Standing rib roast
We always have standing rib roast for Christmas dinner, but we also have it a couple of other times during the year. Depending on where you live, it can be a relatively cheap cut of meat especially during the holidays. Buy a larger roast than you need and cut part of it off and store it in the freezer for another special meal later in the winter. The meat will keep in the freezer for at least six months. I have followed this technique since 1996 after reading Barbara Kafka's cookbook "Roasting."
| Recipe serves | Roasting time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Roasting pan large enough to fit the roast |
| Thermometer |
| Wooden spoon or spatula |
| Ingredients |
|---|
| 6-pound standing rib roast, ask the butcher for 2 - 3 ribs cut from the large end, at room temperature for at least 4 hours |
| 4 - 6 cloves garlic, peeled and slivered, optional |
| salt and pepper |
| 1 cup wine, stock, or water |
| Variations |
|---|
| • Sprinkle the roast with dried rosemary or other spice. |
| Storage |
|---|
| • Store any leftover meat covered in the refrigerator for 3 - 4 days. This meat will make excellent sandwiches, fillings for quesadillas, or cut up in soup. For a repeat of this meal, gently reheat the meat in a covered skillet with a little liquid. |
| Instructions |
|---|
| • Make sure the roast is at room temperature. This is very important. Let it stand for at least 4 hours uncovered at room temperature. |
| • Preheat oven to 500º. See timing chart below. |
| • Using your fingers, slide the slivers of garlic into the meat next to the bone and under the layer of fat. Do not cut into the meat because too much of the meat's juice will be lost. Slide any additional garlic under the roast. |
| • Put the roast directly into a roasting pan, bone side down. A roasting rack is not needed. Season with generously with salt and pepper. |
| • Cook the roast for 45 minutes. |
| • Lower the heat to 325º. Cook for 3 minutes per pound. For a 6-pound roast that will be 18 minutes. |
| • Turn the heat to 450º and cook another 15 minutes. The meat temperature should read between 105º - 115º on a thermometer depending on how you like your meat cooked. Check the temperature in the thickest part of the meat near the bone, but not touching the bone. The temperature will continue to rise as the meat stands. |
| • Remove the roast from the roasting pan to a platter and cover loosely with aluminum foil. Let stand 15 minutes. |
| • Pour fat from the roasting pan into a container. Reserve. |
| • Heat the roasting pan. Pour in the liquid. Use a wooden spoon or spatula to deglaze the pan. Reduce the liquid by half. Reserve or use as a sauce for the roast. |
| Roasting times |
|---|
| 4-pound roast | 6-pound roast | 12-pound roast | 26-pound roast | ||
|---|---|---|---|---|---|
| Serves | 6 | 8 | 10 | 20 | |
| Ribs | 2 | 2 - 3 | 3 - 4 | 7 | |
| Room temperature | 4h | 4h | 5h | 6h | |
| Roast at 500º | 45m | 45m | 45m | 45m | 45m |
| Roast at 325º | 3m x lb | 12m | 18m | 36m | 1h 18m |
| Roast at 450º | 15m | 15m | 15m | 15m | 15m |
| Rest | 15m | 15m | 15m | 15m | 15m |
| Total roasting time | 1h 12m | 1h 18m | 1h 36m | 2h 18m |
| Timing |
|---|
| 4-pound roast | 6-pound roast | 12-pound roast | 26-pound roast | |
|---|---|---|---|---|
| Room temperature | 1:00 pm | 1:00 pm | 12:00 pm | 11:00 am |
| Oven on | 5:10 pm | 5:05 pm | 4:50 pm | 4:05 pm |
| Roast at 500º | 5:33 pm | 5:27 pm | 5:09 pm | 4:27 pm |
| Roast at 325º | 6:18 pm | 6:12 pm | 5:54 pm | 5:12 pm |
| Roast at 450º | 6:30 pm | 6:30 pm | 6:30 pm | 6:30 pm |
| Rest | 6:45 pm | 6:45 pm | 6:45 pm | 6:45 pm |
| Dinner | 7:00 pm | 7:00 pm | 7:00 pm | 7:00 pm |