Standing Rib Roast

Contributed By: Kay Davis


7-lb. standing rib roast with five rib bones, trimmed of all but 1/4-inch of exterior fat
Kosher salt
Freshly cracked black pepper


1) Have the butcher remove the bone from the bottom of the roast and have the meat separated from the rib bones so you have a boneless roast and a row of rib bones. Then put the meat back into the bone cradle and tie the meat back onto the bones with string. This allows the bones to keep the meat
moist and flavorful and makes for easier carving.
2) Preheat the oven to 450 degrees. Put the meat in a roasting pan, bone side down, fat side up, until it comes to room temperature. Rub the roast with
salt and pepper. Roast 30 minutes. Reduce heat to 325 degrees and cook 13 minutes per pound from this point or until the internal temperature reaches 125degrees for rare to medium rare.
3) Remove the roast and let rest at least 10 minutes before carving. If you wish, make gravy from defatted pan drippings during this time. Untie the bones from meat and carve the meat into slices of desired thickness. Cut through and separate the bones and serve separately like spareribs. Serves 8 to 10.

Helpful Hints:

Tip 1: temperature control
What constitutes rare, medium-rare and medium (let's not even think about well done) varies. To placate government home economists, the Beef Council says
rare beef means an internal temperature of 140 degrees. Fine of you like beef from a cafeteria line but not if you like moist, rosy meat. To me, rare begins
at 120 degrees and starts to become medium rare at 125 or 130 degrees.
For accuracy, get an instant-read thermometer, the kind people who work in food service keep in their lab coat chest pockets with the leaky pens. The instant-read thermometer gives a temperature fix in about 15 seconds and can be used in many other dishes besides roasts. (Digital thermometers give more accurate readings than those with dials.) A meat thermometer, one that stays in the roast while it cooks, gets so grease-splattered it becomes a chore to read. Whichever instrument you use, remember that the internal temperature will rise an additional five degrees once the roast is removed from the oven.

Tip 2: What to do with leftovers
In addition to hot roast beef sandwiches (particularly if you have leftover gravy), cold roast beef sandwiches ( taste terrific. As well, roast beef hash is mighty fine.
For roast beef hash, trim and cube or shred beef into barely bite-size pieces. Finely chop a small onion and cube a few cooked medium potatoes, with or
without the skin. Put a tablespoon of vegetable oil in a large skillet over high heat. Add all the above when the oil is hot. Fry and turn as the crust
forms on the bottom. Season well with salt and pepper and serve when heated through and there is a sufficient accumulation of crusty browned bits.

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