Best 2 Perfect Standing Rib Roast Recipes
Indulge in the culinary masterpiece that is Perfect Standing Rib Roast, an exquisite dish that graces special occasions and captivates taste buds with its exceptional flavor and stunning presentation. This prime rib roast, also known as the king of roasts, features tender and juicy meat enveloped in a flavorful crust, making it a centerpiece worthy of any celebration. Accompanying this majestic roast are three tantalizing sauces: a classic au jus, a zesty horseradish cream, and a rich red wine sauce. These sauces elevate the dining experience, offering a range of flavors to complement the succulent prime rib. Whether you prefer a traditional approach or a burst of bold flavors, these sauces will satisfy every palate.
Here are our top 2 tried and tested recipes!
PAULA DEEN PERFECT STANDING PRIME RIB ROAST
This is a method of cooking a standing rib roast that never fails. Crispy on the outside and juicy on the inside. The seasoning you choose is up to you. I did not include seasoning time in prep time. Recipe courtesy Paula Deen
Provided by Vicki in CT
Categories Easy
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine seasonings. Rub seasonings all over roast several hours in advance.
- Preheat oven to 375 degrees.
- Place roast on rack with fatty side up and rib side down. Place roast in oven and cook one hour.
- Turn off oven. DO NOT OPEN OVEN DOOR AT ALL DURING THIS PROCESS. Leave in oven for 3 hours without opening door.
- About 45 minutes before serving turn oven on to 375 degrees to reheat roast. Very important not to open oven from time roast is put in until ready to serve.
- This makes a RARE prime rib. If a more well done is desired, increase cooking time.
PERFECT STANDING RIB ROAST
Steps:
- Meat cooked in this way will be perfectly pink from center to edge, with no brown heat ring on the outside and only a small portion of pink, which is the case with any other cooking method. Use lower simmering oven on the AGA, otherwise 200 degrees. Place roast rib-side down in roasting pan, add 1/2 cup of water. Score the roast. Stir together thyme, marjoram, pepper, and garlic. Rub all over the roast. Cover pan tightly with foil. Take the probe of an electronic thermometer and push it into center of the roast - center from ends and edges and center depth of thickness. Push right through aluminum foil. Use lowest rack. Set the internal temperature high limit of the thermometer to 118°F. Figure about 1/2 hr. per lb. of roast; a 10lb. roast will take about 5 hours. Walk away and imbibe until the buzzer goes off. When roast reaches an internal temperature of 118°F, remove roast from oven, leaving foil and probe intact; set on counter. It will continue to cook by itself. Allow it to raise to 128°F, for 45 min. or so - great time to set the table, do the potatoes, squash, etc. Imbibe some more until buzzer goes off at 128°F. Meanwhile, raise oven temperature to 500°F. Once roast reaches 128°F, remove foil and probe. Place in upper AGA oven or 500°F oven for 15 minutes to crisp and brown. Remove roast from pan and allow to stand for 5 minutes while preparing gravy from the drippings. Combine mayo, horseradish, and chives. Whip cream; fold into mayo mixture, chill until serving time. Carving: Remove rib-rack, set aside. Turn back over, fat side up and slice into 1/2 to 3/4 inch slices; serve. Roast should be perfectly pink throughout except for ends, which are for the well-done requests.
Tips:
- Begin with a high-quality standing rib roast: Seek a well-marbled roast with abundant intramuscular fat for optimal flavor and tenderness.
- Proper seasoning makes all the difference: Generously season your roast with salt and pepper. You may also include additional herbs and spices like garlic, rosemary, and thyme for a more complex flavor profile.
- Roast uncovered for an evenly browned crust: Place your seasoned roast directly onto the roasting rack without covering. This technique ensures a crispy, golden-brown crust that enhances the overall flavor.
- Use a meat thermometer for precise cooking: To achieve your desired doneness, insert a meat thermometer into the thickest part of the roast. USDA guidelines suggest a minimum internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well done.
- Let your roast rest before carving: After removing the roast from the oven, allow it to rest for about 10-15 minutes before carving. This resting period allows the meat juices to redistribute, resulting in a more tender and flavorful roast.
Conclusion:
Creating a perfect Standing Rib Roast is an art that combines careful selection, meticulous preparation, and precise cooking. By adhering to these detailed tips, you can effortlessly impress your family and friends with an unforgettable roast that showcases the exceptional flavors of this prime cut. Remember to choose a high-quality roast, season liberally, roast uncovered, rely on a meat thermometer for accurate cooking, and allow the roast to rest for a symphony of flavors. With a little practice, you'll master the art of cooking a Standing Rib Roast that will become a centerpiece of your most memorable gatherings.
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