Standing Rib Roast Recipe



Standing Rib Roast Recipes

Ingredients :

The Beef:

one well-aged 5 pound beef standing rib roast, about 3 ribs, trimmed of excess fat and tied

2 cloves garlic, peeled and very thinly sliced

freshly ground black pepper

Sweet Hungarian paprika

The Accompaniments:

20 small to medium-size new potatoes; or 8-10 baking potatoes, peeled and cut into quarters

about 20 small white boiling onions, peeled and left whole

salt and freshly ground black pepper

1 tbsp chopped fresh thyme; or 1 tsp dried

Method :

Preheat the oven to 450 degrees. Using a small sharp knife, make several small slits in the fat along the top of the beef and gently insert the garlic slices. Season the top of the beef liberally with the pepper and paprika. Place the beef on a rack in a large flameproof roasting pan. (The rack is optional, as roasting beef directly in the pan doesn't result in less flavorful meat). Surround the beef with the potatoes and onions and season the vegetables with the salt, pepper and thyme. Roast the beef for 15 minutes. Reduce the oven temperature to 325 degrees. Continue roasting until the internal temperature reaches 125 degrees for rare beef, about 20 minutes per pound, or 1 hour to 1 hour 15 minutes total roasting time. Baste the beef and the vegetables every 20 minutes or so and turn the vegetables over so they brown evenly, being careful not to leave the oven door open for too long.

Remove the roasting pan from the oven and let the beef and vegetables sit in the pan, loosely covered with aluminum foil, for 15-20 minutes before carving. Use this time to prepare Yorkshire Pudding if you like. Transfer the beef to a carving board and the vegetables to a warm bowl. Remove any excess fat from the pan. Carve the beef. You can either serve the bone with the meat still on it (to a very hungry diner) or cut the meat off the bone. Serve the beef with the pan juices poured on top. Pass the vegetables separately.

Makes 6 servings

Serve the beef with a simple green vegetable (string beans with slivered almonds, Brussels sprouts, or creamed or sautéed spinach). Of course, the classic accompaniments are Yorkshire Pudding, Herbed Pepper Popovers, and ground horseradish or a luscious concoction called Horseradish Cream.


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