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Standing Beef Rib Roast
From Dorothy McNett's recipes at www.dorothymcnett.com. Prime is the highest grade, not readily available unless a special order. Most markets feature Choice grade. Look for good marbeling. Allow the meat to stand at room temperature about 1 -2 hours before roasting for more even cooking. Use a pan that is just about the size of the roast, not too big or the juices will spread out too much and burn.
1 standing rib roast (Prime or choice grade at least 2 ribs wide)
garlic cloves
freshly ground pepper
tiny sprinkling of sea salt
Preheat oven to 450 - 500 degrees. Place the roast fat side up, sitting on the ribs which act as a great roasting rack, in a good quality roasting pan with a heavy bottom. With a sharp knife, make several slits and insert cloves of garlic. Sprinkle with pepper and salt. (See hint below) Calculate about 20 minutes per pound of meat as a basic guide. When you place the meat in the oven, remember to turn the heat down to 375 degrees. You will need an instant read meat thermometer to make sure it is cooked to your liking, so towards the end of the calculated cooking time, insert the thermometer. Rare is 130, medium is 140, and well done is 160. When it is done to your liking, place the roast on the cutting board and tent with foil or silicone baking mat. Allow to stand about 30 minutes before slicing. Serve with horseradish sauce and/or other sauces as desired such as the Elderberry Dip.
* My special treatment is to take a piece of cheesecloth and soak it in beef stock or water or red wine. Drape it over the top of the roast just before placing in the oven. When done, remove the cloth and tent as mentioned above. Discard the cheesecloth. This helps to hold in more of the meat juices and also causes the roast to brown on the top but without drying out so much. With the leaner roasts of today without the thick fat layer, this is a great way to provide a nice moist and flavorful roast.
Recipe created 1996-11-25.
