Standing Rib Roast
Total TimePrep: 5 min. Bake: 2-1/4 hours + standing
I plan to make this today but am unsure about time. Don’t have an oven safe meat thermometer and can’t get out to get one with this homebound order. Anyone have advise?
I made this today for our 28th anniversary dinner. We are in the middle of this corona virus pandemic and not able to venture out. I had a 6 lb bone in roast from Aldis, of all places. the only change I made was that I used a rub that I had on hand. my wife was astounded by the results. This was a great find! I plan to make this for a group of 8 of us in Aruba this late summer, if things are back to normal. What a great meal it will be for them. 135 internal temp was perfect. Thank you for this great recipe.
I made this last Christmas and it was a huge hit. I will definitely be making it again this year. The seasonings really bring out the flavor in the roast.
Traditionally we have a standing rib roast for Christmas dinner and consider it part of a perfect meal with only a little garlic added to the au jus. So I did wonder about using the herb & spice rub. At the dinner table the first word was "wow" and "WOW" again from all. The cayenne pepper knocked the juice up a notch or two without making it too spicy. My husband says the cold left overs in a sandwich are wonderful too. I think this dish is the new family tradition.I would like to say something in addition about using these comment boxes to question the necessity of the recipe. That's not in the spirit of this TOH community forum. Don't knock it before you've tried it.
This sounds great but I have read a dozen recipes for Rib Roast and got a dozen different temperature variations to cook it and they all say theirs is the best. Very confusing b/c it is an expensive piece of meat. I have a 10#, will figure it out.
Looks fabulous...I was going to make this for Christmas family dinner.....till I saw the price of the piece of meat...Yikes..there are a lot of us...
I totally agree with Weems Grnadma -how could you improve on the taste of a standing rib roast!! Salt and I so add pepper but that's it --DELICIOUS
Very tasty and easy.
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Will cook 10# standing rib roast for Easter as I do for every holiday. What I don't understand is putting anything at all on the meat itself. It is perfect just with salt on it when sliced. And using a state of the art thermometer I stop a large roast cooking at 130° and tent it for 20or 30 minutes for med/rare. Friends ask about the wonderful flavor and I tell them it is totally undoctored. And amazingly cooking the roast from frozen works perfectly at around 45 min./ per lb. The kitchen smells wonderful and one grandson drives 3 hours to get here for the roast beef dinners. Much as I enjoy rosemary this roast doesn't need it. And heaven forbid lemon pepper! at 81 I am indeed set in my ways.