Standing Rib Roast

[tiggerlover]

Anyone have any suggestions on how to cook one of these? DH wants one for Christmas day and I am afraid that roasts are just not my thing. Have me cook almost anything else and I am okay, but beef and I (unless it is in a crock pot) don't get a long too well.

Thanks!

 

[cgcw]

I would also love to know how to do this. Christmas is usually our immediate family only (DH, DS9, DS3 and myself) and I'd love to WOW my family.

Not sure I can pull it off but if it isn't too difficult, I might try.

I love my crockpot too. Can't beat any type of roast in one.

 

[mtemm]

I haven't made one yet, but am considering it for christmas. saw these 2 examples on the food network.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25276,00.html

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17372,00.html

 

[mamajoan]

Yummmy!

The recipe on food network is just about how I do mine.. except I add extra garlic and use coarse ground pepper and kosher salt.

make sure to use the pan juices to make a very tasty gravy..

Use the heaviest roasting pan that you own.. for some reason that helps make a nice tasty sealed in with a nice crust juicy piece of meat.......

and this from a woman who does not eat much red meat.. but I do enjoy a rib roast on Christmas!!

happy cooking!

 

[jsmith]

please don't put standing rib in the crock pot!

The roasting instructions for the 1st recipe are good but I don't care for mustard with beef-but if you want to pass the buck and your DH is a grill guy this is the best way to cook a standing rib.

If you have a large kettle barbeque (charcoal-I have never seen this done on a gas grill but I suppose it would work) Prepare it for indirect heat grilling-this is done by placing a drip pan under the middle of the grill and mounding the coals on either side of it. let the roast come to room tempurature and make a rub with salt, pepper, crushed cloves of garlic, and olive oil. Rub this on the roast and insert the the the thermometer in the middle of the roast. Place the roast over the drip pan and close the grill. After an hour, check the temp and add three or four bricquets to each side to maintain the heat. Repeat after another hour until the roast gets close to the desired doneness, then check every 15 minutes. Remove from grill and allow to stand for 15 minutes before carving.
It may take a little longer than in the oven , especailly if it is cool outside but not too much (we cooked 20 pounds of standing rib this way in about 4 and half hours for my sons granduation dinner) and it is TO DIE for. Serve it with the thickened pan drippings and creamy horseradish sauce.

Enjoy-man I can taste mine already!

 

[JDH]

getting a roasting pan. Place your roast in it and inudate it with Lea & Perrins. Then take rock salt and cover every inch of it. When covered sprinkle that salt with water. Put it in the oven at 450 degrees for about 11-15 minutes per pound, depends on how well done you like your meat. The salt makes a hard shell around the meat but adds little or no salt to the meat and all th juices are trapped inside. When you take it out of the oven it will still be cooking so let it stand for 30 minuts or so then break it open, server and eat. You can also add Garlic cloves to the spice mix if you want.

 

[The Mystery Machine]

OK...enough!

I make standing rib every year. You don't have to do a thing to it! In fact we prefer it plain. You can always add salt or dip while eating.

It is a roast that is cooked rare. Kind of like prime rib. The key to a successful standing rib is to have an meat thermometer, so it does not get overcooked. The whole point is to eat a delicious melt in your mouth roast that is rare, at least in my family.

120°F - 125°F for rare or 130°F - 135°F for medium.

Remember that the roast will continue to cook as it rests before carving. (Total cooking time will be about 12-14 minutes per pound for rare). Remove the roast to a hot platter or cutting board and let it rest for 15-20 minutes before carving to allow the meat tissue to relax and reabsorb the juices.


Cook in a shallow pan, put on a rack for best cooking. In fact I think you NEED a meat rack so it will stand up.

 

[cgcw]

Originally posted by The Mystery Machine
It is a roast that is cooked rare. Kind of like prime rib. The key to a successful standing rib is to have an meat thermometer, so it does not get overcooked. The whole point is to eat a delicious melt in your mouth roast that is rare, at least in my family.

I'm so glad I checked back on this thread. Definately not something for my family as we only eat things very well done. We would have had one tough shoe leather Christmas dinner meal if I had made it.

Now off to find something else.

 

[lucky_bunni]

May I can a recommendation? The last roast I made was prepared in a Le Creuset cast iron pot w/lid. I found that the pot was excellent at keeping everything sealed in during cooking because it and its lid are so heavy. My pot is around 3 qts. but I know they come in up to 8 qts, if you need something larger. You don't have to have a Le Creuset pot, but I would recommend investing in one. They are beautiful pieces and are warrantied for your entire lifetime.

 

[Epcotgal8]

Originally posted by cgcw
I'm so glad I checked back on this thread. Definately not something for my family as we only eat things very well done. We would have had one tough shoe leather Christmas dinner meal if I had made it.

Now off to find something else.

Yes, it's true that a standing rib roast is best prepared medium rare at the most. Have you thought about a pork roast? That definitely has to be cooked well done.

 

[Hopefully]

The Mystery Machine a few questions! What temperature do you preheat your oven to? And also, do you have any idea about how many minutes per pound, so that I can plan the rest of dinner. Thanks in advance!

 

[The Mystery Machine]

Chart for Roasting Prime Rib (Standing Rib Roast)


Rib Count Approximate Weight Oven Temperature Total Estimated Time Meat Thermometer Reading (Rare) 120 F

2 ribs 4 to 5 pounds 325° F 60 to 70 minutes
3 ribs 7 to 8.5 pounds 325° F 1 1/2 to 1 3/4 hours
4 ribs 9 to 10.5 pounds 325° F 1 3/4 to 2 1/4 hours
5 ribs 11 to 13.5 pounds 325° F 2 1/4 to 2 3/4 hours
6 ribs 14 to 16 pounds 325° F 3 to 3 1/4 hours
7 ribs 16 to 18.5 pounds 325° F 3 1/4 to 4 hours

Here is a chart I found. I preheat to 325. But when I make it I rely on my thermometer, not charts. Do not let it go over 130.

(To figure amount this explains it pretty good...)

For a generous serving of standing rib, figure on two people per rib. That means if you plan to serve six you should be able to do so with a three rib roast; eight people, four ribs.

Good Luck!

 

[figment95]

Sam's club sells an excellent prime rib that is pre -cooked and vaccuum packed. It is so good! The directions for heating it up are right on the package and it's better than anything you can get at a restaurant. I kid you not it's worth every penny. There's one in my fridge waiting for Xmas eve. If you like prime rib and you are a Sam's member, run over there and get one.

 

[firstmickey]

I make standing rib roast (also known as Prime Rib) for Christmas Eve dinner every single year!

It is the easiest thing in the world to make.

I usually place roast in a large baking pan (that I have covered with foil to eliminate messy cleanup) and sprinkle ground pepper on top. (salt will make the meat tough).

Sear in very hot oven ( about 450) for about 15 minutes then turn oven down to 325. *******Very important step to turn oven back down***********
Leave roast alone until done. (see above cooking chart)

Let meat stand for about 10-15 minutes before cutting.
We serve with horseradish or horseradish cream sauce.

I also make twice baked potatoes, salad and rolls.


Its one of those meals that sound really impressive but is so little work you can't believe it!

 

[wdwnutze]

This is what we are having for Christmas dinner too. I'll have to show DH this thread since he will be doing the cooking.

 

[DISshopkeeper]

I think the MOST important thing to remember when trying NOT to ruin an expensive piece of beef is to invest in a meat thermometer. And I think a rib roast is good at medium, too. Which is pink but not mooing.

I'm not sure how people cook without a meat thermometer....

You can't totally trust those charts. And I've pulled MANY turkeys out of the oven before that little timer that comes in the bird has "popped".

 

[The Mystery Machine]

Originally posted by firstmickey
I make standing rib roast (also known as Prime Rib)

It is Prime Rib? Duh, I never knew that. Why are the cuts so huge in a restaurant? Maybe it is a bigger part of the rib?

Thanks

 

[LJC1861]

My Mom always cooked hers on the Farberware open hearth grill and rotisserie that she had and now that is how I do mine. I have them cut the bone off and then tie it back on. I center it on the rotisserie spit and start it turning just to make sure it turns evenly. Then I make sure it is about 2 inches above the heating element and slather the roast with garlic powder. Then just sit back and let it cook. After about an hour stick a meat thermometer in to chek and when it gets to Medium it is done!

Couldn't be easier and extremely delicious.

Linda

 

[Mamu]

Debbi probably one of the easiest meats to cook.

You can either purchase a standing rib roast (has the bone with it ) or you can get the bone removed. A standing rib roast can only be labeled prime rib when the cut comes from USDA Prime Beef.

Pre-heat oven to 325°F. Cook the roast fat side up. Make sure you use a meat thermometer. Roast meast to 140° for rare, 160° for medium and 170 for well done. Remember the roast will continue to cook a little when removed from oven. You can add pepper, garlic or a herb of your choice. I like mine with just pepper. Salt should be add at the table.

Romove roast from oven and let stand for at least 15 minutes before carving. With the fat drippings I like to make Yorkshire Pudding, this is a cross between a popover and a souffle. A favorite of the English, A rib roast is not a rib roast without Yorkshire Pudding. Crusty on the outside and creamy on the inside.

<center>Yorkshire Pudding

1/4 cup roasted meat drippings
2 eggs
1 cup flour
1/2 teaspoon salt
1 cup milk

Heat oven to 425° Pour drippings in a 9" square pan, coat sides and botton of pan. Heat pan for 2 minutes in oven. While pan is heating beat eggs slightly, add flour, salt and milk. Beat till blended, do not over beat. Pour batter into pan with hot drippings and back into oven.

Bake for 15 minutes, reduce oven temperature to 350° cook 10 minutes more. Serve immediately with carved beef.