standing rib roast

8/9/2019 Standing Rib Roast

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12/17/14, 3:tanding Rib Roast

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Standing Rib Roast

Summary

Source: Good Eats, Alton Brown

Genre: Meat

Active Prep Time: 10 minutes

Inactive Prep Time: 1-2 hours

Cooking Time: 4-5 hours

Total Time: 5-7 hours

Servings: 6-8

Ingredients

~6 pound boneless or 3-bone-in standing rib roast, either choice or prime grade (purchasing

tips)

Canola oil, to coat roast

Kosher salt, to coat roast

Fresh coarsely-ground black pepper, to coat roast

4 cups low-sodium beef stock (optional)

2 cups red wine (optional)

1 tbsp chopped fresh thyme leaves (optional)

Directions:

1. Remove the roast from the refrigerator. Place the roast inside a roasting pan slightly larger than

the meat itself with the rib bones down and fatty side up. Pat the roast dry with paper towels.

For boneless roasts, place on a rack inside the roasting pan

If making an au jus, make sure to use a cooktop-safe roasting pan (thick metal is best;

turns out Pyrex does not appreciate being set directly onto electric heating elements and

cracks rather dramatically)

2. Let the roast warm to room temperature for at least one but no more than two hours. 15-20minutes before the warming time is up, remove the upper rack from the oven and move the

lower rack to the bottom position in the oven. Place an oven thermometer on the oven rack

next to where the roasting pan will be placed. Preheat oven to 250F/120C.

3. Rub the entire roast with canola oil (I mean the entire roast; bones and all). Coat the roast with

kosher salt and pepper. Place a probe meat thermometer into roast, making sure the tip of the
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probe is in the thickest part. Place the pan on the remaining oven rack, close the oven door and

reduce the heat to 200F/95C. Make sure that you can easily read both the oven thermometer

and meat thermometer when the door is closed.

4. Occasionally check the oven thermometer and adjust the oven temperature to ensure the oven

stays as close to an even 200F/95C as your oven can manage. Do NOT open the oven for any

reason until the roast reaches the desired temperature (see below).

5. Determine how your would like your roast cooked. Use the table below to determine the correct

temperature at which you should remove the roast from the oven:

Level of doneness Remove from oven at Comments

Rare 110-115F/43-46C 110F will be veryrare

Medium-Rare 118-125F/48-51C By far the most popular choice

Medium 130F/54C

The meat will need to roast for approximately 3-4 hours to reach the desired temperature,

depending on the size of the meat and your particular oven. The moment that the meat

thermometer shows the roast has reached the indicated temperature, take the pan out of the

oven, remove the probe thermometer from the roast, and finally cover the pan tightly with

heavy-duty aluminum foil.

6. Increase oven temperature to 500F/260C. When the oven thermometer confirms the oven

has reached the target temperature, return the roast to the oven (still covered in foil) for 8-10

minutes to achieve a nice crust on the roast. Remove pan from oven and transfer the roast to a

very clean clean cutting board with juice grooves. Cover the meat loosely in foil and let the

roast rest for 20-30 minutes. During this time the roast will be redistributing juices throughout

itself, improving the flavor and texture of the meat. The roast will also continue to cook due to

carryover heat, bringing its temperature up another 10-15F from when you first removed it

from the oven.

7. (Optional) Build an au jus for the roast. Pour out all but 1 tbsp of the grease from the roasting

pan. Place the roasting pan over two burners on the stove. Set both burners to high heat. Add

beef stock, red wine, and thyme. Scrape the pan with a wooden spoon to deglaze the pan

(meaning to scrape up any cooked-on bits of food). Once boiling, reduce heat to medium low

and cook until liquid is reduced by half, approximately 8-10 minutes. Season with salt and

pepper to taste. Strain before serving.

8. When roast has rested for 20-30 minutes and au jus is ready, remove foil. Carve and slice roast

using a long, extremely sharp knife (demonstration video); a quality dedicated slicing or

carving knife is strongly recommended. Pour au jus over meat or serve alongside.
http://www.youtube.com/watch?v=InRQ16RNSI0


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Notes:

If the group will not be ready to eat in 20-30 minutes when the roast has finished its 500

degree roast, lower the heat on the oven to its lowest setting (usually 170F/75C) and leave

the oven door ajar until the temperature drops to the selected setting. Place the foil-covered

roast in the oven until 20-30 minutes before eating at which time you can continue with the

resting step. The roast can safely sit at this temperature for quite some time (I had to leave it

for 90 minutes and it was perfectly fine).

If you would like to cook the roast to more than medium, I would urge you to consider another

recipe. This combination of meat and cooking method does not produce good results when

cooked above medium.

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standing rib roast

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