Standing rib roast makes for a fantastic Christmas dinner dish. It’s absolutely delicious, relatively easy to make and an impressive statement when placed on your dinner table.
I bought a three-bone prime reserve local angus cut, a great quality choice of meat and with the added bonus of being sourced locally. I must admit though, prime reserve can be rather pricey. If you are working with a budget there are alternative choices that are more affordable. To be honest, I wouldn’t be concerned with the grade of the meat, just buy what you can afford. Unless of course, you or your guests are a steak aficionados!
What is great about a standing rib roast is that no matter which grade you buy, they will all be wonderfully tender and flavorful. The prime reserve cut has a little more character in taste and has wonderful marbling. Good marbling will provide many sections of fat throughout the meat that when cooked gives you that great flavor.
The sheer size of a standing rib roast can be intimidating. It’s an expensive cut of meat, so many folks are concerned that they will not do it justice. It’s funny really, because this cut of meat needs almost no help at all. Many people prefer to simply add salt and pepper and get to roasting.
I have been working on a few spice blends, using quality ingredients, created fresh upon request. The blends will be available for sale in the beginning of 2018, and I’m very excited. I applied one quarter cup of my steak rub which comprises of salt, pepper, honey, garlic and onion, to the standing rib roast and popped it in the oven. That’s it! Today’s recipe will mimic my spice blend.
If you’re wondering how big a cut you need to serve to all of your guests, well that’s easy too. A one-bone cut will feed two and you may have some left over. A three-boned standing rib roast will feed 6-8 people comfortably.
I always purchase my standing rib roasts wrapped in fat and tied up so that nothing falls away when cooking. The fat will melt away and find its way to bottom of the roasting tin. Before the fat hits the bottom of the tin, it will baste the meat and give it so much flavor. So, do as I do, always buy your standing rib roast wrapped in fat and tied.
For desired temperature, this should help
Rare: temperature = 130 / remove from oven at 120
Medium: temperature = 140 / remove from oven at 130
Medium/Well: temperature = 150 / remove from oven at 140