Slow-Roasted Standing Rib Roast
Jump to RecipeAre you ready to elevate your dining experience with a stunning Slow-Roasted Standing Rib Roast? This classic centerpiece dish, often referred to as prime rib, is not only a feast for the eyes but also a delightful indulgence for the palate. Perfect for festive occasions or a luxurious family dinner, this recipe guides you through the art of slow roasting, ensuring a tender, juicy roast with a beautifully flavorful crust. Using just a handful of high-quality ingredients—such as a succulent 5-pound standing rib roast, aromatic fresh rosemary, and a blend of kosher salt, black pepper, and garlic powder—this method allows the meat to develop deep flavors while maintaining its natural juiciness. Whether you're a seasoned chef or a novice cook, you’ll find this straightforward recipe easy to follow, making it possible to impress your guests with minimal effort. Join us as we explore the steps to create a mouthwatering standing rib roast that will have everyone coming back for seconds!
Ingredients
standing rib roast
Choose a quality cut with good marbling for flavor and tenderness. If unavailable, a prime rib or even a ribeye roast can be used as substitutes. Ensure the roast is at room temperature before cooking for even cooking.
kosher salt
Kosher salt is ideal for seasoning meats due to its coarse texture. If you don't have kosher salt, you can use sea salt, but reduce the quantity slightly since table salt is more potent.
black pepper
Freshly ground black pepper will enhance the flavor. If you want a spicier kick, consider using freshly cracked peppercorns or a mix of different pepper varieties (like white or pink pepper).
garlic powder
Garlic powder provides a concentrated garlic flavor. You can substitute with fresh minced garlic (about 3 cloves) but adjust the quantity to taste. For a deeper flavor, consider using roasted garlic powder.
fresh rosemary
Fresh rosemary adds a fragrant herbal note. If fresh rosemary isn’t available, you can use dried rosemary, but use about one-third of the amount, as dried herbs are more concentrated. You could also substitute with thyme or oregano for a different flavor profile.
olive oil
Use extra virgin olive oil for the best flavor. If you’re looking for a more robust flavor, try infused oils (like garlic or rosemary-infused olive oil). In a pinch, other oils like canola or avocado oil can work as substitutes, but they won’t add as much flavor.
Cooking Steps
Step 1: Preheat the Oven
Set your oven to 225°F (107°C). This low temperature is essential for slow-roasting and will help the meat become tender and juicy.Step 2: Prepare the Spice Mixture
In a small bowl, combine 2 tablespoons of kosher salt, 2 teaspoons of black pepper, 1 tablespoon of garlic powder, and 2 tablespoons of finely chopped fresh rosemary. Mix well to ensure an even distribution of spices. This blend will enhance the flavor of the rib roast.Step 3: Season the Rib Roast
Drizzle 2 tablespoons of olive oil over the standing rib roast. Use your hands to rub the oil into the meat, ensuring it's evenly coated. Then, take the spice mixture and rub it all over the roast, pressing it into the surface to ensure it adheres well.Step 4: Prepare the Roasting Pan
Place the seasoned rib roast on a rack in a roasting pan, with the bone side facing down. The rack allows for better air circulation around the meat, promoting even cooking.Step 5: Slow Roast the Rib Roast
Put the roasting pan in the preheated oven. Roast the meat for about 3 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer for accuracy. Remember, the temperature will continue to rise while the meat rests.Step 6: Rest the Meat
Once the roast reaches the desired temperature, take it out of the oven and allow it to rest for at least 20 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, preventing them from spilling out when you slice it.Step 7: Slice and Serve
After resting, use a sharp carving knife to slice the rib roast against the grain. Serve your perfectly slow-roasted standing rib roast with your favorite sides.
Frequently Asked Questions
What is a standing rib roast?
A standing rib roast, also known as prime rib, is a cut of beef taken from the rib section. It is known for its tenderness and rich flavor, making it a popular choice for special occasions.
How should I prepare the standing rib roast before cooking?
Start by letting the roast come to room temperature for about 1 hour before cooking. This helps it cook more evenly. Also, be sure to pat it dry with paper towels to ensure a good sear.
What is the best way to season the rib roast?
A simple seasoning mix of kosher salt, black pepper, garlic powder, and fresh herbs like rosemary works beautifully. Rub the roast with olive oil first, then apply the seasoning evenly.
Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary if fresh is unavailable. Use about one-third the amount, as dried herbs are more concentrated. So, about 1 tablespoon of dried rosemary would be equivalent.
How do I know when the roast is done cooking?
The best way to check doneness is to use a meat thermometer. For medium-rare, aim for an internal temperature of 130°F (54°C). Remember that the temperature will rise slightly while resting.
Why is resting the roast important?
Resting allows the juices to redistribute throughout the meat, making it juicier and easier to slice. Aim for at least 20 minutes of resting time before cutting.
What if I want my roast more well-done?
For medium, cook until the internal temperature reaches about 140°F (60°C). For medium-well, aim for 150°F (65°C). Just keep in mind that the roast will continue to cook a bit during resting.
What type of pan should I use for roasting?
A roasting pan with a rack is ideal, as it allows air to circulate around the meat, ensuring even cooking. If you don’t have one, a regular baking sheet with a wire rack will work too.
How should I slice the rib roast after it's rested?
Use a sharp carving knife to slice against the grain for the most tender pieces. Start at one end and slice to your desired thickness.
Can I make gravy from the drippings?
Absolutely! After removing the roast, you can use the drippings by adding flour to make a roux and then whisking in beef stock for a delicious gravy.
Additional Information
Dietary Considerations
This dish is naturally gluten-free and can be enjoyed by those following a low-carb diet. For a dairy-free option, ensure the sides are also free from dairy. If you're catering to vegetarians or vegans, consider serving a hearty vegetable dish or an alternative protein option, such as roasted portobello mushrooms, alongside the roast for balance.
Pairings
For a classic pairing, serve your Slow-Roasted Standing Rib Roast with robust red wines such as Cabernet Sauvignon or Malbec, which complement the richness of the meat. For a lighter option, a Pinot Noir can also work well. Side dishes that pair beautifully include creamy mashed potatoes, roasted Brussels sprouts with balsamic glaze, or a savory Yorkshire pudding. For a fresh element, consider a side salad with mixed greens, cherry tomatoes, and a light vinaigrette.
Serving Suggestions
To enhance the dining experience, slice the roast into thick, juicy pieces and serve on a warm platter. Drizzle with a red wine reduction sauce or a simple au jus made from the drippings. Garnish the platter with fresh sprigs of rosemary for a visually appealing touch. Provide a selection of condiments such as horseradish sauce, Dijon mustard, and a rich gravy to cater to different tastes. Serve with warm, crusty bread to soak up the flavors.
Slow-Roasted Standing Rib Roast
Cuisine:
Course:
Description
A succulent and tender standing rib roast that melts in your mouth, perfect for special occasions.
Ingredients
- standing rib roast: 5 pounds
- kosher salt: 2 tablespoons
- black pepper: 2 teaspoons
- garlic powder: 1 tablespoon
- fresh rosemary: 2 tablespoons
- olive oil: 2 tablespoons
Date Created:
1/10/2025