- Course: Main Course
- Skill Level: Moderate
- Cost: Splurge
- Favorited: 4 Times
There are a few things that make the difference between a good standing rib roast and a great one. First is the beef. This is the holiday season, so you should go all out and visit the finest butcher in the area; ask for top-quality (preferably organic or naturally raised) prime beef. Ask your butcher to cut out the chine bone to make carving easier. Figure on at least half a pound per person-leftovers are highly desirable.
The next “trick” is the temperature. We like to roast the beef at a high beginning temperature (around 450 degrees F) and then lower it once the meat is seared and roast at 325 degrees for the remainder of the time. The result is meat with a gorgeous brown crust and medium-rare, tender, juicy meat inside. We also love surrounding the roasting meat with small onions, whole heads of garlic, and small potatoes. The Sharp Cheddar and Herb Popovers and several of the vegetable purees would make this a fabulous holiday meal. Don’t forget an extraordinary, full-bodied red wine.
- One well-aged 15-to 18-pound standing rib roast (about 7 ribs), chine bone removed, trimmed of excess 101 and tied
- Sea salt
- Freshly ground black pepper
- 6 cloves garlic, peeled and very thinly sliced
- 36 small boiling or cipollini onions, peeled and left whole
- 36 new (baby) potatoes, left whole, or 12 larger potatoes, peeled and quartered
- 4 heads garlic, ¼ inch cut off the top to just expose the cloves
- ¼ cup minced fresh thyme
1. Place a rack in the middle of the oven and preheat to 450 degrees F.
2. Season the beef liberally all over with salt and pepper. Using a small, sharp knife, make several small slits in the fat along the top of the beef and gently insert the garlic slices. Place the beef fat-side up on a roasting rack in a large roasting pan. Roast the beef for 20 minutes.
3. Place the onions, potatoes, and garlic in a bowl and toss with salt, pepper, and the thyme.
4. Reduce the oven temperature to 325 degrees F and continue roasting for 2 hours. Arrange the vegetables around the beef, in the bottom of the roasting pan. Roast for another 1 to 2 hours, until the internal temperature of the meat reaches 140 degrees F for medium-rare. Stir the vegetables well to coat with any juices collected on the bottom of the roasting pan and baste the beef and the vegetables once or twice during the final hour of roasting so they brown evenly.
5. Remove from the oven and place on a carving board or wooden board; cover loosely with foil for 15 minutes before carving to let the meat juices settle. Remove the excess fat from the pan juices by tipping the roasting pan to the side and spooning off the fat that rises to the top.
6. Carve the beef. You can serve everyone a whole rib or slice the meat off the ribs for a smaller portion. Serve with the potatoes, onions, and garlic (popped out of the skins), with the pan juices spooned on top.
© 2009 Jonathan Kind, Jim Stott, and Kathy Gunst
Note from Cookstr's Editors
Nutritional information is based on 14 servings, using a 15 pound standing rib roast, and 2 teaspoons of added salt.