Best Savory Standing Rib Roast Recipes

EASY STANDING RIB ROAST

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
• Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
• Let rib roast stand for 10 to 20 minutes before carving.

STANDING RIB ROAST

Steps:

• Preheat oven to 325°. In a small bowl, mix the first 5 ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture., Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving., Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan. Skim fat. Add beef stock to drippings; bring to a boil. Serve with roast.

REVERSE-SEAR PRIME RIB ROAST

Steps:

• Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
• Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
• Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
• Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
• Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.

STANDING RIB ROAST WITH BURGUNDY GRAVY

Steps:

• RIB ROAST:.
• Preheat oven to 325°F.
• Mix together salt, herbs, and pepper. Rub herb mixture into all sides of beef. In shallow roasting pan, stand roast, fat side up. Insert meat thermometer through outside fat into the thickest part of muscle; do not allow the point to rest in fat or bone.
• In small bowl, mix gravy seasoning with ½ cup Burgundy. Spoon some over beef; place uncovered in oven. Roast the beef, basting frequently with remaining Burgundy mixture, for 3 ½ hours for rare (140°F); 4 ½ hours for medium (160°F); 5 hours for well-done (170°F).
• When roast is cooked according to your preference, using two large forks, remove to a platter, cover with foil, and keep warm. Pour off drippings and reserve; let roast stand in warm place while you make gravy and Yorkshire Pudding, if serving alongside. Roast will be easy to carve after standing 20 to 30 minutes.
• BURGUNDY GRAVY:.
• Return 6 tablespoons reserved drippings to roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add beef broth and Burgundy wine, stirring until mixture is smooth and free from lumps.
• All browned bits from roast should be loosened and dissolved in broth mixture. Bring gravy to a boil, stirring constantly,. Reduce heat and simmer 5 minutes longer, stirring constantly. Salt and pepper to taste. Makes 3 cups of gravy.
• TO SERVE:.
• Use a large, sharp carving knife to carve across roast toward rib bone. Cut along rib to remove slices. Slide a knife under meat slice to place on serving plate. Serve with Burgundy Gravy and Yorkshire Pudding.

SUNDAY RIB ROAST

Steps:

• Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
• Preheat the oven to 500 degrees F (see Cook's Note).
• Place the oven rack on the second lowest position.
• Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
• Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

FOOLPROOF RIB ROAST

Steps:

• Allow roast to stand at room temperature for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
• Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.