The Kitchen Novice

Beef Recipe: Standing Rib Roast – Two ways; Cooking the roast in the oven or on the grill

Two ways to prepare beef recipe;  Cooking the roast in the oven or on the gril. Sometimes erroneously called a “prime rib” ( the cut may or may not be graded prime ), a rib roast is made of the cow’s ribs plus the eye of meat under them. We do not recommend boneless rib roasts; the point here is to char the bone taste into the meat. Otherwise, you might as well enjoy a rib-eye steak. Again, the temperatures are a little lower than those recommended for beef because this large roast will gain degrees as it rests. Makes 6 hefty servings.Emely’s Cuisine:

STANDING RIB ROAST

INGREDIENTS :

• 1 three-bone 61⁄2- to 71⁄2-pound standingrib roast (see Notes)Butcher’s twine
• 2 tablespoons coarse salt, such as kosher salt
• 2 teaspoons freshly ground black pepper (see Notes)

DIRECTIONS :

Cooking the roast in the oven:

1. Position the rack in the center of the oven and preheat the oven to 375°F.
2. To help the roast keep its shape while roasting, wrap and knot butcher’s twine securely but not too tightly around it, circling the twine in a single loop between each bone and over the eye meat. Coat the roast in salt and pepper, getting the seasonings all over the meat.
3. Place the roast in a large, heavy roasting pan bone side down (so that the bones arc underneath the meat, holding the roast up). Roast until an instant read meat thermometer inserted diagonally into the center of the roast without touching bone registers 118°F (our definition of rare), about 1 hour and 45 minutes 122°F (our definition of medium-rare), about 1 hour and 55 minutes 128°F (our defi nition of medium), about 2 hours 140°F (the USDA definition of medium-rare), about 2 hours and 10 minutes or 155°F (the USDA’s defi nition of medium), about 2 hours and 20 minutes
4. Remove the roast from the oven, set on a carving board, and tent with aluminum foil for 10 to 15 minutes before carving.

Cooking the roast on the grill:

1. Wrap and knot butcher’s twine around the roast as in step 2 above; coat with salt and pepper. Seal the roast in aluminum foil; place it bone side down in a disposable roasting pan.
2. Preheat a gas grill for high-heat cooking or build a high-heat, well-ashed coal bed in a charcoal grill.
3. Set the roasting pan with the beef on the grill grate directly over the heat, 4 to 6 inches above it. Cover and roast until an instant-read meat thermometer inserted diagonally into the roast’s center without the probe touching bone registers 115°F, about 1 hour and 20 minutes.
4. Remove the pan and roast from the grill. Unwrap the roast—be careful: the juices in the packet are hot. Discard the pan, foil, and all rendered “juices” (they’re mostly fat).
5. Return the roast bone side down to the grill grate. If using a gas grill, reduce the heat to medium; if using a charcoal grill, partially close the vents and do not feed the fire. Cover and grill for 5 minutes, then turn the roast onto its side and grill, covered, for 2 minutes. Repeat on the other side of the roast to char.
6. Return the roast to its original position of bone side down and continue roasting until an instant-read meat thermometer inserted into the center of the roast without the probe touching bone registers 118°F (our definition of rare), about 3 more minutes 122°F (our definition of medium-rare), about 7 more minutes 128°F (our definition of medium), about 10 more minutes 140°F (the USDA definition of medium-rare), about 15 more minutes or 155°F (the USDA definition of medium), about 20 more minutes
7. Transfer to a carving board, tent with foil, and let stand for 10 minutes at room temperature before carving.

Note: You can cook smaller or larger roasts: two bone, four bone, or even five bone roasts. Plan on two healthy appetites per bone. The timing will be dramatically changed; figure on about 16 minutes per pound for medium rare and adjust the timing accordingly, relying on your instantread meat thermometer. For big parties, we prefer to roast two 3-bone rib roasts, rather than one colossal one. Cracked black peppercorns are not recommended. They don’t impart enough flavor as they mingle with the juices. But remember that black pepper is indeed perishable—it loses much of its zip in long storage. Plan on replacing black pepper every six months or so.

Bon apetit,  Emely

About the Author

Emely’s BEEF RECIPES

Find The Best And Most Popular Emely’s COOKING RECIPES with pictures.

Emely’s  CHICKEN RECIPES…Welcome to Emely’s cuisine.

18 Quart Roaster Oven with Removable Pan $0.01 HMB1300: Features: -Roaster oven. -Removable pan. -Easy lift out rack. -Double your oven space. -Roasts, bakes and serves. -Fast, easy roasting. -Capacity: 18 Quart. -Overall dimensions: 17.37 H x 9.25 W x 24.4 D.

20 Pour Spout Board $65 JKA1169: Features: -Pour spout board. -A precisely engineered pour spout and pooling well to both sides. -The spout will direct flow of juices cleanly back into a roasting pan for a quick reduction of gravy. -A contemporary cut out for securely holding poultry while carving is on one side and the reverse side is flat for beef or fish. Specifications: -Dimensions: 14 W x 20 D. -Material: Wood. -Hand washing recommended. Get the most out of your JK Adams wood product. Click here for detailed care instructions

24 Pour Spout Board $80 JKA1170: Features: -Pour spout board. -A precisely engineered pour spout and pooling well to both sides. -The spout will direct flow of juices cleanly back into a roasting pan for a quick reduction of gravy. -A contemporary cut out for securely holding poultry while carving is on one side and the reverse side is flat for beef or fish. Specifications: -Dimensions: 16 W x 24 D. -Material: Wood. -Hand washing recommended. Get the most out of your JK Adams wood product. Click here for detailed care instructions

28Pc 12-Element Stainless Steel Cookware Set $149.99 This set does it all! Now you can have the perfect pan for any cooking job and the right accessories to help you prepare meals like a professional chef. The unique temperature knob on each cover tells you when you have reached the optimum temperature for healthy and nutrient saving waterless cooking. More than high quality cookware, each accessory offers greater efficiency and usefulness. The stainless steel bowls can also be used as double boilers or even as dome covers for stove top roasting. The handy step-steamer lets you steam just the right quantity of vegetables because it fits the saucepan and four sizes of casseroles. Each pan is made from beautifully polished surgical stainless steel together with stainless steel capped riveted handles for durability and performance that will last a lifetime. Set includes: 1.6qt Saucepan with Cover, 1.6qt Casserole with Cover, 2.2qt Casserole with Cover, 3.1qt Casserole with Cover, Step Steamer with Side Handles, 6qt Casserole with Cover, 10-7/8 Frypan with Cover, Large Mixing Bowl with Air Tight Plastic Cover, Medium Mixing Bowl with Air Tight Plastic Cover, Grater with Removable Handle, Grater Ring Adapter, Deep Fry Basket with Removable Handle, Suction Cup Knob for Mixing Bowls when Used as a Dome Cover, Heat Resistant Pan Rest, and 4pc Measuring Spoons. Limited Lifetime Warranty.

3 Tier Oven Companion $21.55 The Nifty Oven Companion allows you to bake up to three tiers of heavy casserole dishes and still gives you enough space to fit a whole roasting pan. APatented design folds up flat for easy storage. AMade out of nickel-chrome plated steel that is durable and will last a lifetime. AMake the most out of your ovens baking capacity.