Make an Elegant Beef Entre for the Holidays
Be the Chef of the Day when you Serve this Standing Rib Roast
Dec 17, 2008
Serving a Standing Rib Roast is an elegant way to celebrate the Holidays. Stand Rib Roasts are also called Prime Rib Roasts and a full roast consists of 7 ribs of beef and weighs close to 15 pounds. You can figure on 2 people per rib and have a rib roast cut specifically for you. Remember that this roast is very expensive so make sure you save up for it – but it will really be worth it. People will talk about it for months.
Today the home cook has the tools and knowledge to serve this recipe. After all, we have the Food Network now and have exposure to some of the best chefs in the world. Some of the tools you will need are a meat thermometer that you can insert into the meat when you think it is done. Don’t use the kind that stays in the meat the whole time it is cooking. They sometimes don’t give the right temperature. A cooking pan that is NOT nonstick. Nonstick pans produce less brown bits that you need to make your roast delicious.
Never try to cook a roast less than 3 ribs as it will tend to come out dry. Ask your butcher for the cut from the small end of the roast if you aren’t getting the full 7 ribs. That would be ribs 10 through 12 as the meat is much leaner and literally has “more meat on the bones”. Ask the butcher to trim the fat to about 1 inch and you may want him to trim the bones that protrude from the ribs. It does look interesting to have them come up about 4 to 7 inches from the roast but some ovens don’t have that kind of room. Just talk to your butcher and he will guide you on what you need to have done. Take the time to talk to him. You are going to pay a great deal for this cut and you might as well get your money’s worth.
It is advisable to never get a frozen or to freeze a rib roast. Also be sure that the roast is somewhat near room temperature when you go to cook it. That means take it out and season it with the following seasonings then let it sit for about 1 hour before putting it into the oven.
In a bowl combine:
- 3 cloves of garlic, crushed
- 1 tablespoon olive oil
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- Rub the roast liberally with this paste and then salt and pepper with a good sea salt and cracked pepper.
- Preheat the oven to 325 degrees.
- Place the roast fat side up in a shallow roasting pan. The ribs will be down in the pan and create a natural rack so you don’t need to put a roasting rack in.
- Follow the table below for cooking time to achieve rare status and the next table for internal temperatures with a digital meat thermometer.
4 to 5 pounds 70 minutes
7 to 8.5 pounds 1 hour 45 minutes
9 to 10.5 pounds 2 hours 15 minutes
11 to 13.5 pounds 2 hours 45 minutes
14 to 15.5 pounds 3 hours
16 to 18.5 pounds 3 hours 30 minutes
NOTE: It is much more important to pay attention to the internal temperature of your meat than it is to worry about cooking time. The above cooking times are just an estimate of what it should take to get to rare status or 120 degrees. Make sure to carefully watch the internal temperature. You paid a good amount of money for this roast and you don’t want to ruin it.
Internal Temps
Rare 120 to 125 degrees
Medium Rare 130 to 135 degrees
Medium 140 to 145 degrees
Medium well 150 to 155 degrees
To check internal temperature, insert a meat thermometer in the thickest part of the meat making sure not to hit the pan or the bone. Once it has hit the temperature you desire remove from oven and cover with foil. Let sit 15 to 20 minute (No Longer) and carve. Never cook a standing rib to Well done and even medium well is iffy. Remember that internal temperature will continue to rise after removing the roast from the oven.
Serve with the following:
Horseradish Sauce
- 3 Tablespoons prepared horseradish
- ¼ cup sour cream
- 1 teaspoon Dijon or brown prepared mustard
- 1 tablespoon mayonnaise
- 1 Tablespoon chopped chives
- In a bowl combine all ingredients
- Chill until ready to serve
See more holiday information and recipes at 2008 Prymethyme Christmas
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