Thursday, January 5, 2012

Standing Rib Roast



From the kitchen of One Perfect Bite...I rarely make a standing rib roast for our Christmas dinner. I prefer to serve a whole tenderloin or New York strip roast for holiday meals because they are easier to serve and they are definitely less wasteful. That's not to say we don't like rib roast. While others rush to the mall the day after Christmas, you'll find me at the grocery store looking for bargains on meat that was overstocked for the holiday. I rarely leave empty handed and usually have 5 or 6 roasts that will feed the freezer before they feed us. There is always at least one rib roast in my stash. While it may lack the marbling and beautiful cap of butcher trimmed meat, the roast I bring home it is perfect for a family meal when it is properly prepared and cooked. I noticed that Ann Seranne's recipe for rib roast of beef was very popular this holiday season. While her recipe is a treasure, I can't use it. The temperature at which it first cooks sets off every fire alarm in the house and destroys the homey ambiance I like to create for my family and holiday guests. When I make a rib roast I use a recipe that comes from Cook's Illustrated. I think that whenever low temperature roasting is used, it is imperative to have two thermometers. One to judge the temperature of the oven, the other to judge the temperature of the meat. The meat here cooks at 200 degrees F. Make sure that your oven holds that temperature once it has preheated. Mine does not, so I have to set the oven to 225 degrees in order to maintain the correct temperature and have some idea of when the meat will be done. I also strongly suggest you invest in a snake probe for reading the temperature of the meat. You want to keep the oven door shut and the snake probe makes that possible. While it is not specified in the recipe, I bring the roast to room temperature before starting and I personally view step 5 in the recipe to be optional. I hope you will give this recipe a try. Once you have a handle on the timing, this is really simple to do. Here's the recipe.

Standing Rib Roast...from the kitchen of One Perfect Bite inspired by Cook's Illustrated

Ingredients:
1 (7-pound)first-cut beef standing rib roast (3 bones), meat removed from bones, bones reserved
Kosher salt and ground black pepper
2 teaspoons vegetable oil

Directions:

1) Using sharp knife, cut slits in surface layer of fat, spaced 1 inch apart, in crosshatch pattern, being careful to cut down to, but not into, meat. Rub 2 tablespoons salt over entire roast and into slits. Place meat back on bones (to save space in refrigerator), transfer to large plate, and refrigerate, uncovered, at least 24 hours and up to 96 hours.
2) Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in 12-inch skillet over high heat until just smoking. Sear sides and top of roast (reserving bone) until browned, 6 to 8 minutes total (do not sear side where roast was cut from bone). Place meat back on ribs, so bones fit where they were cut, and let cool for 10 minutes; tie meat to bones with 2 lengths of twine between ribs. Transfer roast, fat side up, to wire rack set in rimmed baking sheet and season with pepper. Roast until meat registers 110 degrees, 3 to 4 hours.
3) Turn off oven; leave roast in oven, opening door as little as possible, until meat registers about 120 degrees for rare or about 125 degrees for medium-rare, 30 to 75 minutes longer.
4) Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and let rest for at least 30 minutes and up to 75 minutes.
5) Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes.
6) Transfer roast to carving board; cut twine and remove roast from ribs. Slice meat into 3/4-inch-thick slices. Season with coarse salt to taste, and serve.




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30 comments:

MissB said...

Soo delicious! nhac nhac :D

Gloria (The Little Red House with the White Porch) said...

Oh, Mary... this looks so good! I wish I could have a bite right now! I will have to make this for my son soon, he'll go crazy!
Best,
Gloria

StephenC said...

Gosh, that's beautiful. Must shop for a roast.

EliFla said...

I really wish to be with you for Xmas dinner!!! Ciao , Flavia

Susan said...

That looks beautiful...and cooked perfectly. I never thought of having a thermometer for my oven as well as the meat. Duh. It makes so much sense! Thanks for the suggestion. More shopping for kitchen things! :)

Jenn said...

That is a thing of beauty, Mary! Love standing rib roast.. it so reminds me of being young and going to my grandmother's for Sunday dinner.

Tanna at The Brick Street Bungalow said...

Mary, I love standing rib roasts. We enjoyed one for Christmas Eve (my Little Man dubbed it 'the Big Chomp'. Oh, if you could hear that elocution! LOL) I really enjoy cooking at 200 degrees over a long period and use my snakey thermometer with good results. blessings ~ tanna

Linda said...

Gorgeous! I make one every Christmas! It never fails to impress all my guests! Happy New Year!

Kim said...

Think I never made a ribroast... We are only 2 here.... This one looks PERFECTLY cooked and looks so good! I should make one and deal with leftovers (wich I love to make sandwichs and lots of stuff)

Shug said...

Whew Wee...Who needs a cooking school...My friend Mary is the best and I love coming here to learn new ways of putting my meals together...
This looks sooooo goood!
Have a Blessed day

Food, Fun and Life in the Charente said...

That looks like it cooked to perfection. Take care Diane

laurie said...

this was the recipe I used for our prime rib roast on New years except ours didn't call to sear the meat which Ifound strange, we used chef Micheal Smiths recipe, it did cook beautifully,

Judy@SavoringToday said...

I'm with you on the tenderloin, everyone loves it and it is so easy to prepare. However, I have always wanted to make a standing rib roast (because I love prime rib), but have avoided the expense since the rest of the family isn't crazy about that cut of meat like they are the tenderloin. Think I shall have to risk it and see if I can change their minds :)

bellini said...

It seems that we can never go wrong with Cooks Illustrated Mary!

Anonymous said...

What a beautiful roast. I totally agree about two thermometers for this dish. I'm definitely going to try the low heat method for your rib roast.

Karen (Back Road Journal) said...

I'm sorry Mary, I hit publish instead of preview and didn't add my name. I was going to add that I shop like you as well, the day after a holiday is a good time to get bargains in the meat counter.

Claudia said...

It's my once a year meat splurge and the meat is so good it needs little embellishment as evidenced here.

Rita said...

That is perfection! Can almost taste it.
Rita

lostpastremembered said...

happy New Year to you!!! I made a rib roast a few years ago and had such sticker shock! It was well over $100 for just a few ribs... I remember my mother used to have 6 or 8 ribs!!! Getting them on sale is a great idea!!!

Lovely roast.

Joanne said...

I made a standing rib roast for christmas last year (pre the vegetarian days) and it was a HUGE hit! I'll have to pass this long to my family!

Jamie said...

Isn't it funny but my husband made a standing rib roast for New Year's Eve dinner. I wish we had had your recipe already posted! Yours looks perfect! Wishing you a very very Happy, Healthy & Prosperous New Year and 2012 to you and your family, dear Mary!

Bunny said...

I'm wishing I would have been at your house for Christmas.

Simona Mastantuono said...

Hello Mary This roast is wonderful, thanks for the wishes kiss Simmy soon

LV said...

that looks so good. I am imagining it with a mound of mashed potatoes. YUM!

http://foodfashionandflow.blogspot.com/

Catherine said...

Dear Mary, I am like you! I don't go rush to the stores the day after a holiday either. I like to go to the grocery store too. I think that is so much more fun.

The roast look perfectly done. Beautiful.
Mary, thank you for the lovely comment. I would love to have you at my dinner table anytime. It would be wonderful.

Blessings to a friend. Catherine xo

The Harried Cook said...

Oh, Mary! That looks absolutely delicious! I've been away from blogging for a while, and I just can't wait to go through all your recipes that I've missed... I bet I'll find some gems in there! :) Happy New Year to you & your loved ones...

Ciao Chow Linda said...

Mary - That is just perfectly roasted to my liking - still pink, not bloody red, not overcooked. I will have to follow this recipe next time I make rib roast.

Becki's Whole Life said...

That is such a great idea about checking out the bargain bin the day after christmas...shoot, I wish I could have done that! This looks mouthwatering.

Platanos, Mangoes and Me! said...

Perfection!

Simona Mastantuono said...

Its wonderful blessing my dear friend

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