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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?

asked by Brian over 3 years ago
5 answers 4006 views
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added over 3 years ago

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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added over 3 years ago

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

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added over 3 years ago

I would use a rack...

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added over 3 years ago

"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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added over 3 years ago

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

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