There really is nothing more impressive at your dinner party than a main course of standing rib roast. This superior grade of beef should be cooked expertly to unlock all the flavor that is inside. This delectable main course is perfect for any occasion and will have your guest’s mouths watering. Cooking a standing rib roast can be a bit intimidating to beginners, but learning how to cook this meat is relatively easy of you are willing to give it a try.
Here is a step by step detailed guide for how to cook a standing rib roast:
Choosing a Cut
Make sure that you choose only a rib roast that is at least a three rib portion. Anything that is smaller in size will be very difficult to cook. Most three rib roasts come in at about seven to eight pounds and are perfect for a dinner party of 6 people. This means that you should count on two people eating from the meat of one rib. Make sure that you have a digital meat thermometer on hand before you begin cooking. This is essential because the rib roast must reach room temperature to allow for even cooking. This means that you may have to leave your rib roast out for about 2 hours before you begin cooking.
Cooking Rib Roast
Once your rib roast has reached room temperature you can preheat your oven to 450 degrees. Make sure that you pat dry your rib roast using a paper towel before you apply a seasoning rob on the ends. The seasoning rub can include a combination of pepper, salt, garlic powder and onion powder. Make sure that the pan you cook the rib roast in is at least 1 inch deep on the sides with slits. Make sure that you place the rib roast on a metal roasting pan bone-side down.
You should begin baking your rib roast of any size on 425 degrees for about 15 minutes and the turn the temperature down to 325 degrees to continue cooking. You will likely have to let your rib roast finish cooking at 325 degrees for about an hour and a half. While your rib roast is cooking, you should baste it about every 30 minutes with roast drippings. Make sure that you use your meat thermometer before serving rare meat should be at least 120 degrees.