HOW TO COOK A STANDING RIB ROAST IN THE OVEN RECIPES

STANDING RIB ROAST RECIPE - NYT COOKING

Standing Rib Roast Recipe - NYT Cooking image

Like many Nebraskans, the poet Erin Belieu’s family members use any large gathering as a pretext for serving prime rib. Thanksgiving is no exception. When Ms. Belieu, a fourth-generation Nebraskan, was growing up in Omaha, her family served prime rib alongside the turkey — until they realized no one really liked the bird and dispensed with it altogether. Her grandfather was a cowboy, and the whole family was steeped in the state’s ranching culture, even when they eventually moved to the city. In her house, the beef was minimally seasoned and roasted in a hot oven until the exterior was crackling and browned, the inside juicy and red. A little horseradish sauce might be served on the side, but her father always disapproved. Good beef doesn’t need it. “He thought sauce was for drugstore cowboys,” she said.

Provided by Melissa Clark

Total Time 4 hours 30 minutes

Yield 8 to 12 servings

Number Of Ingredients 7

Ingredients

1 (4 rib) standing rib roast, 7 to 8 pounds
1 tablespoon coarse kosher salt
1 teaspoon ground black pepper
1 cup minced herbs (optional)
4 garlic cloves, mashed to a paste (optional)
2 teaspoons smoked paprika (optional)
Extra-virgin olive oil, as needed (optional)

Steps:

Pat meat all over with paper towels, then season it all over with salt and pepper. If you want to make a smoky garlic-herb paste, combine herbs, garlic, smoked paprika and just enough olive oil to make a paste. Rub all over meat. Let meat come to room temperature for 2 to 3 hours depending upon how cold it was to begin with.
Heat oven to 450 degrees. Place meat bone-side down in a roasting pan or on a rimmed sheet pan. Roast for 20 minutes, then turn heat to 350 degrees and continue to roast until the meat registers 115 degrees on an instant-read thermometer for rare, 125 for medium rare (it will continue to cook after you pull it out of the oven). Timing depends on your oven, your pan and the shape of your roast, so start checking after the meat has been in the oven for an hour, but it could take 1 1/2 hours or even slightly longer.
Let meat rest at room temperature for 20 minutes before carving.

Nutrition Facts : @context http//schema.org, Calories 730, UnsaturatedFatContent 30 grams, CarbohydrateContent 0 grams, FatContent 63 grams, FiberContent 0 grams, ProteinContent 37 grams, SaturatedFatContent 26 grams, SodiumContent 527 milligrams, SugarContent 0 grams

STANDING RIB ROAST RECIPE - EPICURIOUS

Standing Rib Roast Recipe - Epicurious image

Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.

Provided by EPICURIOUS.COM

Yield Makes 8 servings

Number Of Ingredients 4

Ingredients

1 standing rib roast of beef, about 6½ pounds
3 or 4 cloves of garlic, thinly slivered
Coarse salt and pepper
N/A pepper

Steps:

Preheat the oven to 450°F.
Make small slits in the meat with the tip of a small knife; insert the garlic slivers. Rub the meat with salt and pepper. Roast on a rack in a shallow pan for 25 minutes.
Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1¾ hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.

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