Standing rib roast is a superb and mouthwatering cut of beef that is synonymous with elegance and fine dining. Due to its reputation, the idea of preparing a standing rib roast at home seems daunting to many. As a result, people often limit their enjoyment of this delicious entree to steakhouses, frequently at significant cost. A standing rib roast is more easily prepared than most people think, however, provided time and attention is paid to the process.
Adding seasonings to the salt in the crust adds, even more, flavor, just like what a marinade or rub would do. The result is a standing rib roast with a moist, flavorful beef dish for the holiday season.
Standing rib roast Christmas dinner menu Ingredients:
2 cups kosher or sea salt
1/4 cup crushed peppercorns
One tablespoon dried rosemary
Combine the salt, peppercorns, and rosemary in a medium mixing bowl. Slowly whisk in the water until it is fully absorbed, and resembles slush.
Pat the rib roast dry, and place it bone-side down in the prepared dish.
Carefully rub the salt mixture all over the roast, making a coating that is 1/2- to 1/2-inch thick. Insert an oven-proof meat thermometer into the thickest place of the rib roast.
Place the roast in the oven, and lower the oven temperature to 325 degrees. Roast the meat until the temperature reaches your desired doneness or 135 degrees (about 2 1/2 hours).
Remove the roast from the oven and let it rest about 15 minutes. Remove the salt crust completely, and then serve. This delicious standing rib roast makes eight servings.
After 75 minutes at 325 degrees, and every half hour following, pull the prime rib partially out of the oven and baste the ends of the meat with the drippings from the pan. Use this opportunity to insert the meat thermometer into the thickest place of prime rib, being careful not to touch the fat or bone, as this will alter the reading. The ideal temperature is between 120 and 125 degrees. This will produce rare meat in the center of the cut, with the edges ending up well-done. Once the prime rib has reached this temperature, remove it from the oven and wrap it in foil to give it time to rest before attempting to carve it. The 20 to 30 minutes of resting time allows the meat to cook further, and also allows the juices to permeate, creating a more flavorful creation.