How To Make Standing Rib Roast
A standing rib roast is one of the ultimate party tricks. Stunning to present and even better to eat, this hunk of meat is a total showstopper. Did I mention how easy it is?
Equipment
- Instant-read thermometer
Ingredients
- 5-rib (5 1/2-to 6 1/2-pound) standing rib roast, frenched, if desired
- Olive oil
- Coarse salt and freshly ground black pepper
- Small bunch of thyme, leaves picked and finely chopped (about 2 tablespoons)
- Horseradish Cream, (optional)
Instructions
- Remove the meat from the fridge at least an hour before roasting so it can come closer to room temperature.
- Preheat the oven to 425°F (220°C). Place a wire rack inside a roasting pan.
- Using the tip of a sharp knife, lightly score the fatty side of the standing roast. Massage the standing rib roast all over with olive oil, salt, pepper, and the thyme leaves. Transfer the roast to the wire rack in the roasting pan, fatty side up.
- Roast for 25 minutes. Reduce the oven temperature to 350°F (180°C) and continue to roast until the internal temperature of the standing rib roast reaches 120°F (50°C) for rare and 130°F (55°C) for medium-rare. Depending on the size of your rib roast, this should be an hour and 15 minutes, to an hour and 45 minutes. (Make sure you insert the tip of the thermometer into the thickest part of the roast but away from the bone. And don’t be alarmed when you see the temperature of the roast creep upwards a few degrees while it rests as this is perfectly normal and expected.)
- Loosely cover the standing rib roast with aluminum foil to keep it warm and rest it for 30 minutes.
- Carve the standing rib roast between the bones and serve with horseradish cream, if desired.
Nutrition
Serving: 1portion | Calories: 1240kcal | Protein: 56g | Fat: 111g | Saturated Fat: 46g | Monounsaturated Fat: 48g | Cholesterol: 251mg | Sodium: 192mg