Standing Rib Roast (Super-Simple)

Posted on Nov 30, 2011 by PeggyPrint Recipe Only | Email Recipe | 1 Comment
Filed under: All Recipes, Beef, Winter Pin It
Standing Rib Roast (Super Simple)

I saw this recipe redux from 1966  in the New York Times last year. The article was written by Amanda Hesser and  I couldn’t wait until prime rib season was here to try it. Why? Because it sounded impossibly simple. And guess what? It was. It was also delicious and cooked to rare perfection.

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Assemble ingredients.

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Rub with flour and seasonings.

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Roast at 500˚; time according to size. Turn off oven and don't peek until done.

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The recipe was adapted  from Ann Seranne, a former editor of Gourmet. One change was rubbing rosemary into the flesh, which took an extra minute of time, and this was a fine addition. I also sautéed some shiitakes in pan drippings with a splash of wine, but it wasn’t essential so I didn’t include that step or ingredients in the recipe.

Last year I roasted an Herb-Crusted Standing Rib Roast with flavors of horseradish.  I served it with a red wine mushroom gravy; pretty darn tasty, as well.

Recipe: Standing Rib Roast (Super Simple)

Ingredients

  • 1, 2- to 4-rib roast of beef, weighing 4½ to 12 pounds
  • Flour as needed
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons dry rosemary

Instructions

  1. Remove roast from the refrigerator 2½ to 4 hours before cooking.
  2. Preheat oven to 500˚.
  3. Place the roast in an open, shallow roasting pan, fat side up. Sprinkle with a little flour, and rub the flour into the fat lightly. Generously season all over with salt, pepper and rosemary.
  4. Place roast in oven and roast according to the roasting chart below*, timing the minutes exactly. When cooking time is finished, turn off the oven. Do not open the door at any time. Allow the roast to remain in the oven until oven is lukewarm, or about two hours. The roast will still have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven.

*2 ribs: 4½ to 5 lbs; 25 to 30 mins.

*3 ribs: 8 to 9 lbs; 40 to 45 mins.

*4 ribs: 11 to 12 lbs; 55 to 60 mins.

Active Time: 5 minutes

Rest Time: 2 1/2-4 hours

Roast Time: Refer to above instructions;depends on size of roast

Number of servings (yield): Each rib serves 2 people

Copyright © Peggy Lampman’s dinnerFeed.

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Filed under: All Recipes, Beef, Winter
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