Sunday, March 7, 2010

Standing Rib Roast

Usually reserved for special occasions and dinner with guests, a standing rib roast also makes a relaxing weekend dinner. The roast featured here was relatively small, but the roasting time is all that needs to be adjusted for a larger piece of meat. Always use a thermometer to check the internal temperature - preferably one that can stay in the meat while roasting. I like to serve this with a sauce made from sour cream, prepared horseradish, salt and pepper.

Standing Rib Roast
1 (1-rib) beef rib roast, about 3.25 pounds
2 tablespoons flour
1 tablespoon dry mustard
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder

Remove roast from refrigerator 1 hour before roasting and let stand at room temperature. Line a rimmed baking sheet with foil and place a rack on top. Preheat oven to 425°.

Combine flour, dry mustard, salt, pepper and garlic powder in a small bowl. Coat the top and sides of the roast with the flour mixture. Place the meat, rib-side down, on the prepared rack.

Roast until internal temperature reaches desired degree of doneness: 120-125° for medium-rare, 130-135° for medium and 140° for well done. **This roast took 1 hour and 20 minutes to reach 125°. Remove roast from oven, tent with foil and allow to rest for 15 -10 minutes before slicing. Serves 2-3.

Roast is sitting rib-side down

Coated with flour mixture and oven-safe thermometer in place

Roasting with temperature monitor outside of oven

Resting after reaching 125°

Medium-rare and ready to eat!

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