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
6-8 for a 3- or 4-bone roast
Standing rib roast, 3 or 4 bones
coarse ground black pepper
vegetable or canola oil
In This Recipe
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.
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.
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.
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.
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.
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.