Standing Rib Roast

Standing Rib Roasts are found in the grocer case during the Christmas holidays, but your butcher will cut you one any time of the year. Sometimes I just buy a rib eye roast or any very tender cut of roast. This is my go to 1roast for ease of cooking. With a thermometer, it is no fail cooking. With the drippings make an excellent gravy and serve with Horseradish Sauce. Enjoy!

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Standing Rib Roast

Course Main Course
Cuisine American
Keyword roasting

Equipment

  • roaster with rack
  • meat thermometer
  • boning knife or electric knife
  • aluminum foil

Ingredients

  • standing rib roast allow 1/2 lb per person
  • salt and pepper to taste

Instructions

  • Select a standing rib roast allowing 1/2 pound per person. Season well with salt and pepper.Place meat fat side up in a shallow roasting pan. Most standing rib roasts do not have the ribs but if you have requested one with the ribs, place them ribs down and they will form a natural rack keeping the meat out of the drippings. if boneless, use the rack that comes with the roaster.
  • Insert a meat thermometer in center of the thickest part of the muscle. Do not allow it to touch a bone or rest in fat. Do not add water or cover.
  • Roast meat in a 325 degree F oven until desired doneness. 140 degrees is rare, 160 degrees is medium and170 degrees is well done. Cover loosely with aluminum foil and allow to set for 15 to 20 minutes for easier carving.
  • If cooking a bone-in roast, roll the roast on its side with the end of the bones standing straight up. Using a boning knife or electric knife, cut downward close to the bones releasing the meat from the bones. Save the bones to make beef stock for soup. Slice the meat just before serving.

Notes

Save the drippings and meat scrapes to make excellent  broth for soup.  Leftover meat makes excellent beef tips over rice.

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