HOW TO PREPARE A STANDING RIB ROAST
PREPARATION
SEASONING
To maximize flavor and obtain the best results, we recommend seasoning the fully thawed roast at least 24 hours prior to cooking. If you are pressed for time, season at least 4 hours ahead of cooking. The more time you have for seasoning, the more salt you can add to your seasoning mix because it will go deeper into the roast.
Once you have seasoned the roast, wrap and refrigerate it. While it is resting in the refrigerator, the roast will lose some liquid due to the salt, but don’t worry, it will be reabsorbed into the meat over time.
For a seasoning blend, we recommend The Butcher’s Table Seasoning which develops the strong umami flavors in our beef.
COOK NEAR ROOM TEMPERATURE
Remove the seasoned roast from your refrigerator at least 2 hours prior to cook time to allow it to come up to room temperature. Set your oven to 475º F.
ROASTING
For larger roasts, we recommend using a roasting rack to allow heat to circulate evenly around the roast. To create a deep, brown caramelized exterior, roast the meat at 475º for 20-25 minutes. Keep a close watch to ensure you achieve the desired color and the exterior does not burn.
Once the optimum color is reached, remove the roast, and reduce the heat in your oven to 300º. Once it has cooled to 300º, return the roast to the oven.
We recommend cooking the Standing Rib Roast to medium-rare. To achieve this, you should be mindful of carryover cooking – once out of the oven cooking does not stop. A roast of this size will increase 10º in temperature after you remove it from the oven – therefore, remove the roast when the internal temperature reaches 115º.
For quick reads on internal temperatures, we love the Thermapen Mk4. And finally, if your roast begins to brown too quickly, cover it loosely with foil or parchment paper to prevent over-browning as you finish the roast.
RESTING
This final step is often overlooked, but extremely important. Resting the meat helps to retain the delicious juices when you slice it, resulting in a juicier, more succulent roast on the plate. Given the size of the Bone-in Standing Rib Roast, rest for 30 minutes.
