The Beef Standing Rib roast can be translated as “standing rib roast of beef.”
Also known as Prime Rib; if you are in the United States, the USDA has made things easy by classifying ribs into Prime (the best), followed by Choice, then Select.
The classification is largely based on fat marbling and taste.
The roast comes from the same part of the animal as the rib eye: the primary rib section.
This refers to the 6-12 ribs where the meat has an incredible amount of flavor. A standing rib roast can contain 2 to 7 ribs.
A slice of Beef standing rib roast will include portions of the so-called “eye” of the rib, as well as the marbled outer muscle (spinalis dorsi) known as the “cap.”
The traditional preparation involves rubbing the outside of the roast with salt and seasonings and slowly roasting with dry heat.
- Difficulty: Medium
- Cost: Expensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 3.3 lbs Beef standing ribs (from 4/5 ribs) (frenched*)
- as needed extra virgin olive oil
- as needed black pepper
- as needed coarse salt
- as needed herbs (thyme, sage, rosemary)
Tools
- 1 Thermometer meat
Steps
Remove the meat from the refrigerator at least an hour before cooking.
Preheat the oven to 428°F. Place a rack inside a baking pan.
Using the tip of a knife, slightly score the fat side of the standing roast. Massage with olive oil, salt, pepper, and coarsely chopped herbs. Transfer the roast to the rack inside the pan with the fat side facing up.
Roast for 25 minutes.
Reduce the oven temperature to 356°F and continue roasting until the internal temperature reaches 122°F for rare and 131°F for medium.
Depending on the size of the rib roast, it should last from 1 hour and 15 minutes to 1 hour and 45 minutes.
(Make sure to insert the tip of the thermometer into the thickest part of the roast but away from the bone)
Cover the standing rib roast with aluminum foil to keep it warm and let it rest for 30 minutes.
Using a large carving knife, remove the tenderloin from the bone by cutting between the meat and the bone tips.
Once the entire tenderloin is removed, lay it on a cutting board, then slice the tenderloin thinly, arranging them on a serving platter.
Serve with horseradish cream if desired.
FAQ
*What does “frenched” mean?
For the French, preparing a rib roast means cutting away and scraping the meat, fat, and sinew from the slender end of the ribs so that a portion of the bones is exposed.
“French a bone,” “clean a bone,” “trim a roast,” and “French trimming a roast” are different ways of saying the same thing.How do you French a rib roast?
You need a sharp knife for boning and, starting from 2 to 3 inches from the end of the bones, make a long cut lengthwise using firm pressure to cut through the fat and underlying meat to the bones.
Remove the knife and carefully slice from the end of the bones inward, following the curve of the bones, until you reach the initial cut.
Pull away the strip of meat and fat.
Clean the meat between the ribs by cutting down along one rib, then along the next, and slice between them.
Using the back of the knife to avoid unnecessarily dulling the blade, scrape away the remaining meat, fat, and tendons from each rib.
Grip each exposed bone and pull several times, removing the last attached bits.What is the difference in cooking between Prime Rib and Ribeye?
The Ribeye is generally cooked as a steak.
It can therefore be grilled or pan-fried.
A few minutes at high temperature in a cast-iron skillet and seasoned with salt and pepper give the ribeye a splendid crispy sear.
The marbling cooks during the process to keep the cut tender and juicy.
The Prime Rib has many cooking options.
One of the best ways to do it is to season it with salt and pepper and slowly roast it in the oven at low heat until it reaches temperature (as in the recipe above)
It will cook thoroughly without drying out while becoming crispy on the outside.
It can also be cooked sous vide, grilled, in a crockpot or in a hotpot, or grill it with “au jus”.From which other animals can a “standing” roast be prepared?
Standing Pork Rib Roast, from pork.
Rack of lamb.
