Standing Rib Roast
This is something I make once a year. It is an impressive presentation and the leftovers are so delicious, but it’s expensive, so it’s definitely a splurge. Ask your butcher to French the ribs and remove the bone, but tie it on for the presentation. It makes slicing the beef so much easier. I love serving the roast with popovers which are great for all the gravy this roast provides.
Tips:
Makes sure you factor in the resting time for the roast. You need to allow all the juices to redistribute before you slice into it.
If you want leftovers you will want about 1/2 lb. per person. Ask your butcher for help.
STANDING RIB ROAST
Serves 12-14 people
PREP 10 minutes
COOK 2 hours
INGREDIENTS
½ teaspoon cayenne pepper
½ bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
Extra-virgin olive oil
1 (8 to 8 ½ -pound) bone-in standing rib roast
Kosher salt
INSTRUCTIONS
Preheat the oven to 450 degrees F.
In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with Kosher salt.
Put the roast into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 ¾ to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
Slice the roast and arrange on a serving platter.