Standing Rib Roast

Summary

Ingredients

Directions:

  1. Place the roast inside a roasting pan slightly smaller than the meat itself. The meat should be placed with the fatty side up, meaning if your roast has bones, they'll be on the bottom. Pat the roast dry with paper towels.
  2. Remove the upper rack from the oven and move the lower rack to the bottom position in the oven. Place an oven thermometer on the oven rack next to where the roasting pan will be placed. Preheat oven to 250°F/120°C.
  3. Rub the entire roast with canola oil (I mean the entire roast; bones and all). Coat the roast with kosher salt and pepper. Place a probe meat thermometer into roast, making sure the tip of the probe is in the thickest part. Place the pan on the remaining oven rack, close the oven door and reduce the heat to 200°F/95°C. Make sure that you can easily read both the oven thermometer and meat thermometer when the door is closed (a digital probe thermometer, where the display portion sits outside the oven and can be set to sound an alert when the desired temp is reached is strongly recommended).
  4. Occasionally check the oven thermometer and adjust the oven temperature to ensure the oven stays as close to an even 200°F/95°C as your oven can manage. Do NOT open the oven for any reason until the roast reaches the desired temperature (see below).
  5. Determine how your would like your roast cooked. Use the table below to determine the correct temperature at which you should remove the roast from the oven:
    Level of doneness Remove from oven at Comments
    Extra-rare, or "blue" 87-89°F/31-32°C Very few people enjoy beef cooked blue -- I happen to be one of them
    Rare 90-92°F/32-33°C  
    Medium-Rare 93-96°F/34-36°C By far the most popular choice
    Medium 100-104°F/38-40°C  

    The meat will need to roast for approximately 2-3 hours to reach the desired temperature, depending on the size of the meat and your particular oven. The moment that the meat thermometer shows the roast has reached the indicated temperature, remove the roast from the pan and place on a clean cutting board with juice grooves. Leaving the probe in the roast, cover (just the top, don't wrap) the roast tightly with heavy-duty aluminum foil, making a small tear to the middle of the piece that is used to fit around the probe. Return the roasting pan to the oven.
  6. Increase oven temperature to 500°F/260°C. When the oven thermometer confirms the oven has reached the target temperature, remove foil from roast (do not discard; we'll use the foil again later), place the roast -- with probe still inserted! -- back in the roasting pan, and close the oven. Let the roast bake for another 15 minutes at the higher temperature, creating a gorgeous crust on the meat.
  7. Remove roast from oven and place on a clean cutting board with juice grooves. Cover the meat -- with probe still in place -- loosely in aluminum foil, using the same piece we used earlier. Let the roast do one last rest for 5-10 minutes. During this time the roast will be redistributing juices throughout itself, improving both the flavor as well as texture of the meat. It will also continue to cook due to carryover heat, allowing the internal temperature to reach the appropriate range for the selected level of doneness.
  8. (Optional) Build an au jus for the roast. Pour out all but 1 tbsp of the grease from the roasting pan. Place the roasting pan over two burners on the stove. Set both burners to high heat. Add beef stock or water and red wine, Scrape the pan with a wooden spoon to deglaze the pan (meaning forcibly loosen all the bits of meat cooked onto the pan). When sauce is down by half, roll sage leaves lightly between your hands, and add to pan. Let sauce cook for one minute, then strain and serve.
  9. When roast has rested and au jus is ready, remove foil and temperature probe. Slice roast using a long, extremely sharp knife (demonstration video); a quality dedicated slicing or carving knife is strongly recommended. Pour au jus over meat on plates, or put the bowl on the table.

Notes:

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