Feeding the Active Writer: Standing Rib Roast

I do standing rib roast every Christmas.  This time I made it a bit differently from previous efforts.  This one worked out really well.

Ingredients

  • 1 2 rib Standing Rib Roast (about 4.5-5.5 lbs)
  • 1 lb butter
  • 1/4 cup finely minced garlic
  • 5 tbsp dried parsley
  • 2 tbsp kosher salt
  • 1 tbsp thyme
  • 1/2 tbsp pepper
  • 1-2 tbsp “liquid smoke”

About 1 week in advance:

Rinse off the rib roast and pat dry.  Set it aside.

Soften the butter, very soft but not completely melted.  It should be easy to stir but not liquid.  Mix in the seasonings.  Those are just suggestions.  Adjust as desired for your own particular tastes.  Mix well.

Using a rubber spatula, spread the butter over the rib roast.  Completely cover it so that none of the meat shows through.

Place the meat, bone side down, on a rack in a baking pan.  Refrigerate for about a week.

When ready to cook.

Preheat the oven to 225 F. Place the backing pan with the butter-covered roast into the oven.  Roast for 2-3 hours or until the internal temperature indicates desired doneness.  I went with an internal temperature of 130, giving a doneness between medium rare and medium.  Even with that low cooking temperature the outer surface browns nicely so I don’t consider there to be any need to sear it.  Let rest 15-20 minutes before carving.

The result is remarkably tender and juicy slices of roast that are practically bursting with flavor.

If I were to do anything different in the future, it would be to cook longer at a lower temperature to get a more even internal doneness.

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3 thoughts on “Feeding the Active Writer: Standing Rib Roast”

  1. Is that one two-rib roast . . . or a 12 rib roast–font problem, I think? And you really mean 225 degrees.? I don’t see how that would even get the roast to room temperature in a couple of hours.

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    1. A two rib roast. And, yes, 225. It took about 2 1/2 hours for me in my oven. I generally use a leave-in remote readout thermometer and cook to temperature rather than by time. I was surprised by how quickly it went off. The thermometer wasn’t off as can be seen by the beef color–appropriate for the temperature (between medium rare and medium). It’s possible the oven temperature was off, but that was the setting I used.

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      1. I will try that low temp approach, see how it goes. I have done the opposite, high heat for a brief time then turn off oven without opening door. For pork, I have done a 7-pound Boston butt bone-in roast at 200 for 24 hours in heavy Dutch oven . . . but that needs the long cook time to break down the collagen–highly recommended. And I do thick ribeyes in 200 oven for a couple of hours till come to temperature, then throw them on grill to sear only, which works fine and I prefer over sous vide.

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