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I always use Paula Dean's recipe and that whole DO NOT OPEN is the key....every year this comes out awesome!! In fact making this for hubby as a romantic Christmas dinner.
Just remember that her season mix is for a whole jar full and use the what she stated for the prime rib. Same as seasoning as salt and pepper would normally be.
This is fool proof and always in our house works great! Three years in a row!
if you like rare take out at 130, if you like medium rare take out at 135 if you like medium take out at 140
let roast set for 15-20 minutes before carving-the roast will still cook 7-10 degrees after you remove
if you really like rare,,,remove from oven at 125
serving size- usually around 1-1.5lbs per serving depending on how many adults -if many kids,,,1lb per serving is about right - this is for bone in- for boneless, figure 1/2-3/4lb per person
do not cover roast-(tinfoil)this is very important- if you cover the roast, it steams it and tastes more like a chuck roast
i like oiling the roast up with garlic oil- then make a rub of salt/pepper/garlic or onion powder- and light on the rosemary
rub on the roast ,,,
oh yes,,,bring the roast to room temp before you cook it...
most people reference a "prime rib" as a rib-eye roast bone in -and some folks call and ask for a boneless prime rib,,
a standing rib is usually a bone in rib eye roast
ask the butcher to bone and tie for easier carving (taking the roast off the feather bones and tie back on- once cooked , cut the string,,,take the roast off the bones and slice (carve)
these roasts can be pricey depending on grade
a couple other roasts are good too the sirloin strip roast,,,or a top-butt sirloin roast-also known as a spoon and holiday roast
these are leaner, cheaper, but still fairly tender and tasty
pork is cheap this year-crown roasts or center cut roasts
Last edited by mainebrokerman; 12-19-2013 at 04:00 PM..
if you like rare take out at 130, if you like medium rare take out at 135 if you like medium take out at 140
let roast set for 15-20 minutes before carving-the roast will still cook 7-10 degrees after you remove
if you really like rare,,,remove from oven at 125
serving size- usually around 1-1.5lbs per serving depending on how many adults -if many kids,,,1lb per serving is about right - this is for bone in- for boneless, figure 1/2-3/4lb per person
do not cover roast-(tinfoil)this is very important- if you cover the roast, it steams it and tastes more like a chuck roast
i like oiling the roast up with garlic oil- then make a rub of salt/pepper/garlic or onion powder- and light on the rosemary
rub on the roast ,,,
oh yes,,,bring the roast to room temp before you cook it...
most people reference a "prime rib" as a rib-eye roast bone in -and some folks call and ask for a boneless prime rib,,
a standing rib is usually a bone in rib eye roast
ask the butcher to bone and tie for easier carving (taking the roast off the feather bones and tie back on- once cooked , cut the string,,,take the roast off the bones and slice (carve)
these roasts can be pricey depending on grade
a couple other roasts are good too the sirloin strip roast,,,or a top-butt sirloin roast-also known as a spoon and holiday roast
these are leaner, cheaper, but still fairly tender and tasty
Use the same seasonings here for my rib roast! S/P rubbed on with some EVOO and garlic..I use this Old
cookbook my mom had for the timing, and it comes out MONEY every time.
Nice and crispy on the outside and red (but not rare) in the middle..I let it stand for at least 20 minutes before i cut the roast..Enjoy your holiday meals all!
When seasoning a rib roast, simple is best. You don’t need much more than salt and pepper, maybe a little garlic. One very useful ingredient however is Kosher salt. Because it is half as dense as table salt (i.e., 1 tablespoon of table salt = 2 tablespoons of Kosher salt), it is easier to spread evenly and can create a nice crust. Note: rock salt or sea salt are not the same as Kosher salt. If you use them in the same proportions it recipes will be much too salty.
My hint for standing rib roast: get the one with the boines and after it is cooked, cut the bones off with a generous layer of meat left on them. Put the bones away for later.
Carve up the rib eye and serve it.
Next day or so, put those meaty bones onto the grill to warm them up and coat with your favorite BBQ sauce. You will have the very best barbecue ribs, ever.
My hint for standing rib roast: get the one with the boines and after it is cooked, cut the bones off with a generous layer of meat left on them. Put the bones away for later.
Carve up the rib eye and serve it.
Next day or so, put those meaty bones onto the grill to warm them up and coat with your favorite BBQ sauce. You will have the very best barbecue ribs, ever.
Thank you! I usually save the bones for a beef stock, but would love them this way as well.
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Standing Rib Roast
