Do you place a standing rib roast on a rack or directly in the roasting pan?

I see both methods mentioned in various recipes. Are both ways acceptable?

  • Posted by: Brian
  • December 23, 2013
  • 10485 views
  • 5 Comments

5 Comments

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valnsc
valnsc December 23, 2013

just as you would use a rack for a turkey, would be advisable to also use a rack for a rib roast so as to keep portion of the roast from cooking in the juices of the gravy at a different temperature from the rest of the roast. also, roast standing in the juice, will absorb more of the liquid, than other parts of the meet. Hope this helps. Happy Holidays!

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jvcooks
jvcooks December 23, 2013

Also check out http://food52.com/recipes.... Super easy and delicious!

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ChefJune
ChefJune December 23, 2013

I would use a rack...

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Declan
Declan December 23, 2013

"Standing Rib", to me, implies Bone-in!
If so, sear the outside surfaces and no rack. The bones act as a rack and this helps impart flavor for your gravy/sauce.

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aobenour
aobenour December 23, 2013

Either way save your drippings for Yorkshire puddings. They are worth the effort.

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