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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 almost 4 years ago

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5 answers 4192 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 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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Ab5b35fd d57d 4332 8b00 dcfedf32e9ff  p1000838
added almost 4 years ago

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

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ChefJune

June is a trusted source on General Cooking.

added almost 4 years ago

I would use a rack...

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C9fe3f6c c3eb 473c 918e 88792bcc3a90  image
added almost 4 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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1565f479 4f6b 4904 9d5b 69a558c4c4ce  img 3032
added almost 4 years ago

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

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