, rest 5 minutes) and serve them with my horseradish butter (1/4 cup butter, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce).
If there's any left after that, try some good old-fashioned roast beef hash!
WileyP

Serves 6-8 for a 3- or 4-bone roast

  • 1 Standing rib roast, 3 or 4 bones
  • 1 tablespoon kosher salt
  • 1 tablespoon coarse ground black pepper
  • 2 tablespoons vegetable or canola oil
  1. Remove the roast from the refrigerator 2 hours prior to cooking to allow it to come up to room temperature. The center may still be in the 40° range.
  2. Set an oven rack in the lower 1/3 of the oven and preheat the oven to 300°. Pat the roast dry with paper towels. Cut a 1" cross-hatch just into the fat cap. Generously sprinkle all sides of the roast with salt and pepper, patting it in.
  3. In a large skillet over medium high heat, heat the oil until it is shimmering. Brown the roast for 2 to 3 minutes on each side. Place the browned roast bone-side down on a rack in a baking pan and place it in the oven.
  4. After about an hour and a half, turn the oven temperature down to 250°. Continue roasting for a total time of about 35-45 minutes per pound, depending on weight and desired doneness. Internal temperature should be about 122° for rare, 132° for medium rare, and 142° for medium.
  5. Remove the roast from the oven and cover it loosely with heavy duty foil to rest for 20-30 minutes. If you need to keep it warm for another half hour to an hour, lower the oven temperature to 150-175° and place the covered roast in there.
  6. Place the roast on a cutting board, ribs pointing upward. Using a long, thin-bladed carving knife, remove the ribs from the roast. (PS: You can cut these apart and re-heat them on the grill with a little barbeque sauce tomorrow!) Lay the roast on its side, slice off the servings and get ready for the compliments.
Jump to Comments (15)

Tags: holiday, roast beef, slow roasted

Comments (15) Questions (0)

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almost 3 years ago dymnyno

21 days...not 27?

2007-09-11e-s4

almost 3 years ago WileyP

Looking through your marvelous recipies, dymnyo, you seem like such a stickler for details. I'm surprised you didn't notice the "at least..." in front of the 21 days! Any less than that and you might as well eat it on the hoof!

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almost 3 years ago dymnyno

You are right! I am sure you know how to do it right! I wasn't being critical, just pushing your envelope.

2007-09-11e-s4

almost 3 years ago WileyP

Not to worry, dymnyno - I didn't take it that way. Anyway, my operating envelope is quite large...a reason, perhaps, that I should not be contemplating making so many of the wonderful looking recipes here!

2007-09-11e-s4

almost 3 years ago WileyP

You're welcome, sdebrango - and have a *great* Christmas!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I love, love, love your discussion about roasting long and slow after pan browning rather than fast and high. Oh, browning then seasoning the fat cap, I can taste it now. Beautiful. Perfect.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Do you share some bones with that beautiful dog?

2007-09-11e-s4

almost 3 years ago WileyP

Thank you so much, boulangere - Now, when you do this roast,be sure to save enough to have a couple of those leftover steaks. The first time I tried the roast I thought I'd died and gone to heaven. The next day when I grilled up those steaks, I knew it was true!
Oh, and no, my buddy Chon is spoiled enough without letting him get used to having the best meat on the planet!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

He is truly the most beautiful dog alongside my two, and quite deserving of being seriously praised.

2007-09-11e-s4

almost 3 years ago WileyP

I will pass along your compliment, boulangere, and I am sure I'll get that grin from him as if to say, "See? I told ya so!"

Buddhacat

almost 3 years ago SKK

Ok, I am on board with this one. And I have to say the title caught me - Lazy and Standing - works for me!

2007-09-11e-s4

almost 3 years ago WileyP

I was going to combine the two...something like "Leaning on something Rib Roast", but figured nobody would be able to figure it out.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love a standing rib and I love how you prepare this! My favorite roast!

2007-09-11e-s4

almost 3 years ago WileyP

Hope you'll give it a try, sdebrango - You will amaze everyone at the table with it!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Christmas dinner I will make this. Thanks for a great recipe WileyP.