Standing Rib Roast
Oh, let me tell you about standing rib roast… it’s this spectacular centerpiece that just steals the show at any gathering. Think about that rich, juicy flavor, and how tender it gets—like, it practically melts in your mouth! The aroma wafting through your kitchen while it cooks? Divine. Honestly, any time I make this, it brings back memories of family dinners, laughter, and, well, a little friendly competition for the last slice. It’s a meal that makes everyone feel a bit special, and trust me, you’re gonna love sharing it.
Why You’ll Crave It
- It’s flavorful and tender, like a warm hug on a plate.
- Perfect for special occasions—your guests will be wowed.
- Leftovers? They’re a total game changer (think sandwiches!).
- Easy to impress with minimal effort—just a little seasoning magic!
- It pairs beautifully with so many sides, so you can mix it up every time.
Every time I make this, my family fights over the last piece… it’s just that good!
What You’ll Need
- Standing rib roast: about 4-5 pounds, bone-in is the best for that flavor
- Kosher salt: 2 tablespoons, generous pinch for even seasoning
- Freshly ground black pepper: 1 tablespoon, for that kick
- Garlic cloves: 5, minced, because garlic makes everything better
- Fresh rosemary: 2 tablespoons, chopped, feel free to go a bit wild with it
- Fresh thyme: 2 tablespoons, chopped, adding that lovely herby scent
- Olive oil: 2 tablespoons, for that lovely coat
Easy How-To
Let’s Get This Roast Ready
Okay, so first things first—bring the rib roast to room temperature. Just let it sit out for about 2 hours before cooking. It makes a huge difference! You want that even cooking throughout, trust me. Next, it’s all about seasoning. Get in there and sprinkle that salt and pepper all over, making sure every side is covered. When you’re done, preheat your oven to a hot 450°F (232°C). this is what gives the roast that gorgeous crust.
Good to Know
- Using a meat thermometer? It’s your best friend—aim for 130°F for medium-rare.
- Let the roast rest for at least 20-30 minutes after cooking. I know, waiting is tough, but it’s worth it!
- If you want to get fancy, using a mix of herbs in your crust can jazz it up even more!
Serving Ideas
- Slice it up and serve with creamy mashed potatoes and some roasted veggies, it’s a classic combo.
Top Tricks
- For an extra crispy crust, turn the heat back up for the last 10-15 minutes of roasting!
Frequently Asked Questions
What exactly is a standing rib roast?
So, a standing rib roast, that’s a flavorful cut of beef that includes some ribs, and it’s known for being super tender and juicy. It’s one of those cuts that just commands attention.
How long should it cook?
Great question! You’re looking at about 15-20 minutes per pound once you lower the temp after the initial high-heat sear… but always best to keep an eye on that thermometer.
Can I slow cook it instead?
Yep! You can definitely slow cook it if you want a different texture. Just know it won’t have the same crust, but it’ll still be flavorful.
What goes well with a standing rib roast?
Oh, so many things! Roasted by veggies, creamy mashed potatoes, Yorkshire pudding, or maybe even a nice fresh salad—anything that complements that rich meat.
How should I store leftovers?
Wrap your leftover roast in some plastic wrap or foil and pop it in the fridge—just use it up within 3-4 days. Reheat it gently to keep that juiciness!
