People are afraid to make a standing rib roast. Maybe because its an expensive cut of meat so there is a high degree of risk? Maybe because its not served that often by others? I say watch for a butcher special price, especially around the holidays and go for it. Its really an easy cut of meat to prepare and yields a sensational and show-stopping main course.
One 5-pound standing rib roast
3 teaspoons kosher salt
1-½ teaspoons ground black pepper
1-½ teaspoons garlic powder
2 cups beef stock
1/2 teaspoon dried thyme
2 tablespoons steak sauce
2 tablespoons red wine
2 tablespoons margarine
Salt and pepper
For the roast: Preheat the oven to 375 degrees F. Allow the roast to stand at room temperature for at least 1 hour.
In a small bowl, mix salt, pepper and garlic powder. Rub roast all over with the seasoning. Place the roast on a rack in a pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off the oven. Leave the roast in the oven but do not open the oven door for another 3 hours. Don’t even peak! You want all the heat to stay in the oven and slow cook the meat.
Raise the temperature of the oven to 375 degrees F. Do not remove the roast or re-open the oven door from the time the roast is put in until ready to serve. Cook for 30 – 45 minutes further. Remove from oven, let meat rest for 15 minutes. Slice between the bones and serve with sauce.