Standing Rib Roast
Yield - 14-20 Servings
1 ; 15 -20 LBS STANDING RIB ROAST
1 CUP MUSHROOM SOY (Pearl River Bridge)
2 LARGE YELLOW ONIONS (Cut into 1/4 inch thick rings)
1 DIAL TYPE MEAT THERMOMETER (Max. temperature reading 200F)
2 TBSP COARSE GROUND BLACK PEPPER
2 TSP SALT
2 TBSP GRANULATED GARLIC
1 TBSP GRANULATED ONION
1 TBSP SPANISH PAPRIKA
1 TSP GROUND CAYENNE PEPPER (Optional) OR 2 TSP RED PEPPER FLAKES
Use a large chef's knife to remove any thick slabs of fat from the top of the rib roast. Leave only about 3/8 to 1/2 inch of fat covering the meat portion of the roast. Also the fat near the tail is usually the most tasty and could be left if desired.
Liberally, douse the roast with mushroom soy, rub the fat and meat with your hands to insure that all surface areas are covered, even the bones and underside of the silver skin. Next, rub the seasonings mixture to coat the entire roast. Arrange 3 or 4 slices of the onions and the fat removed from the meat on a 2 inch roasting pan. Place the roast in the pan, make sure that the roast is at least 1 inch from any side of the pan. Place the meat thermometer in the thickest portion of meat, insuring that the tip is not touching bone, and the dial can be easily read once the roast is in the oven. Arrange the remanding onion rings on the top of the roast, cover with film and set aside for 2 hours in an air conditioned space. (Room temperature should not be above 80F).
Preheat oven to 425F, discard film and place the roast in the oven for 20 -25
minutes. This is to brown the meat and seal in the beef juices. Open the oven door and
allow heat to escape and to cool the oven. Lower oven temperature setting to 325F, then
continue to roast the beef until the internal temperature is 125F for rare and 130F for
medium rare and 135F for medium. Remove the roast from the oven and tent with a piece of
foil, allow to sit 20 -30 minutes.
Roast carrots, peeled potatoes and celery along with the roast, place the roast on a large serving tray and arrange any vegetables along side the roast. Standing rib roast are usually carved at the dining table. Planning is in order. The two end cuts are full of the seasonings and will be roasted medium well.
The cool down time will make the roast easier to cut. Also during this time, the internal temperature will rise 5 - 10F degrees. Also during this time try baking Yorkshire Pudding in the drippings.
Check out my NEW! Cajun and Creole - Christmas - Thanksgiving all of the Holiday Recipes Since Katrina, so many people want to do a traditional down the bayou family dinner no matter where you are! This is how we do it in South Louisiana. I have included "tips" that will help you in your planning.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: August 20, 2011.