Standing Rib Roast recipe

Denise de Castro

4 years ago

This Christmas I decided to cook a standing rib roast. With this being my first attempt, I spent a lot of time researching different recipes and cooking methods. Let’s say it was a stressful process because a rib roast is an expensive piece of meat.

I used the reverse sear method and it produced the perfect roast. Reverse-seared meat starts in a low oven and ends with a short cook time in a very high temperature. By searing at the end, you’ll get tender, perfectly cooked meat with a crisp, burnished crust every time. It worked for my rib roast and also the pork shoulder I cooked a few days after.

Ingredients

1 (3- to 4-bone) standing rib roast, preferably from the loin end, with the fat cap in place, 7 to 10 pounds. For this recipe, I used a 9 pound standing rib roast.
Kosher salt
Freshly ground black pepper

Procedure

Remove any plastic wrapping or butcher’s paper from the roast. Season well with salt and pepper, and let it rest, uncovered, on a rack set inside a half sheet pan in the refrigerator for at least overnight and up to four days.
When you’re ready to roast, let sit at room temperature for 1 hour.
Set the roast on the lower middle rack in a cold oven and turn the oven to 250°F. Roast until the meat hits its target temperature, about 4.5 hours for a 4-bone roast to hit 135 (medium).
When your roast hits the target temperature, move the roast from the oven and cover with foil. Let the roast rest for 30 minutes.

After 4.5 hours of cooking at 250 degrees

At this time you can prepare a Yorkshire Pudding using the drippings from the pan. Alton Brown has an excellent Yorkshire pudding recipe.
Raise the oven temperature to 500°F.
After 30 minutes, return the roast to the rack, then return to the oven. Cook until the exterior of the roast is browned, about 15 minutes.