Standing Rib Roast Recipe

[low-key]

Yum! That's the way I like it. Cooked to death and smothered in gravy!

Paula ?

 

[Disneylover99]

Paula ?

Yep.
Don't be late for dinner!

 

[Cannot_Wait_4Disney]

I just learned that a prime rib roast is a standing rib roast from that link. I thought they were different LOL.

Unfortunately, the usage of the term has been watered down and people call choice grade rib roasts prime rib or even select grade rib roasts prime rib rather than only the prime grade ones. So a place could have "Prime Rib" on the menu and it won't be graded prime.

 

[Poohforyou]

I made a standing rib roast for Christmas for years. I prefer the low the slow method because it ensures the roast is cooked to uniform doneness rather than the outside being more well done than the inside.

Take the roast out of the fridge and let come to room temperature for about an hour. Make slits in the roast and insert garlic cloves. Preheat oven to 200 degrees and cook roast at that temp until desired doneness. It'll take about 45 minutes per lb, give or take. Remove the roast before the internal temp hits desired doneness by 5-10 degrees or it will be overdone.

 

[wenrob]

My sister is making it for Christmas and she will cook it until there is absolutely no taste left in it. And she and her husband will think its delicious

What a waste.

 

[minniecarousel]

I used this recipe last year & am doing it again this year:
To a cube of butter add pepper & herbs de Provence. Rub all over the roast, then place a generous amount of coarse salt all over. Place in a 500 degree oven for 1/2 hr. Turn off the oven - don’t open the oven for 2 hours! Should be perfect.

 

[Christine]

My sister is making it for Christmas and she will cook it until there is absolutely no taste left in it. And she and her husband will think its delicious

Ouch, this post just hurt to read it.

 

[Cannot_Wait_4Disney]

My sister is making it for Christmas and she will cook it until there is absolutely no taste left in it. And she and her husband will think its delicious

I hear charred shoe leather tastes wonderful. I'll take their word on that and not try it.

 

[usnuzuloose]

Don't be afraid. Even olive oil with salt and pepper and spices you like. And cook till how you like your meat. Make cooking fun.

 

[Micca]

My sister is making it for Christmas and she will cook it until there is absolutely no taste left in it. And she and her husband will think its delicious

This is an atrocity! The beauty of high quality beef like this is that it takes very little prep and should be served no more done than medium rare--"Rare" is preferred. If you want to cook a piece of meat to death then get an inexpensive chuck roast and throw it in the crock pot. Plus you'll save big money..

 

[HeatherC]

I do it pretty much like Christine. I rub olive oil over it and season with some spices...salt peppeetc.

High heat 450 for 15 minutes so it gets crust on it then turn down to 325 or 350 until thermometer is withing 5 degrees of where you want it. Take out and let rest. Will go up a few degrees while resting. Slice and it will be Perfect!

Only way to mess it up really is overcooking it from where you like it. Easiest "special" dinner ever.

Merry Christmas!

 

[lsyorke]

DS is doing one for the first time this year and going with this way to cook it. Supposedly it cooks more even throughout. We'll see!
http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html

 

[marthachick]

OP here. I read all of the suggestions and settled on starting at 500 degrees for 15 minutes and reducing heat to 325. I first took it out of refrigerator for a couple of hours and made a mixture of some good sea salt, black pepper, a bit of garlic and a few other seasonings. Cooked to 125 internal temp. DS & his fiancée love med rare so they got the 2 inside pieces and DH & I got outside as we like ours a little more done. It was perfect! Thanks for all of your suggestions and support! And the red velvet pound cake I made was pretty awesome too!

 

[wenrob]

OP here. I read all of the suggestions and settled on starting at 500 degrees for 15 minutes and reducing heat to 325. I first took it out of refrigerator for a couple of hours and made a mixture of some good sea salt, black pepper, a bit of garlic and a few other seasonings. Cooked to 125 internal temp. DS & his fiancée love med rare so they got the 2 inside pieces and DH & I got outside as we like ours a little more done. It was perfect! Thanks for all of your suggestions and support! And the red velvet pound cake I made was pretty awesome too!

Nice! I was wondering how you did. Super easy right?

 

[marthachick]

Nice! I was wondering how you did. Super easy right?

Yes it was! Thanks!

 

[QueenIsabella]

Glad it went well! I think it's easy to be intimidated, because (a) you probably don't cook a rib roast very often, and (b) it can be a big and pricey cut of meat. But really, the biggest "ingredient" is time--pulling it out of the fridge early, cooking it on low, etc.

Funny but true--we also had a standing rib roast on Christmas, so last night was Leftover Night. I was feeling lazy so it was just leftover slices of roast in gravy--literally, those packets that you add water to and cook for 1 minute. And leftover mashed potatoes and broccoli with cheese sauce (from a jar--did I mention my laziness?). My family just RAVED about how delicious my gravy was! I did add some black pepper and onion flakes, but really, guys? I slave over Christmas dinner when you would have been thrilled with gravy from a packet?

 

[Poohforyou]

My sister is making it for Christmas and she will cook it until there is absolutely no taste left in it. And she and her husband will think its delicious

I'm not a meat eater (don't like the taste) but have made many rib roasts and other expensive cuts of beef. What your sister does is a crime. If you want shoe leather at least start with a cheap piece of meat. I think my husband would cry if I did that.

 

[marthachick]

Glad it went well! I think it's easy to be intimidated, because (a) you probably don't cook a rib roast very often, and (b) it can be a big and pricey cut of meat. But really, the biggest "ingredient" is time--pulling it out of the fridge early, cooking it on low, etc.

Funny but true--we also had a standing rib roast on Christmas, so last night was Leftover Night. I was feeling lazy so it was just leftover slices of roast in gravy--literally, those packets that you add water to and cook for 1 minute. And leftover mashed potatoes and broccoli with cheese sauce (from a jar--did I mention my laziness?). My family just RAVED about how delicious my gravy was! I did add some black pepper and onion flakes, but really, guys? I slave over Christmas dinner when you would have been thrilled with gravy from a packet?

I had never cooked a rib roast. Plenty of other roasts, just never a rib roast. And it was very expensive compared to a ham or turkey breast I would normally serve. DS said it was 10,000 times better than the prime rib he had the week before at a restaurant! So yay!

And that’s hilarious about the gravy packet. So now you know what to serve them to impressed them! Haha!

 

[Squirlz]

Unfortunately, the usage of the term has been watered down and people call choice grade rib roasts prime rib or even select grade rib roasts prime rib rather than only the prime grade ones. So a place could have "Prime Rib" on the menu and it won't be graded prime.

That's because the word "Prime" does not refer to the grade, it refers to the cut. The "Primal" ribs are the seven ribs before the loin. Anything cut from there is a "prime rib".

 

[jdb in AZ]

I'm not a meat eater (don't like the taste) but have made many rib roasts and other expensive cuts of beef. What your sister does is a crime. If you want shoe leather at least start with a cheap piece of meat. I think my husband would cry if I did that.

When DH and I were newlyweds we bought a prime rib roast from a butcher shop and asked my mom (visiting from out of state) to fix it. She had fixed medium-rare prime rib in the past for dinner parties, but this time she cooked it according to her DH's (my step dad) tastes. It was a very expensive and over-cooked slab of shoe leather. I nearly cried. The leftovers made great Mexican food. After that I learned how to cook prime rib the way DH and I like it.