A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
It is most often roasted “standing” on the rib bones so that the meat does not touch the pan. (source)
In one preparation the ribs are “Frenched” by removing the meat around and between the last couple of inches of each rib. For a ‘fancy’ presentation you might want to do this. We’re not fancy in Our Shithole Kitchen.
It really doesn’t matter what you call it or how you slice it this roast is breathtaking in both taste and presentation. It’s perfect at the holidays or whenever you want to wow guests.
- 7 to 8 pound rib roast with three to four ribs, trimmed
- 1 Tablespoon dry mustard
- 1 Tablespoon brown sugar
- 1 Tablespoon Dijon mustard
- Coarse salt and freshly ground pepper
- ¼ cup all-purpose flour
- 4 cups beef stock
- Trim excess fat from the roast, leaving a thin layer. Save the trimmed fat for the pan.
- In a small bowl, combine dry mustard, brown sugar, and Dijon mustard.
- Starting on the meaty side rub a dollop of the mustard mixture over the roast.
- Flip the roast and rub the balance of the mustard on the roast. Don’t forget the sides and ends.
- Place the roast, rib-side down, directly on the bottom of a heavy, shallow roasting pan. Arrange the bits of fat around the roast. (You’ll see that we used a chafing dish for this roast. A heavier (but not non-stick) roasting pan will work better.)
- Refrigerate for at least 2 hours or up to overnight.
- Preheat oven to 450°F.
- Remove the roast from the refrigerator.
- With a small knife, score the fat in a diamond pattern.
- Season well with salt and pepper.
- Slide the roasting pan into the center of a preheated oven and roast for 15 minutes.
- Without opening the oven, reduce the setting to 350°F
- Roast, basting every 15 minutes, until the center of the roast reaches 125°F (medium rare) on an instant-read thermometer. (I know you’ll see folks say to keep it in for longer – ignore them unless you want shoe-leather for dinner. The roast will continue to cook and will reach the perfect temperature if you pull it out at 125°F.)
- Remove to a platter and rest for at least 15 minutes before you even think about cutting into this.
- Meanwhile, pour off (and reserve) all but 2 tablespoons of the fat from the roasting pan.
- Set the roasting pan on the stove-top over medium heat and simmer until the juices begin to darken: about 2 minutes.
- Sprinkle in the flour and whisk until your roux is a deep golden brown and fragrant: about 3 minutes. Pay attention to the stuck-on little bits and try to set them all free – they’re full of delicious flavor.
- Add beef stock and bring to a boil, stirring until the gravy lightly coats the back of a spoon. Season with salt and pepper.
- Strain through a fine-mesh sieve and serve.
Allow the roast to be out of the fridge for about half an hour to lose the chill.
- 2 tablespoons freshly grated horseradish (we use a microplane)
- Coarse salt and freshly ground black pepper
- Juice of ½ lemon
- 1 cup heavy cream, whipped to soft peaks
Stir horseradish, salt, pepper, and lemon juice into whipped cream.