Recipe: Standing Rib Roast
The recipe was adapted from Ann Seranne, a former editor of Gourmet Magazine. One change I made was rubbing rosemary into the flesh, which took an extra minute of time, and this flavorful addition was worth the effort. I also sautéed some shiitakes in pan drippings with a splash of wine, but it wasn't essential for success, so I didn’t include that step or ingredients in the recipe.
Active Time: 5 minutes
Rest Time: 2 1/2-4 hours
Roast Time: Depends on size of roast
Number of servings (yield): Each rib serves 2 people
- 1, 2- to 4-rib roast of beef, weighing 4 1/2 to 12 pounds
- Flour as needed
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons dry rosemary
1. Remove roast from the refrigerator 2 1/2 to 4 hours before cooking.
2. Preheat oven to 500 degrees.
3. Place the roast in an open, shallow roasting pan, fat side up. Sprinkle with a little flour, and rub the flour into the fat lightly. Generously season all over with salt, pepper and rosemary.
4. Place roast in oven and roast according to the roasting chart below*, timing the minutes exactly. When cooking time is finished, turn off the oven. Do not open the door at any time. Allow the roast to remain in the oven until oven is lukewarm, or about two hours. The roast will still have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven.
*2 ribs: 4 1/2 to 5 pounds; 25 to 30 minutes.
*3 ribs: 8 to 9 pounds; 40 to 45 minutes.
*4 ribs: 11 to 12 pounds; 55 to 60 minutes.
This recipe was adapted by Peggy Lampman and originally posted on AnnArbor.com on Dec. 19, 2011.