How to Cook a Standing Rib Roast Recipe
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Ingredients: Count on feeding two people per rib. Pick up a good digital instant-read meat thermometer if you don't already have one. It's the only sure way to tell when you're roast has achieved a desirable cooked temperature. Any other thermometer will do also.
It is crucial that you allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting.
* Preheat your oven to 450 degrees.
* Use a paper towel to pat the roast dry.
* Create a seasoning paste with ingredients such as crushed pepper, salt, chopped garlic, butter, flour, brown sugar, Dijon mustard, etc. Rub seasonings on the top of the roast. Also sprinkle the sides with crushed pepper .
* Place the roast in a heavy metal roasting pan, bone-side down. DO NOT Cover the Roast.
No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. (SEE COOKING CHART W/TIMES AND TEMPs).
Every half hour or so, baste the ends of the roast with the drippings.
Use your meat thermometer about a half hour before the expected end of the roasting time.
NOTE: When checking the temperature of your roast, insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone.
Cook until rib roast reaches an internal temp. of 120 degrees F. (or your desired temperature). Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes.
NOTE: Remember, the rib roast will continue to cook as it sets. The temperature w ill rise to 125
degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes.
If allowed to rest longer, the temperature will rise even higher. Pay attention to how long you let the cooked roast sits. Leave the thermometer in and watch the temp rise.
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Directions: |
Directions:Cooking Times/Temperatures
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Approximate Oven Total Estimated Meat
Weight Temperature Time Only Thermometer I
Reading
(Rare)
1 2 ribs I 4 to 5 pounds 450 deg/325 deg F I 60 to 70 minutes 1 120 degrees F
Fsl 7 to 8.5 450 deg/325 deg F 1 1 1/2 to 13/4 hours 1 120 degrees F
I 9 to 10.5 450 deg/325 deg F 1 13/4 to 2 1/4 hours 1 120 degrees F
to 13.5 450 deg/325 deg F 12 1/4 to 2 3/4 hours 1 120 degrees F
I pounds
14 to 16 450 deg/325 deg F
16 to 18.5 450 deg/325 deg F pounds
Creamy Horseradish Sauce Recipe
About 1f4 to 112 cup of prepared horseradish mixed with two cups of sour cream. Add two tablespoons of lemon juice and a teaspoon of salt.
Thoroughly mix the ingredients, adding more horseradish as desired.
Yorkshire Pudding Recipe
A traditional side dish to Prime rib is Yorkshire Pudding, a puffy pop-over like pastry .
112 teaspoon salt 1 cup of flour
2 eggs
1cup milk
4 tablespoons oil
Mix all ingredients, except the oil, together. Refrigerate for at least 2 hours.
Preheat oven to 450°.
Take an 8x8 square pan and pour the 4 tablespoons of oil into it. Heat the pan for 2 minutes before pouring in the cold batter .
Cook for 20 to 30 minutes.
Do not open the oven door during cooking.
Serve immediately and enjoy the crispy outer edges and the custard-like inside.
I 3 to 3 1/4 hours 1 120 degrees F
I 3 1/4 to 4 hours 1 120 degrees F
How To Check Oven Temperature - Oven temperatures are not always correct. In fact, they can often be off by 25°F to 50°F. The will seriously affect the baking time of your prime rib (standing rib roast). To check the temperature of your oven, place an oven thermometer on the center rack and heat the oven for 15 minutes at 350°F. If, after 15 minutes, the oven temperature reads higher or lower than your oven setting, adjust your oven setting for your prime rib baking and for all your future baking.
Beef Roast Cooking Temperatures
I Rare
120 to 125 degrees F center is bright red, pinkish toward
1 the exterior portion
I'Medi_u_m_R_are---, 130 to 135 degrees F center is very pink, slightly brown
1 toward the exterior portion
Medium 1 140 to 145 degrees F I center is light pink, outer portion is
I I brown
'j Med.1u_m_W_e_l_l ---jr-1-5-0 to_1_5_5_d_e_gre_e_s_F I not pink
'I WeII_D_o_n_e j 160 degrees F and above ! steak is uniformly brown throughout
Use a long, sharp knife to carve your roast. Serve with Yorkshire Pudding, Au Jus or a favorite sauce and Horseradish Sauce. Au Jus is French for "with juice".
Place the drippings in small containers for dipping.
Topping and Sauce
The Topping
Use this mixture to coat the top of the Rib Roast before cooking ...
• 1Tbl Crushed Black Peppercorns
• 1Tbl All Spice (Can be found in the grocery store in the spice aisle)
• 3 Tbl of Softened Butter (Not melted, softened to spread)
• 2 Tbl Flour
• 1Tbl Brown Sugar
• 1Tbl Dejon Muster
• 1and Tsp Salt
• 1and Tsp Rosemary
• 1Large clove of Garlic chopped
The Sauce (Warmed) to pour over the slice of meat on the plate
• 2/3 Cup of Dry Red Wine
• 2 Cups of Beef Broth
• 1and Tbl Cornstarch
• 1Tbl Water
• Tsp of Rosemary.
Now after you coat the Rib Roast, place in the over at 350 degrees for ...
1/4 to 1/2 cup prepared horseradish (according to your taste) 1 pint (2 cups) sour cream
2 tablespoons fresh-squeezed lemon juice
1teaspoon salt
In a medium-sized bowl, combine horseradish, sour cream, lemon juice, and salt; thoroughly mix. Refrigerate until ready to serve.
NOTE: Can be made 2 days in advance. Cover and refrigerate. To serve, pass the horseradish sauce on the side.
Makes approximately 2 1/2 cups.
You can buy this sauce in a jar at the grocery store.
Note: I like them both with a Prime Rib Roast.
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