A standing rib roast sounds just so fancy
It is really just another name for prime rib, or the cut of beef from the primal rib
Now you can get these with the rib bones removed or intact
We are going for the best of both worlds, meaning I’m going to remove the rib bones then tie them back on
Why would we want to do this you may ask?
Because the bones will add more flavor to the roast and the pan juices, but it will be way simpler to remove later on
We have a 6.5 pound prime rib
Now you can certainly have a butcher process your roast anyway you would like
We are doing it ourselves
Using a sharp knife make a cut along the ribs on the flatter side of the beef
Pull the meat down and away as you work to let gravity help you out
Continue to pull and slice until you get to the bottom of the ribs
Fold the flap over to slice it off
Separate the ribs from the roast
Now we are going to clean the ribs up
Scrape off the silver skin from the bottom side of the ribs
This is a tough membrane
There are also knobby bones called buttons. You can pop these out as well, which will make it easier to cut the ribs apart later on
Now lets trim any excess fat from the roast
The hard part is now over
We are going to make an herb and garlic rub for the roast
We will need 1 cup of fresh parsley, 6 fresh sage leaves, 5 fresh rosemary sprigs, 6 garlic cloves, 2 teaspoons each of kosher salt and ground black pepper and around 1/4 cup of extra virgin olive oil
Place the parsley, sage, garlic and salt and pepper into a food processor
Pull the rosemary leaves off the stem (discard the stem)
Place the rosemary into the chopper along with the olive oil and blend together
Rub a handful of the herb mixture on top of the ribs that will be up against the roast
Place the roast back on top of the ribs and place the roast on top of 3 lengths of butchers string
Rub the top of the roast with the rest of the herb mixture
Now tie the ribs and roast together
This can be done an hour or two ahead of time and placed into the refrigerator to allow the flavors to meld
If you do this you will need to take the meat back out and let it come to room temperature before cooking
In the bottom of a roasting pan place 2 chopped carrots, 3 chopped celery stalks and 1 onion sliced
Then pour 2 cups of beef stock in the bottom of the pan
Click this link for Homemade Beef Stock
Then pour in 1 cup of dry red wine (like a Cabernet)
Place your Roast on top of the veggies and put it in a 450 F preheated oven for 30 minutes
After the 30 minutes are up reduce the oven temperature to 350 F
Cook for around 1 hour more or until a thermometer inserted into the thickest part of the beef registers 115 F
Remove from the oven and allow the roast to rest until the internal temperature comes up to 120- 125 F for medium
You can now cut the butcher string off and separate the ribs from the roast
Strain the pan juices and use as an Au jus for the meat (discard the vegetables)
You can add some extra beef stock here if you need it, just bring it to a quick boil
Slice the roast and serve!
Enjoy!!!
Simply Sundays! ~ Standing Rib Roast
Ingredients
6.5 pound prime rib roast
1 cup of fresh parsley
6 fresh sage leaves
5 fresh sprigs of rosemary ( pull off the leaves, discard the stems)
6 garlic cloves
1/4 cup of olive oil
2 teaspoons each of kosher salt and ground black pepper
1 onion
2 carrots
2 celery stalks
2 cups of beef stock
1 cup of dry red wine (Like a Cabernet)
Directions
Using a sharp knife make a cut along the ribs on the flatter side of the beef. Pull the meat down and away as you work to let gravity help you out. Continue to pull and slice until you get to the bottom of the ribs. Fold the flap over to slice it off. Separate the ribs from the roast
Scrape off the silver skin from the bottom side of the ribs. This is a tough membrane There are also knobby bones called buttons. You can pop these out as well, which will make it easier to cut the ribs apart later on. Trim any excess fat from the roast
In to a food processor place 1 cup of fresh parsley, 6 fresh sage leaves, the leaves only from 5 fresh rosemary sprigs, 6 garlic cloves, 2 teaspoons each of kosher salt and ground black pepper and around 1/4 cup of extra virgin olive oil. Blend together
Rub a handful of the herb mixture on top of the ribs that will be up against the roast. Place the roast back on top of the ribs and place the roast on top of 3 lengths of butchers string. Rub the top of the roast with the rest of the herb mixture
Tie the ribs and roast together. This can be done an hour or two ahead of time and placed into the refrigerator to allow the flavors to meld. If you do this you will need to take the meat back out and let it come to room temperature before cooking
In the bottom of a roasting pan place 2 chopped carrots, 3 chopped celery stalks and 1 onion sliced. Pour 2 cups of beef stock in the bottom of the pan. Then pour in 1 cup of dry red wine (like a Cabernet)
Place your Roast on top of the veggies and put it in a 450 F preheated oven for 30 minutes. After the 30 minutes are up reduce the oven temperature to 350 F. Cook for around 1 hour more or until a thermometer inserted into the thickest part of the beef registers 115 F
Remove from the oven and allow the roast to rest until the internal temperature comes up to 120- 125 F for medium. You can now cut the butcher string off and separate the ribs from the roast. Strain the pan juices and use as an Au jus for the meat (discard the vegetables). You can add some extra beef stock here if you need it. Serve and enjoy
Tools used to make this recipe
Simply Bamboo Bamboo Cutting Board
Pyrex 3-Piece Glass Measuring Cup Set
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