standing ribroast 101

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Roasted to perfection, a standing rib roast will surely boast a special holiday gathering with family and friends. This popular cut comes from the rib section located between the short loin and chuck. The roast usually contains at least 3 bones, and is referred to as “standing” since the roast rests on its rack of ribs allowing it to stand upright.

standing rib roast

1. Fat Side Up/Season Place the rib roast, fat side up, in the roasting pan, which will allow the roast to self-baste as the top layer of fat melts during cooking. Rub the roast with a simple seasoning mixture of minced garlic, fresh and dried herbs, salt and black pepper.

2. Check Temperature Due to oven variations, it’s a good idea to begin checking the temperature of the roast about 45 minutes before the estimated roasting time. To properly check the internal temperature, insert a thermometer into the center of the roast without touching bone. For medium-rare, remove the roast from the oven at 135°F. For medium, roast the beef to 140° to 145°F, and for medium-well, 150° to 155°F.

3. Au Jus After skimming the fat from the roasting pan, simmer the natural juices remaining in the pan with beef broth and red wine to prepare the fl avorful jus. As the jus simmers, it will reduce and intensify the fl avors.

4. Mushroom Medley A cast-iron or heavy gauge skillet is recommended to prepare the mushroom mixture. Preheat the skillet before adding the mushrooms to sear and seal in a rich, deep fl avor.

5. Carve Once the roast has rested, it’s ready to carve. Place a damp paper towel under the cutting board to prevent the board from sliding. Use a sharp knife that is long enough to slice across the entire width of the roast. A carving fork is also essential to steady the roast as it’s sliced.

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