Standing Rib Roast
This technique is a little backwards, after a cheap age in the fridge, I slowly cook the roast in a 200 F oven. After a brief rest it’s then browned at a very high temperature right before serving it. This will produce a perfectly pink and juicy roast throughout. Standing Rib Roast on Happensatthebean.com #happensatthebean
Servings Prep Time
10-16People 3-4Days
Cook Time
2.5-5Hours
Servings Prep Time
10-16People 3-4Days
Cook Time
2.5-5Hours
Instructions
  1. Three or four days before you’re going cook, unwrap the roast and let the meat sit on a sheet pan with a rack, season well with kosher salt place uncovered, in the refrigerator.
  2. Remove roast from fridge three hours before plnning to roast it, and let it sit at room temperature.
  3. Preheat oven to 200F, roast between 20-30 minutes pre/pound, until internal temperature of 120F from medium-rare.
  4. This one was 10 pounds. I cooked it 5 hours on the nose.
  5. Remove from oven and rest beef 30 minutes.
  6. Preheat oven to 500F or a charcoal grill. Once oven/grill is screaming hot, sear beef for 8-12 minutes.
  7. Slice and serve.