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Standing Rib Roast

Source of Recipe

From "Mad Hungry: Sunday Suppers" by Lucinda Quinn


Recipe Introduction

"The hardest part of this recipe is the price of the meat. Do not be surprised if it runs you $15 to $20 a pound. The ribs form their own rack, so all that's needed is a nice sturdy roasting pan or a large pan with 2-inch-tall sides. I always serve this with prepared horseradish on the table."

List of Ingredients

â—¦ 1 (4- to 6-rib) beef roast, trimmed, at room temperature (it will take at least an hour out of the refrigerator)
â—¦ 2 tablespoons dry or Dijon mustard
â—¦ 2 tablespoons sugar
â—¦ 2 teaspoons coarse salt
â—¦ 1 teaspoon freshly ground black pepper
â—¦ Extra-virgin olive oil


Recipe

Preheat the oven to 450° F with the rack in the lower third of the oven. Lightly score the fat on top of the meat in a diamond pattern. Place in a roasting pan, rib-side down. Combine the mustard, sugar, salt, and pepper and rub the mixture all over the meat. If need be, mix another batch of the dry rub in order to fully coat the meat. Drizzle a little oil over the top of the meat and pour enough water into the bottom of the pan to reach a depth of ¼ inch (this prevents smoking).

Place the roast in the oven. After 15 minutes, reduce the heat to 375° F and continue to roast, basting frequently, until an instant-read thermometer registers between 125° and 130° F for medium-rare, about 1 hour and 45 minutes. Start checking the temperature of the meat after one hour; the meat will cook quickly during the last half hour. Total cooking time is about 2 hours for a 5-rib roast.

Transfer the roast to a cutting board, tented loosely with foil, for at least 20 minutes (the internal temperature should rise to 135° F). Reserve the pan juices for gravy, and the fat for Yorkshire Pudding. Use a very sharp knife to carve the meat.

Serves 10 to 12



• Killer Gravy:
Place the roasting pan across two burners over medium heat. Combine ½ cup beef broth and ¼ cup all-purpose flour in a lidded jar and shake until well combined. Slowly whisk the flour mixture into the pan, scraping up the browned bits, and cook until thick and bubbling, about 2 minutes. Slowly add a little less than 4 cups stock to the pan, whisk to combine, and simmer until slightly thickened, about 5 minutes. Strain if too lumpy.