Standing Roast Beef

[mcgill]

I don't have a recipe for this and I don't have a clue what "Standing" Roast Beef means. Apparently, it's either a British or South American dish in one of the countries which raises a lot of beef.

Can anyone help me out with this and possibly give me a recipe? Thanks.

[Kitchen Witch]

A standing rib roast is also known as prime rib roast.

The term "standing" means that the bones are included in the roast, the roast can stand by itself. A rib roast with the bones removed is commonly referred to as a rolled rib roast. Many prefer the standing variety because the bones provide additional flavoring to the roast. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin. Each rib feeds about two people, so if you have a party of eight, buy and cook a four rib roast. The rib roast closest to the loin is more tender than the rib roast nearest the chuck. This end is referred to as the small end rib roast or loin rib roast or sirloin tip roast. The chuck end of the rib roast is bigger and tougher and is sometimes referred to as a half standing rib roast or large end rib roast.

[Kitchen Witch]

Standing Rib Roast - basic recipe
Preheat oven to 200°F (95°C)

1 loin rib roast, trimmed & tied
salt
pepper


Sear; season and roast at 200°F (90°F) until 130°F (55°C)


Jus
rib roast drippings
1/2 cup beef broth
salt
pepper

Deglaze pan; add beef broth and seasonins. Bring to boil.

[Kitchen Witch]

Standing Rib Roast in Salt Crust

3 cups coarse kosher salt
1 (6 to 8-pound) standing rib roast, trimmed

1. In a bowl stir together the salt and 3/4 cup water until mixture forms a slightly stiff paste.
2. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4-inch thick.
3. Roast the beef in the middle of a preheated oven 325*F (160*C) oven for 2 hours (about 22 minutes per pound), or until a meat thermometer registers 130*F (55*C) for medium-rare meat.
4. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the roast.

Makes 6 to 8 servings.





Standing Rib Roast

1 Standing Rib Roast (about 6 lbs.)

2 heads of garlic peeled

1 t. salt

Process the garlic with the salt in the food processor until it forms a paste. Add 3 T. oil and process 30 seconds more. Add 1 t. fresh ground pepper.

Spread the garlic mixture evenly over the roast.

Preheat oven to 450 degrees F. Place roast on a rack in a 9 x 12 inch roasting pan. Add 2 C. red wine to the bottom of the pan or a good beef stock.

Roast for 20 minutes at 450°F. and then turn oven down to 350°F. Roast 18 minutes per pound for rare or 22 minutes per pound for medium done. Let stand 15 minutes before carving. Serve with pan juices.

Serves 8

[mcgill]

Thanks, Kitchen Witch. I don't understand what you mean by "deglaze the pan." Would you please explain? Thanks.

[Kitchen Witch]

You're welcomed!



Deglazing is a technique often used to create a base for making sauces. After you finish the sauté and remove the excess fat, you will notice small amounts of flavor rich browned food particles stuck to the saute pan. To loosen these bits, just add a small amount of liquid, (wine, stock, lemon juice for example) to the pan and start stirring.

It is important you remove the pan from the heat when adding any liquids with alcohol so you don't end up with singed eyebrows. You can now use this mixture to create a wonderful sauce to accompany your meal.


I hope this helps!

[Aline]

A chef that we used to know (now deceased) gave us these directions for cooking a prime rib roast medium rare. Very simple.

Season roast with salt and pepper.

Put in a roasting pan with sides that are about 2 inches high or less. If sides are too high, the roast doesn't sear properly.

Bake in preheated 450 degrees F oven for 10 minutes; turn roast over and continue cooking for another 10 minutes. This sears the roast.

Reduce heat to 350 degrees F and cook for 1 hour and 10 minutes. Remove from oven and let stand 20 minutes before cutting.

You can then deglaze the pan, etc.

This method works every time for medium rare!