When it comes to a standing rib roast, everyone thinks of the holidays and the feasting that comes with it.  However, a standing rib roast doesn’t need to be reserved for the holidays only.  Sure, when it comes to gathering with friends and family, we would add all the proper fixings and sides including Yorkshire pudding, creamed corn and creamed spinach.  But when it comes to a casual Sunday dinner, a simple roast with some broccoli and potatoes would do the trick just fine.

A standing rib roast is basically fool proof when compared to grilling or searing a steak.  Since it’s a bigger piece of meat, takes longer to cook but also takes longer to overcook.  You can be off up to 30 minutes without major damage.  Whereas for the steak, a matter of minutes can mean a beautiful medium rare steak or a charred well done I-can’t-even-call-it-dinner piece of meat.

There are a few ways to cook the rib roast in the oven.

1. high heat first to sear the meat then low heat to cook the meat
2. low heat first to cook the meat then high heat to finish it off
3. low heat for the entire time of cooking

Today, I’m demonstrating method 1 – high heat first and then low heat second.  I’ve tried all three and the first method is the safest method since the low heat is dissipating as you cook, the meat can stay in the oven longer without increased risk of overcooking.  Even the first method has a few variations.  The one I like best is to brown the roast at 500° F and then turning off the heat and just let the residual heat cook the meat.  Here is the formula: # of pounds (bone-in) x 5 = # of minutes at high heat + 2 hours of residual heat.  For example, if you have a 5 pound roast, you would cook at high heat for 25 minutes and then turn off the oven and let it sit for 2 more hours to finish.

Ingredients:

• 1 standing rib roast (2-4 ribs – each rib serves about 2 adults)
• sea salt
• black pepper
• olive oil

There are no measurements to the salt and pepper and oil because it’s just being used as a rub so make sure to have enough to coat the roast.

Directions:

First, remove the roast from the fridge and let it come to room temperature.  Depending on the size of the roast, it can take up to 2 hours.  Pro Tip: Do not be impatient with this step otherwise this cooking method will not work!

If you are fortunate to buy a roast with the bones already cut and tied by the butcher, then you can skip this step.  Otherwise, cut the bones off the roast carefully and then tie it together using kitchen string.  Doing this step prior to cooking will make it a lot easier to carve your roast afterwards.

Next, preheat oven to 500° F.  Pat the roast dry with paper towels.  Mix the salt, pepper, and olive oil to create a paste.  I’ve tried just using salt and pepper but I find that the seasoning falls off easily without a binder.  Using olive oil helps the seasoning stick to the roast.  Butter is not recommended because it burns easily.  Rub seasoning all over the roast and set bone side down on a roasting pan.

Insert a meat thermometer to monitor temperature.  Pro Tip: key to cooking beef is internal temperature and not time!  If you don’t have a meat thermometer, it’s worth the $25 investment for perfect beef every time.  I prefer a wired meat thermometer because I can just leave it in the roast while it cooks.

Roast in oven at 500°F based on the formula above.  I’m using a 5 pound rib roast so I roast it for 25 minutes (5 pounds x 5 min each pound = 25 minutes).  At this point, turn off the oven but do not open the oven door.  Let the roast to continue to cook using residual heat from the oven for 2 hours which should allow the roast to reach rare – about 120° – 125° F.  Pro Tip: Do not open the door whatsoever during these 2 hours or else you will lose too much heat for a proper roast.

Remove roast, tent with foil and let it rest for about 20-30 minutes to allow the juices to incorporate back into the meat. After resting the roast, we are now finally ready to carve and serve.

While waiting for the roast to rest, you can use the drippings to make a gravy or au jus.  I made an Asian ginger gravy using the drippings, soy sauce, mirin, ginger, and rice wine.

For my casual Sunday dinner, I drizzled the gravy over the roast and topped with a wasabi aioli and paired it with fresh summer zucchinis from our garden.

5.0 from 1 reviews

Standing Rib Roast (Prime Rib)

 

Author:

Mike Hsu

Recipe type: Main

Cuisine: American

Serves: 4-8 servings

Prep time: 15 mins

Cook time: 2 hours 30 mins

Total time: 2 hours 45 mins

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Ingredients

• 1 standing rib roast (2-4 ribs - each rib serves about 2 adults)
• sea salt
• black pepper
• olive oil

Instructions

1. Remove the roast from the fridge and let it come to room temperature
2. Cut the bones off the roast and then tie it together using kitchen string
3. Preheat oven to 500° F
4. Pat the roast dry with paper towels
5. Mix the salt, pepper, and olive oil to create a paste
6. Rub seasoning all over the roast and set bone side down on a roasting pan
7. Roast in oven at 500°F for # of pounds x 5 = # of minutes (for a 4 pound roast, 4 x 5 = 20 minutes)
8. Turn off the oven and DO NOT open the oven
9. Let roast continue to cook in residual heat for 2 hours until desired temperature
10. Remove roast, tent with foil and let it rest for about 20-30 minutes
11. Carve and serve

3.2.2925