Roast Beef is synonymous with tradition and special occasion. For a holiday dinner, one of the most favorite main dishes is the classic Standing Rib Roast. Luxurious and festive, it’s literally poetry on a plate. When sufficiently seasoned, roasted and rested correctly, it can actually be the easiest and most fuss-free main course to prepare!
We like this classic recipe for a Standing Rib Roast. The key to a successful roast is letting the meat come to room temperature before roasting, and using a meat thermometer.
Classic Standing Rib Roast (serves 12)
adapted from Martha Stewart
One 5 rib standing rib roast (10-12 lbs), sliced off the bone and tied back on at intervals between the rib bones (by the butcher)
2 tblspn coarse salt (kosher salt works best)
1 1/2 tblspn chopped fresh rosemary and thyme
1 tsp dry mustard
coarsely ground black pepper
extra virgin olive oil
Roasting pan just bigger than the roast. (smaller than what you’d use for a turkey). Oven thermometer, meat thermometer.
1). Mix the salt, pepper, herbs, dry mustard, olive oil together in a small bowl.
2). Rub the salt and herb mixture all over the meat. Sprinkle some extra salt and pepper on top to make it really crusty. This stage can be done ahead of time – you can either cover loosely with plastic wrap and put in the fridge, or set aside while you wait for the meat to come to room temp.
3). Preheat the oven to 450 degrees F with rack set at bottom third.
4). When the meat is room temperature, place the roast rib-side down in roasting pan. Transfer roast to oven and position pan so that the bone ends are facing the oven door. Roast until outside begins to brown and sizzle, about 15-20 minutes.
5). Reduce oven temp to 325 degrees F. Cook until meat thermometer inserted into the thickest part reaches 110 to 115 for rare, 120 for med-rare, and 125 for med. About 1 1/2 hours. If meat has not reached desired doneness, cook 10 minutes more and keep checking.
6). Transfer roast to carving board, and loosely cover with foil to rest. Let meat rest at least 30 to 40 minutes before carving.
7). While the roast is resting you can turn the oven back up and make the Yorkshire Puddings. (see part two post).
8). When you’re ready to carve the roast, cut the strings, and carefully slice the meat into 1/4 inch to 1/2 inch slices, and transfer to a warm serving platter. Garnish the platter with large bunches of herbs, and serve with the fluffy Yorkshire pudding, pan gravy or horseradish cream sauce.
Horseradish Cream Sauce
Mix together a jar of drained fresh horseradish, sour cream, fresh squeezed lemon juice, and a tspn of dry mustard powder. Season with salt and pepper. Taste and adjust flavors. You can also add chives, scallions or shallots for more flavor.
Classic sides to serve along with the roast:
Minty Peas – cook peas for 5 mins with about a teaspoon of water. (slightly longer if using fresh peas). Add salt, lots of pepper, torn mint leaves and a knob of butter.
Ginger Glazed Carrots – cook carrots in boiling water until tender. Drain and finish with a tablespoon of grated ginger, brown sugar, butter and season with salt and pepper to taste.
Roast potatoes – peel, chop and boil potatoes in salted water until tender, about 25 mins. Drain in a colander and shake the potatoes to roughen up the edges. Heat about 3-4 tablespoon oil in a roasting pan, and carefully put the potatoes into the hot oil and roast for about 30-40 min until crispy on the outside, light and fluffy on the inside. Season with salt and pepper to taste.
and of course, we cannot forget the Yorkshire Puddings… which is worth it’s own special story. Stay tuned for Part II !