Standing Rib
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Choose the cooking method according to how
you like your beef — pre-seared will produce a roast
that is crisp on the outside with a well-done steak near the
surface, and a rare eye of the rib. The slow-roasted beef
will be an even pink from fat to bone. Both are excellent
eating! Carve thinly for best appearance, flavor, and eating.
Pre-Searing Method
Rub the standing rib all over with freshly ground black pepper. Place it
on a rack in a shallow pan, bone side down. Roast in a preheated 500°F oven
for 35-40 minutes, basting twice with melted butter. Reduce the heat to 325°F
and roast 30 minutes longer. Baste the meat with pan juices and test the internal
temperature of the meat by inserting a thermometer into the thickest part
of the eye of the rib, not touching the bone. Continue to roast, basting every
20 minutes and checking the temperature until the thermometer registers 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.
Low Temperature Method
Have the roast at room temperature. Rub the meat all over
with freshly ground black pepper. Place the roast, bone side
down, on a rack in a shallow roasting pan and place in a preheated
250°F oven for 2 hours. Salt and pepper the meat and continue
to roast for an additional hour. Insert a thermometer into
the thickest part of the rib-eye, not touching bone, and check
the internal temperature. Remove the roast when the temperature
is 120°F - 125°F for rare or 130°F - 135°F for medium. Remember
that the meat will continue to cook as it rests before carving
(Total cooking time will be about 20 minutes per pound for
rare). Let the roast rest on a hot platter before carving
— this resting period is essential to allow the meat
tissue to relax and reabsorb the juices.
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