Standing Rib Roast

This is a great recipe for Christmas or Easter
The term "standing" refers to the fact that the rib bones are in-place (bone-in). A 2 rib roast weights about 4-5 lbs, a 3 rib roast about 7 pounds and a full 7 rib about 15 pounds and enough to feed 20 people.. A 7 pound roast will easily feed 10 adults & children, or 7- 8 adults easily with some left over.

Nov 22, 2012 - revised Dec 19, 2020

Remove roast from refer 2 hours prior to cooking, and then

Immediately season meat with olive oil, pepper, chopped rosemary and garlic. (at this point, I don't recommend adding any type of salt since it will tend to "draw-out" or absorb the juices during the cooking process.....we prefer a "juicy" roast!)

Make a cut between the roast and the rib bones (this makes it much easier to slice after cooking). You can spread about 2 garlic cloves and a little kosher or sea salt at this point into the space. Secure rib bones to meat with kitchen twine.

Pre heat oven to 450 degrees.

Place roast in roasting pan bone side down, fat side up ( the bones themselves will serve as your roasting rack).
Insert Roast in oven and cook at 450 for 15-20 minutes depending on the size of the roast (this ensures the outside is nicely seared), then reduce heat to 325 degrees.

Then continue to roast for approximately 15 minutes per pound (for example, a 7 pound roast will be in the oven for about 2 hours). As you approach within 15 minutes of your cut-off point, begin taking temperature readings with an instant read thermometer.

For rare you want to pull the roast at 120 degrees, for almost rare and getting close to medium rare 125 degrees. (we don't cook it any higher then that at Chez B. 130 degrees will yield a solid medium rare and 135 medium). Allow the roast to sit for 20-30 minutes prior to carving; it will cook another 5 degrees outside of the oven! This also serves to let the juices redistribute throughout the roast. .

Au Jus: Pour off any extra grease that's collected in the pan. Now deglaze the pan by pouring in 1/2 cup beef broth and bring to a boil. After you've scraped off the bottom of your pan and mixed it into the jus, season with a tad of salt and pepper. Simple. Serve with small potatoes.

Chef's Tip: Removing roast from oven at the proper temperature is your key to success...invest in a good quality meat thermometer. In fact, I use a minimum of 2 and sometimes 3!! Insert the probe so that its tip is in the center of the roast.

This will work almost the same for a Boneless Rib Roast. Follow all the initial steps above with the exception of placing the roast on a rack, fat side up.