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Standing Rib Roast Recipe | |
Beef | |
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Ingredients:
1 8 to 10 pound standing rib roastSalt and freshly ground black pepper
Directions:
Preheat your oven to 450 degrees. Place roast rib-side down and fat-side up in a large roasting pan. Rub all over with salt and pepper.Put roast in oven and set heat to 300 degrees. Use the formula of 20 minutes per pound as a guide ONLY. After 2 hours, start checking the internal temperature of the roast with an instant-read thermometer. When the internal temperature reaches 120 degrees, remove the roast from the oven and cover tightly with a double layer of heavy-duty foil. Cover the foil with two or three layers of clean kitchen towels. Let the roast rest for 15 to 30 minutes. Remove covering. The roast should have reached an internal temperature of 125-130 degrees by now and be a perfect medium-rare. If you like your beef more rare, remove the roast from the oven when it reaches 115 degrees, let it rest for 15 minutes, then carve it when it reaches 120 degrees. Serves 10 to 12.
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