Standing Rib Beef Roast
Tools You Will Need
Bone-In Rib Roast - Choose a 3 or 4 rib roast from the small end. A smaller 2 bone roast is essentially a very thick steak which is very difficult to grill and a cut that small does not roast well.
Spices: Sea salt, pepper, dried rosemary, thyme, garlic, onion, basil, oregano, olive oil. Add your favorite spices.
Remove the roast from the refrigerator four hours prior to cooking to permit the meat to reach room temperature. (This is important. If the center of the roast is cold, the outside will overcook before the inner temperature reaches 120 degrees.) With the boning knife, carefully remove the roast from the bone then trim any excess fat or detached pieces of meat. Return the meat to the bone rack and tie securely with cotton string. Do NOT use a nylon or other "plastic" string. See the top left picture above.
Make a paste of your favorite above spices in a small dish of olive oil and rub the paste well into the roast.
Place the roast in a suitable roasting pan (not a non-stick) such as a cast iron or stainless steel skillet, uncovered, fat side up, ribs down. The rib bones make a natural rack so a wire rack is not necessary. If you do not plan on using the drippings for Au Jus or gravy then it is a good idea to line the pan with aluminum foil to facilitate cleaning. Insert the cooking thermometer in the center of the largest part of the roast. Preheat the oven to 450 (F) degrees and place the roast on a lower center or center shelf. Cook at 450 degrees for fifteen minutes then reduce the temperature to 325 degrees and cook until the thermometer reaches 120 degrees for a rare to medium rare roast. Remove the pan from the oven and place the roast on a cutting board and cover with a tent of aluminum foil for ten minutes permitting the juices to redistribute. You may use this time to make your Au Jus or gravy.
After resting the roast for ten minutes, remove the foil tent and using the chef's knife cut the string and remove the meat from the bone rack. Trim 1/4 to 3/8 inch from both ends of the roast and set aside. The bones and the trimmed ends can be used at a future date to make stock or a delicious pot of vegetable beef soup. Again, using the chef's knife you may now slice the roast into your desired serving portions.
A three rib roast will require approximately two hours to reach 120 degrees and a four rib roast will require approximately two hours and fifteen minutes. Pay no attention to the clock. Keep your eye on the thermometer.
Favorite side dishes include baked Idaho or Russet potatoes, garlic mashed potatoes, pan butter fried asparagus or green beans, and horseradish cream sauce and Yorkshire Pudding.
This is a rich and hearty meal so to compliment and compete with the robust flavors being served, consider a wine that is equally robust. Great wines for this meal include a Syrah based Rhone from the Northern Valley such as Cornas or at least Hermitage or Côte-Rôtie (but NOT Côtes du Rhône), a Left Bank Cabernet dominant Bordeaux such as Pauillac, Margot, St. Julien or St. Estephe and, if you really want to please your guests, a Nebbiolo based wine from the Piedmont such as a Barolo or Barbaresco. Also a premium North Coast California Cabernet from Mendocino, Napa or Sonoma would satisfy the most discriminating oenophile.