What is a good standing rib roast recipe to cook on Christmas Day?
Prime rib used to refer to a prime grade standing rib roast, but these days all rib roasts (and some rib steaks) are called prime rib regardless of the USDA grade it received. The rib roast cut is usually so good that it doesn’t need much seasoning. The ingredients I use are simple: a standing rib roast, salt, and pepper. Preparation is also quite simplistic for an entree with such a grand reputation. In fact, with a couple tools, this dish is easier to prepare than any other special event food (roast duck, turkey). The items you’ll need are a roasting pan (usually comes with your oven or you can get a large baking pan and a wire rack to place in it), a probe thermometer (like the Polder model that I use), some kitchen twine, and a pair of tongs. Hmmm, now you need a standing rib roast (also known as prime rib even if the beef isn’t prime quality). The term “standing” means that because the bones are included in the roast, the roast can stand by itself. A rib roast with the bones remov
Prime rib can be the hit of your holiday table The perfect centerpiece for Christmas dinner will always be a spectacular prime rib of beef, surrounded by all the trimmings, and it’s easier to make than you might think. With a minimum of preparation and a few trade secrets, your beautiful prime rib will be the delight of your family and guests. Also called a standing rib roast, prime rib is available basically two ways: on the bone and off the bone. On the bone prime rib is the clear winner, not only because of its superior presentation, but because it allows for less risk of overcooking. It is a little trickier to carve because of the bones, but these can be used later for the most delicious beef stock, which can be the basis for gravy for New Year’s Day dinner. The most important thing is to get the proper grade of meat. Rib roasts are commonly available in Select grade, but for the holidays, spend a few extra dollars and get USDA Choice grade. There are actually three sub-grades of C
1 (5-pound) standing rib roast 1 tablespoon House Seasoning, recipe follows Directions Allow roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.
Prime rib can be the hit of your holiday table The perfect centerpiece for Christmas dinner will always be a spectacular prime rib of beef, surrounded by all the trimmings, and it’s easier to make than you might think. With a minimum of preparation and a few trade secrets, your beautiful prime rib will be the delight of your family and guests. Also called a standing rib roast, prime rib is available basically two ways: on the bone and off the bone. On the bone prime rib is the clear winner, not only because of its superior presentation, but because it allows for less risk of overcooking. It is a little trickier to carve because of the bones, but these can be used later for the most delicious beef stock, which can be the basis for gravy for New Year’s Day dinner. The most important thing is to get the proper grade of meat. Rib roasts are commonly available in Select grade, but for the holidays, spend a few extra dollars and get USDA Choice grade. There are actually three sub-grades of C
1 (5-pound) standing rib roast 1 tablespoon House Seasoning, recipe follows Directions Allow roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. Sources: http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe/index.
