Standing Rib Roast Recipe

[marthachick]

For those of you who cook a standing rib roast, do you follow a recipe or just wing it? I've never spent that much money on one piece of meat in my life and am intimidated by cooking it. I am a good cook, but usually do things like ham or turkey or turkey breast for holidays. Since there will only be 4 of us this year, I thought I'd try prime rib. Please share your recipe or cooking method. Thanks! And Merry Christmas!

 

[lynxstch]

Here is a link to a Kraft recipe. It's the one I follow all the time, and it's delicious!!
http://www.kraftrecipes.com/recipes...aspx?cm_mmc=Social-_-Facebook-_-CRM-_-Dessert


What You Need

• 3/4 cup KRAFT Classic Caesar Dressing, divided
• 1 beef prime rib roast (5 lb.), 2 to 3 ribs
• 1 Tbsp. chopped fresh rosemary
• 1 Tbsp. chopped fresh thyme
• 2 cloves garlic, minced

Make It

• Pour 1/2 cup dressing over meat in large shallow glass dish. Refrigerate 1 hour to marinate.
• Heat oven to 325ºF. Remove meat from marinade; discard marinade. Place meat, bone-side down, in roasting pan. Bake 1 hour 45 min. Meanwhile, mix remaining dressing, herbs and garlic.
• Brush meat with dressing mixture. Bake 20 to 30 min. or until meat is medium-rare doneness (145ºF). Remove from oven. Cover with foil; let stand 15 min. before slicing.

 

[Cannot_Wait_4Disney]

Standing rib roast is a fairly flavorful cut even on its own. Here is an EZ PZ straight old fashioned simple here's the meat now let's eat recipe for you. It would take a really bad bad cook to blow this recipe.

You will need.
1 5-7 pound standing rib roast.
1 bunch of celery. You might not need the whole bunch. But 8-10 ribs of it should do.
Onion You won't need a whole one. About maybe half a cup or so chopped will do. You don't have to be exact. I prefer yellow (not sweet) or white here. You're cooking with it. You want the stronger flavor.
Garlic You'll need 2-5 cloves. 2 cloves finely chopped. Optionally you can slice three more and shove them into the roast if you like. But you don't have to be exact.
Mushrooms Halved. Smaller ones can remain whole.
Beef broth. I'm going to have you buy a box because you're probably not going to want to go through the process of making it at this late date. Go with low sodium.
Salt About two to three teaspoons or so. You don't have to be exact.
Pepper. About 1.5 to 2 teaspoons or so. You don't have to be exact.

Clean your celery Place one layer convex side up in a 13 by 9 baking dish or a cake pan if that is what you have. Put your beef roast bone side down on top of the celery. Halve the mushrooms, throw em in the dish. Pour beef broth right to a level near the top of the celery. Rub salt and pepper over your roast and rub chopped onions and minced garlic over that. You can push some into the roast if you like.

Bake at 300-325 until medium rare (135-140 in the middle) adding liquid as needed. 170 is well done. Note that the roast can indeed be pink even when cooked well done. Color can lie. Temperature never does.

When roast is complete rest it before you carve it. You need not rest it longer than it takes to separate your fat from your broth mixture. That is sufficient for this cut in the size you will be using to feed 4. Separate the fat from your broth mixture if needed. What is left will be a tasty au jus. You will discard the celery. It held the beef up for awhile and flavored the broth for you. You can serve the mushrooms. When cutting, cut off the ribs first. Then you can cut however thick pieces you want. Hide the ribs. They're tasty. Eat em like a pirate when nobody is looking. Arrgh!!!

 

[QueenIsabella]

If following a cookbook makes you feel better, I have always had success with the recipe in "Joy of Cooking". Basically, you season the roast, put it in a high oven, then immediately turn down the temperature and cook it X minutes per pound.

 

[mefordis]

I use Laura Vitale's recipe every year and it is incredible!

 

[gottaluvPluto]

This is one of the best sites to teach/give info how to cook prime rib.

http://www.cookingforengineers.com/recipe/38/Prime-Rib-or-Standing-Rib-Roast

 

[Christine]

If following a cookbook makes you feel better, I have always had success with the recipe in "Joy of Cooking". Basically, you season the roast, put it in a high oven, then immediately turn down the temperature and cook it X minutes per pound.

This is how I do it. You don't really need to do much but season the outside, put it in for a high temp for like 15 minutes and then drop it down. Easiest main dish ever, really.

I always make a horseradish cream sauce for dipping. That's super easy also.

 

[wenrob]

Here is essentially how I do mine. You want to pull it out of the refrigerator a couple hours beforehand to come to room temp. Do NOT wait until 145 degrees to pull it from the oven. If you do, it will be over cooked once it rests. 145 is medium not medium rare. I pull mine about 120-125 degrees and let it rest until it comes up to about 135. (we like medium rare) Resting is an important step, don’t skip it. If you don’t have a good thermometer go get one right now. Don’t be intimidated, it’s actually pretty simple to do.

http://www.simplyrecipes.com/recipes/prime_rib/

 

[marthachick]

This is how I do it. You don't really need to do much but season the outside, put it in for a high temp for like 15 minutes and then drop it down. Easiest main dish ever, really.

I always make a horseradish cream sauce for dipping. That's super easy also.

I bought horseradish cream sauce. Lol

 

[Hikergirl]

I was going to do a standing rib roast but I chickened out and got a regular prime rib roast. I've never cooked one before but I'm going simple with the seasoning, just salt and pepper.
When I do prime rib steaks that is all I do and its definitely enough IMO
I am also going to do this sauce
Horseradish Cream

• 18 ounce container sour cream

• 1/2cup mayonnaise or salad dressing

• 1tablespoon finely chopped green onion

• 2teaspoons prepared horseradish

• 2teaspoons Dijon-style mustard

• 2teaspoons white balsamic or white wine vinegar

• 1/4teaspoon kosher salt

Directions

1. In a small bowl combine sour cream, mayonnaise, green onion, horseradish, mustard, white balsamic vinegar, and kosher salt. Cover and chill until ready to serve. If desired, garnish with additional chopped green onions. Makes 1 3/4 cups.
2. Nutrition Analysis: 105 calories, 0 g protein, 1 g carb., 11 g total fat (4 g sat. fat), 13 mg cholesterol, 2% Vitamin A, 1% Vitamin C, 128 mg sodium, 2% calcium, 0% iron

 

[Christine]

I bought horseradish cream sauce. Lol

That's fine too. I use to buy one all the time at Trader Joe's. They stopped selling it and I haven't been able to find a good bottled cream sauce since.

 

[Christine]

I was going to do a standing rib roast but I chickened out and got a regular prime rib roast. I've never cooked one before but I'm going simple with the seasoning, just salt and pepper.
When I do prime rib steaks that is all I do and its definitely enough IMO
I am also going to do this sauce
Horseradish Cream

• 18 ounce container sour cream

• 1/2cup mayonnaise or salad dressing

• 1tablespoon finely chopped green onion

• 2teaspoons prepared horseradish

• 2teaspoons Dijon-style mustard

• 2teaspoons white balsamic or white wine vinegar

• 1/4teaspoon kosher salt

Directions

1. In a small bowl combine sour cream, mayonnaise, green onion, horseradish, mustard, white balsamic vinegar, and kosher salt. Cover and chill until ready to serve. If desired, garnish with additional chopped green onions. Makes 1 3/4 cups.
2. Nutrition Analysis: 105 calories, 0 g protein, 1 g carb., 11 g total fat (4 g sat. fat), 13 mg cholesterol, 2% Vitamin A, 1% Vitamin C, 128 mg sodium, 2% calcium, 0% iron

Do come back and post how you liked the sauce. The one I make is simpler than the above but is more 'horsey'! For instance,I only use 8 oz of sour cream but I have 2 TBSP of horseradish. Then I just add lemon juice and worcestershire.

 

[Hikergirl]

Do come back and post how you liked the sauce. The one I make is simpler than the above but is more 'horsey'! For instance,I only use 8 oz of sour cream but I have 2 TBSP of horseradish. Then I just add lemon juice and worcestershire.

I like simple, and I already have all those ingredients I don't eat, it but I know my dad likes horseradish so maybe I will do yours instead.
I looked up sauces and that was the first one that came up so I went with it LOL

 

[Christine]

I like simple, and I already have all those ingredients I don't eat, it but I know my dad likes horseradish so maybe I will do yours instead.
I looked up sauces and that was the first one that came up so I went with it LOL

Here's the one I'm doing this year:

2 TBSP prepared horseradish
8 ounces sour cream, drain liquid off top if necessary
1/4 c. fresh lemon juice
1 TBSP worcestershire sauce
1/2 tsp black pepper
Salt to taste
dash of hot sauce if desired

Mix together all ingredients. Place in refrigerator until ready to serve.

 

[Hikergirl]

Here's the one I'm doing this year:

2 TBSP prepared horseradish
8 ounces sour cream, drain liquid off top if necessary
1/4 c. fresh lemon juice
1 TBSP worcestershire sauce
1/2 tsp black pepper
Salt to taste
dash of hot sauce if desired

Mix together all ingredients. Place in refrigerator until ready to serve.

Thanks! I will try that one, it sounds as good as the other one. Plus I can knock some things off my grocery list

 

[LAB81018]

Used to do mine in my George Foreman Jr Rotisserie. I don't remember putting anything on it before i put it in the rotisserie oven. We had always had a store bought bottle of au jus.

It came out fantastic each time i did it. We always got a 4-5 pound roast so we got two meals out of it for the two of us. It was as good warmed up as when it came out of the oven.

I really miss that oven.

 

[mellvswdw1]

I just paid an arm and a leg for my DH and I to have prime rib Christmas Eve, so OP I feel your pain. The local meat shop I always get our prime rib from has an amazing rub that they put on with basil leaves that is amazing. Sometimes I just rub salt on it and that is that.

I’ve used these cooking instructions for many years and my DH tells me all the time nothing compares to my prime rib. I also have tried an aus jus sauce and a horseradish dip, but I’ve never perfected those. Oh well we still enjoy our prime rib every Christmas Eve.

http://www.simplyrecipes.com/recipes/prime_rib/

Merry Christmas!

 

[Hikergirl]

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

 

[low-key]

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

 

[Disneylover99]

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

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