Beef

Standing Rib Roast

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

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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

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Separate the ribs from the roast

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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

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The hard part is now over

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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

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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

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Place the roast back on top of the ribs and place the roast on top of 3 lengths of butchers string

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Rub the top of the roast with the rest of the herb mixture

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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

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In the bottom of a roasting pan place 2 chopped carrots, 3 chopped celery stalks and 1 onion sliced

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Then pour 2 cups of beef stock in the bottom of the pan

Click this link for Homemade Beef Stock

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Then pour in 1 cup of dry red wine (like a Cabernet)

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Place your Roast on top of the veggies and put it in a 450 F preheated oven for 30 minutes

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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

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You can now cut the butcher string off and separate the ribs from the roast

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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

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Slice the roast and serve!

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Enjoy!!!

 

Simply Sundays! ~ Standing Rib Roast

  • Servings: 4- 6
  • Difficulty: Medium
  • Print

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

KitchenAid Hand Blender

© Simply Sundays 2016
All rights reserved

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