Standing Rib Roast Recipe

[dbs944]

I'm fixing a Standing Rib Roast for my wife's birthday tomorrow, inviting 3 other couples over as a mini-surprise party. SRR has been a family favorite for my entire live but I've never attempted one before.

I'm seeing 2 basic recipies. The first involves starting the roast off at about 500 degrees for 20 minutes then lowering the temp to 375 and cooking for 15 minutes per pound. This is the way dear ole mom always did it.

The second recipe I see is to cook the entire time at 200 degrees for 30 minutes per pound. This is supposed to keep the juices from boiling away and gives an even color throughout the roast.

Since this baby is costing me a couple bills, and I'm having others come and enjoy with us, I'm a little hesitant in trying something new. SOOOO, has anyone tried the second recipe and if so, how did it turn out?

Thanks in advance.


Bon Appetit

[Vaard]

i used to do it the way mum did it till i came across this technique.....

and now this is the only way i do it.....

http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe/index.html

Directions
Allow roast to stand at room temperature for at least 1 hour. (THIS PART IS VERY IMPORTANT)

Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.


it is so juicy and tender, it is almost orgasmic......


now for my horseradish sauce, i use this one.....


1 1/2 cups heavy cream
1/4 cup prepared horseradish
1 1/2 teaspoons lemon juice
1/2 teaspoon white sugar
1 cup chopped and toasted walnuts
salt and pepper to taste


In a medium bowl, combine the cream, horseradish, lemon juice and sugar. Beat with a mixer to medium peaks. Season with salt and pepper to taste. Continue to beat until firm peaks form. Fold in the walnuts, cover and chill until you're ready to serve the roast.

[mysticbeauty_nbeast]

I've not tried either method to be honest. SRR...usually 20 lbs or so...cut to a true SRR fine cut...bend backwards and tie to look like a crown.

Season to taste...I usually use the same seasonings I would on a steak. Make sure to use oil drizzled on SRR before applying seasonings. You can do this prior to bending SRR back on itself and cooking...a good 12 hour marination is usually the best.

Now..You can braze the RR in a large pan..an open dutch oven works well...before you put it into the oven too cook. This gives the SRR a full caramelized color before putting into the oven. I'll then slip tin foil over the tender tops and put into cook. I set my oven to a low 325 and cook to medium heat at about 12 minutes per pound.

I bet if you look up Julia Child's and SRR..you'll find a wonderful recipe. I think that is were I got mine from years ago..turns out yummy every time.

~Mysty

[mysticbeauty_nbeast]

i used to do it the way mum did it till i came across this technique.....

and now this is the only way i do it.....

http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe/index.html

Directions
Allow roast to stand at room temperature for at least 1 hour. (THIS PART IS VERY IMPORTANT)

Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.


it is so juicy and tender, it is almost orgasmic......


now for my horseradish sauce, i use this one.....


1 1/2 cups heavy cream
1/4 cup prepared horseradish
1 1/2 teaspoons lemon juice
1/2 teaspoon white sugar
1 cup chopped and toasted walnuts
salt and pepper to taste


In a medium bowl, combine the cream, horseradish, lemon juice and sugar. Beat with a mixer to medium peaks. Season with salt and pepper to taste. Continue to beat until firm peaks form. Fold in the walnuts, cover and chill until you're ready to serve the roast.

Oh Vaard...that sounds really good!

Thanks for the step by step...I'll have to try that one next time I cook SRR. New son-in-law is a meat cutter for CostCo...so I'll have to ask him to cut me a nice one for the holidays and try it!

I'd never heard of adding walnuts to horseradish sauce...sounds really good too. Thanks!

~Mysty

[stoked]

Dang Vaard, I'm gonna have to try that.

[BillBrown]

The best I ever made was covered with ice cream salt.
The salt melts as it cooks and makes a shell around the roast. It seals in all the juices.
When you take it out of the oven, break the shell and it's easily removed.

It really makes a difference.

I'll see if I can find the recipe.

[dbs944]

OK - so now I'm up to 4 different recipes.

I did see the salt method. Do you get drippings for the gravy?

[BillBrown]

OK - so now I'm up to 4 different recipes.

I did see the salt method. Do you get drippings for the gravy?

I honestly don't recall. It's been several years since my wife and I prepared that.
I remember the meat was excellent.

Standing rib roast isn't something we like a lot. I prefer pot roast that's cooked so long I can eat it with a spoon, with plenty of drippings :)

I'm still trying to find the recipe for you.

[Vaard]

Oh Vaard...that sounds really good!

Thanks for the step by step...I'll have to try that one next time I cook SRR. New son-in-law is a meat cutter for CostCo...so I'll have to ask him to cut me a nice one for the holidays and try it!

I'd never heard of adding walnuts to horseradish sauce...sounds really good too. Thanks!

~Mysty

well, keep in mind that it is toasted... or roasted.. walnuts which have a very different flavor than raw walnuts......

to toast walnuts, just bake at 350 evenly spread on a cookie sheet for 10 mins or on the stove in a skillet on med-high heat for 5 mins (after the skillet is already heated, DO NOT add any oil, that will fry them), stir frequently (almost constantly)

then i will wrap them in a paper towel and roll a rolling pin over them till they are a course grind so you can feel the texture of them in the sauce, but not so there are chucks of them in it........


eadit to add: if serving a salad with the meal, do extra walnuts to add to the salad to tie the courses together..... dont crush the walnuts if adding directly to the salad, but do crush them if you plan on adding them to the dressing......

[Vaard]

OK - so now I'm up to 4 different recipes.

I did see the salt method. Do you get drippings for the gravy?

i was never a fan of the salt crust method because even if you manage get the crust off cleanly, your drippings, which you get after you break the crust, wil taste very salty......

but when i have used the salt method, i prefer the mederteranian sea salt to rock salt.......

[Vaard]

I honestly don't recall. It's been several years since my wife and I prepared that.
I remember the meat was excellent.

Standing rib roast isn't something we like a lot. I prefer pot roast that's cooked so long I can eat it with a spoon, with plenty of drippings :)

I'm still trying to find the recipe for you.

ever do a slow cooker pot roast?


i dont care what cut of meat..... slow cooked for 8 hours will make anything tender to the point of almost being soup like.......

[janer]

I have heard many endorsements for the method that puts the roast in at high heat for 15-20 minutes then turn the oven off and let it go for a few hours - I've never had the guts to try it.
I let the roast sit while I'm making the dry rub - put whatever you like on it but let me tell you, a little crushed anise gives a great flavor - rub it and brown in a skillet in olive oil. Put it in a roasting pan and rub on the rest of the dry rub and pour a little water or broth in the pan and whisk it together with the drippings, reduce a little, pour it over the roast, cover it and put in a 300 degree oven. Time varies depending upon weight - for three ribs, mine usually goes 2 hrs. Let stand at least 20 minutes before carving. There should be enough pan juices to make a gravy or Yorkshire pudding.

[curtis123]

i used to do it the way mum did it till i came across this technique.....

and now this is the only way i do it.....

http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe/index.html

Directions
Allow roast to stand at room temperature for at least 1 hour. (THIS PART IS VERY IMPORTANT)

Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.


it is so juicy and tender, it is almost orgasmic......


now for my horseradish sauce, i use this one.....


1 1/2 cups heavy cream
1/4 cup prepared horseradish
1 1/2 teaspoons lemon juice
1/2 teaspoon white sugar
1 cup chopped and toasted walnuts
salt and pepper to taste


In a medium bowl, combine the cream, horseradish, lemon juice and sugar. Beat with a mixer to medium peaks. Season with salt and pepper to taste. Continue to beat until firm peaks form. Fold in the walnuts, cover and chill until you're ready to serve the roast.


:drool: Horseradish. Although I like the horseradish straight on my prime rib. None of that "sauce" stuff. Strong enough to make your eyes water and clear your sinuses for a week.

As far as the room temperature thing, yes, that is very important. I set all meats out to reach room temp before I grill 'em.

[dbs944]

I ended up using the slow cooking method. I heated some olive oil in the roasting pan and seared all sides of the 11-12 pound SRR. Then I sprinkled with kosher salt, freshly ground pepper and minced garlic. Put it in a 200 degree oven for 6 hours and it came out perfect. Medium rare through the entire roast, front to middle to back, outside to inside. My guests said it was the best they've ever had. Only problem, and I'm not sure if it was because of the temperature, was that there was very little drippings for the gravey and Yorkshire Pudding.

[meggers49]

I'm fixing a Standing Rib Roast for my wife's birthday tomorrow, inviting 3 other couples over as a mini-surprise party. SRR has been a family favorite for my entire live but I've never attempted one before.

I'm seeing 2 basic recipies. The first involves starting the roast off at about 500 degrees for 20 minutes then lowering the temp to 375 and cooking for 15 minutes per pound. This is the way dear ole mom always did it.

The second recipe I see is to cook the entire time at 200 degrees for 30 minutes per pound. This is supposed to keep the juices from boiling away and gives an even color throughout the roast.

Since this baby is costing me a couple bills, and I'm having others come and enjoy with us, I'm a little hesitant in trying something new. SOOOO, has anyone tried the second recipe and if so, how did it turn out?

Thanks in advance.


Bon Appetit

salt and pepper, about 350 20 minutes a pound for medium well, a little less depending on how you like it....


don't forget standing time. so pull it out of the oven about 10 minutes before it gets to the exact temp you want.

i've never had one come out bad.

[meggers49]

I've not tried either method to be honest. SRR...usually 20 lbs or so...cut to a true SRR fine cut...bend backwards and tie to look like a crown.

Season to taste...I usually use the same seasonings I would on a steak. Make sure to use oil drizzled on SRR before applying seasonings. You can do this prior to bending SRR back on itself and cooking...a good 12 hour marination is usually the best.

Now..You can braze the RR in a large pan..an open dutch oven works well...before you put it into the oven too cook. This gives the SRR a full caramelized color before putting into the oven. I'll then slip tin foil over the tender tops and put into cook. I set my oven to a low 325 and cook to medium heat at about 12 minutes per pound.

I bet if you look up Julia Child's and SRR..you'll find a wonderful recipe. I think that is were I got mine from years ago..turns out yummy every time.

~Mysty

TWENTY POUNDS...... i have only used that size for my husband's retirement party and I did 5 of them......six.....not 5.

i normally get one that's 5 or 6 pounds.

[meggers49]

OK - so now I'm up to 4 different recipes.

I did see the salt method. Do you get drippings for the gravy?

just use the juice.

[meggers49]

sorry i came in late on this.

I prefer the higher method for just the reason you said, drippings........and it just makes the outter edge so flavorful.

yorkshire pudding is so good, i haven't made it in ages........i was thinking about that...

[mysticbeauty_nbeast]

TWENTY POUNDS...... i have only used that size for my husband's retirement party and I did 5 of them......six.....not 5.

i normally get one that's 5 or 6 pounds.

lol...yeah...I usually have a huge family to feed..and cooking one large SRR of 15 to 20 pounds is easier then cooking five or six smaller ones. We've got a big family. My new son in law is a butcher...so I get fairly spoiled in a pre-prepared cut SRR....which makes cooking it so much easier. ;)

~Mysty