I love having my husband take a day a week, if he isn’t too busy, and cook up something special for us. It is really pretty cool because he chooses dishes that I hadn’t thought of trying and it always comes out so delicious that we add it to our favorite “to-make-again” list.
A Standing Rib Roast is easier than it looks!
Since we are spending the Christmas holidays at my daughter’s house, my husband decided to practice up for the big family dinner and make a trial run of the main dish – a classic Standing Rib Roast. Believe me when I say, it turned out to be a delicious gourmet, truly gastronomic delight. I’m going to let him tell you about it. Introducing my husband, Chuck.
Chuck here. Being it was going to be an extra special day, I decided that I should cook and give my “2 Cookin’ Mama” a day of rest. We don’t normally eat a lot of beef, but it seemed a good day to make an exception. I looked up this recipe from one of my favorite chefs Emeril Lagasse. He is known for very delicious recipes that may take a bit more than the usual preparation.
Here are the simple steps on how to cook the perfect Standing Rib Roast!
First purchase a prime cut of a standing rib roast, if possible. If not, opt for the premium choice cut. Rule of thumb is 2 people per rib or 2 ribs for 4 people and 4 ribs for 8.
The really cool preparation was the creation of a garlic rub to go on the roast. The rub is actually super simple. It’s roasted garlic mixed with rosemary and thyme. I roasted the garlic the night before and that was the beginnings of the great smells and tastes that emanated from the kitchen.
To prepare roast, Emeril suggested cutting the piece of fat on the top of the roast away from the meat. I was a bit leery about being able to do that in one piece but it wasn’t as hard as it looked.
Next, mix the roasted garlic with the chopped herbs and smash into a paste. Spread the garlic-herb paste over the entire top of the standing rib roast then pull the fat back over the paste.
Secure the fat by tying with twine, but being a guy, I just used toothpicks to hold it in place. Add the red wine and beef stock to the bottom of the roasting pan.
I embellished the recipe by adding small potatoes around the roast. Depending in the size of the roast and cooking time, the potatoes should be added about 1-2 hours before roast is done.
Roast the meat for 20 minutes at a high temperature, 450 degrees, to sear in the juices in then turn the oven down to 350 and cook 18 minutes a pound for rare, 20 minutes for medium-rare and 22 minutes per pound for medium. You don’t want to overcook this meat to enjoy it at it’s best.
You never want to overcook a prime piece of beef.
When that roast came out of the oven I was extremely impressed with the result. It was beautifully browned on the outside with juices running out to hint at the moist delicious meat underneath. Let it sit 5 minutes and rest before carving.
I was so proud of my husband. When he began carving that meat, it was the most gorgeous medium rare, and so moist I was licking my lips just anticipating the taste.
He knew he did a good job when all I could do was offer a few umms and awesomes while I savored (read that as devoured) the perfectly cooked roast. I know this Standing Rib Roast will be a hit come Christmas Day dinner. I can’t wait until the family tastes the deliciousness. Way to go honey!
If you loved this recipe, check out one of the most popular posts on the blog, How to Cook the Perfect London Broil.
Everyone wants to know how to cook the perfect standing rib roast. Just a few simple prep steps, a garlic-herb rub, and the proper cooking temperature will have you turning out the most moist, tender and delicious standing rib roast every time! It's the perfect dinner for the holidays.
- 2 heads garlic roasted
- 2 teaspoons olive oil
- salt & pepper
- 2 heads roasted garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 6 1/2 lbs standing rib roast
- Garlic-Herb Rub
- 2 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups red wine
- 1/2 cup beef stock
Preheat the oven to 400 degrees.
Take fresh garlic bulbs and remove loose skin. Cut 1/4″ off the top of the garlic bulbs so that you can see the individual cloves.
Place each bulb on a square of aluminum foil that is large enough to wrap around the clove. Pour olive oil over the bulb so that it is well coated. Sprinkle with a small amount of salt and fresh ground pepper.
Wrap bulbs tight and place on cookie sheet in oven. Bake for 30-35 minutes.
Squeeze the roasted garlic out of each clove and place in a small bowl.
Mash the garlic until smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper and chopped rosemary and thyme. Stir to blend.
Preheat oven to 450 degrees. Prepare a roasting pan by lining with aluminum foil. Place a roasting rack in center.
Take rib roast and cut the fat back from the top of the roast, leaving it intact at the bottom. Pull fat back.
Pat the garlic-herb rub over the top of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.
Pull the fat over the rub and secure with toothpicks.
Season the roast all over with salt and pepper. Place the roast in prepared roasting pan.
Pour red wine and beef stock into bottom of pan.
Roast on high temperature for 20 minutes. Reduce to 350 degrees and continue to cook about 18 minutes per pound for rare, 20 minutes per pound for medium-rare and 22 minutes per pound for medium.
Remove from oven and let rest at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.
I like to serve the pan juices on the side. Just skim the fat off the top and pour into a gravy boat.
Original recipe by Emeril Lagasse