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DECEMBER EDITION

Standing Rib Roast

Tired of Turkey and Ham? Impress your family and friends with a mouth watering, slow roasted, standing rib roast for Christmas Dinner. Many markets know customers will splurge for this roast for their holiday meal so you’ll see these in the butcher case. If not, ask for one and most markets will get them for you. It’s a very simple preparation. It just takes time and patience.

 

Before cooking, allow the roast to sit overnight uncovered in the refrigerator to evaporate some of the moisture. Remove roast from the refrigerator about two hours before baking to get rid of the deep chill. Remove any heavy chucks of fat from around the bones, but leave a layer of fat on the meat to keep it moist. Preheat your oven to 200 degrees. Coat the entire roast with olive oil or vegetable oil. Liberally apply kosher or some other course salt and course ground black pepper to the entire surface and rub well into the meat.

 

Use about a teaspoon per pound for the salt and a half of teaspoon per pound for the pepper. It seems like a lot but you are seasoning a lot of beef. Salt and pepper are a must, but you can also rub with fresh thyme or prepared horseradish. If you like garlic, you can use a sharp knife to create slits and insert cloves of garlic into each slit.

 

Place on a roasting rack or a heavy bottomed pan. Roast for 2 to 4 hours depending on the size of the roast (approximately 20 minutes per pound). But don’t rely on time. Use a digital instant read thermometer and remove the roast from the oven when the center internal temperature reaches 120 degrees. Roast can rest for up to 2 hours. About 30 minutes before serving, return the roast to a 400 degree oven for about 15 minutes or until it’s brown and fat is sizzling. Internal temperature should be about 130 degrees or medium rare. Remove roast from oven and let rest for 15-20 minutes. At this point, you can pour drippings into a gravy dish and remove the fat which will rise to the surface. Carve roast and serve, reapplying a spoonful of the drippings to each slice. Ends of roast will be medium to well and center slices will be medium rare.

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