The Art of Cooking a Standing Rib Roast: A Step-by-Step Guide to Perfectly Juicy and Tender Meat

Cooking a standing rib roast, also known as a prime rib, is a true culinary art form. A perfectly cooked standing rib roast is juicy, tender, and full of flavor. But, with a cut of meat as expensive and intimidating as this, it's easy to get intimidated and avoid it altogether. In this blog post, we'll walk you through the steps of cooking a standing rib roast in the best way possible.
Choose the Right Cut of Meat
The first step in cooking a standing rib roast is to choose the right cut of meat. Look for a well-marbled rib roast that weighs between 6 to 8 pounds. You can ask your butcher to prepare the meat for you or do it yourself by trimming the fat to about 1/4 inch thickness.
Let the Meat Reach Room Temperature
Before cooking, take the meat out of the fridge and let it reach room temperature for about 1-2 hours. This will ensure even cooking and prevent the roast from being undercooked in the center.
Season the Meat
For a classic and simple seasoning, all you need is kosher salt and black pepper. Rub the mixture all over the meat, making sure to coat every inch of the roast. You can also add other herbs and spices, such as garlic, thyme, and rosemary, to give the roast an extra boost of flavor.
Preheat the Oven
Preheat your oven to 450°F. While the oven is heating up, place the seasoned meat on a roasting rack, bone-side down, in a roasting pan.
Cook the Meat
Place the roasting pan in the preheated oven and cook for 15 minutes. Then reduce the heat to 325°F and continue cooking for approximately 2 to 2 1/2 hours, depending on the size of the roast and how you like your meat cooked. To ensure that the meat is cooked perfectly, use a meat thermometer to check the internal temperature of the roast. For a medium-rare roast, the internal temperature should be around 135°F. For a medium roast, the internal temperature should be around 145°F.
Rest the Meat
Once the Grass fed beef has reached the desired internal temperature, remove it from the oven and let it rest for at least 20 minutes before carving. This will allow the juices to redistribute and ensure that the meat is moist and tender.
Carve the Meat
To carve the meat, first, remove the bones from the roast by cutting along the bone with a sharp knife. Then, slice the meat against the grain into thin slices. Serve immediately with your favorite sides and enjoy!
Conclusion
Cooking a standing rib roast can seem intimidating at first, but with a few simple steps, anyone can master this culinary art form. Start by choosing the right cut of meat, letting it reach room temperature, and seasoning it with salt and pepper. Then, preheat the oven and cook the meat until it reaches the desired internal temperature. Finally, let the meat rest and carve it into thin slices. By following these steps, you'll be able to enjoy a perfectly cooked standing rib roast that is juicy, tender, and full of flavor.