STANDING RIB ROAST

SERVES 4-6

There are many ways to prepare a standing rib roast, depending on the desired outcome. If you want a roast that is a uniform doneness all the way through, use the Slow Roasting Method. For a Boneless Rib Roast, I prefer a moderate heat. This recipe uses the fast method, which incorporates a much higher oven temperature. It is great for those times when you are serving people who want their beef at various levels of doneness. The inside cuts will be rare or medium-rare and, as you get closer to the end cuts, the doneness will be closer to medium or medium-well. It is just about foolproof and the resulting meat is tender and juicy. The only issue is that, because of the very high heat, the fat will splatter and really make a mess in your oven. To help prevent that, the roast may be tented with foil. Just be certain to tent lightly, do not cover. Buy the first 2 or 3 ribs of a standing rib roast, allowing 1/2 - 3/4 pound per serving. A 2 rib roast will weigh about 5-6 pounds and a 3 rib roast about 7-10 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, approximately 9 pounds

Flour

Salt and pepper

Remove the roast from refrigerator about 2 hours before roasting to allow it to come to room temperature.

Preheat oven to 500° F. Place roast fat side up in shallow roasting pan. Sprinkle all over with flour and rub it in. (This gives the roast a crusty outside.) Sprinkle with salt and pepper. If desired, place a tent of aluminum foil loosely over the top of roast to protect the oven from splattered fat. Roast the meat at 500° for 7-8 minutes per pound for rare to medium-rare, 9 minutes per pound for medium, or 10 minutes per pound for well done. (Roast will be slightly more done on the outer cuts than the center cuts, so judge accordingly.)

When roasting time is over, turn off the oven but DO NOT OPEN THE OVEN DOOR. Keep the roast in the oven for 1 hour. When the hour is over, remove roast from oven and let stand 15 minutes before carving.

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