SLOW-ROASTED STANDING RIB ROAST

SERVES 6 to 10

There are many ways to prepare a standing rib roast, depending on the desired outcome. If you want a roast that is great for serving people who want their beef at various levels of doneness, use the Fast Roasting Method. For a Boneless Rib Roast, I prefer a moderate heat. This recipe uses the slow method, which incorporates a much lower oven temperature. The entire roast will be a perfect medium-rare, except for the extreme ends where it was seared, but you may roast it longer if you prefer your meat more done. Purchase the first two or three ribs of a standing rib roast, allowing one-half to three-quarter pound per serving. A two rib roast will weigh about 5 to 6 pounds and a three rib roast about 7 to 9 pounds. To make carving easier, remove, or have the butcher remove, the chine or back bone and cut the rib bones short.

INGREDIENTS

One 3-rib beef roast, about 7 pounds

Salt and pepper to taste

Let roast set at room temperature for up to 3 hours, no longer. This step is critical to ensure that the meat cooks to the same temperature throughout.

Adjust oven rack to the lowest level. Preheat oven to 200° F. Season the roast all over with salt and pepper. Heat a shallow roasting pan, large enough to hold the roast, over medium-high heat. Add the roast and sear on all sides until browned, about 2 minutes per side. Remove roast and discard fat in pan. (Reserve 1/2 cup of the melted fat if you are making Yorkshire Pudding as a side dish.)

Set a wire rack in the bottom of the pan and place the roast on it, fat side up. Roast until a thermometer inserted in the center registers 130° for medium-rare, about 3-1/2 hours. Remove from oven, tent with foil, and let stand for about 10 minutes before carving.

Notes: How long the beef takes to get to room temperature prior to roasting depends on the temperature in your house, so judge accordingly if it is either unusually hot or cold. Don't be afraid to start this roast a little ahead of the time you will need it. It will stay warm in a very low oven, about 150° to 170° F, until needed. The number of people it serves is, as expected, dependent on how thick it is sliced. The average slice should be about 1-inch thick. However, as part of a buffet or a large dinner with many sides, the roast may be sliced thinner, serving 10 to 12.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.