Standing Rib Roast

You know how it is, don't you?  After November's Turkey, I just don't feel like any more fowl.  We're not big Ham eaters and well, Duck or Goose doesn't strike my fancy either - more fowl?  Nah, we want BEEF!

Christmas for us, is a beautiful standing Rib Roast.  We honestly wouldn't have it any other way.  Besides, its so darned easy to roast and put together.  Let's also not forget that when cooked properly, there is nothing more savory and decadent.  With a British husband, Yorkshire Pudding is a must and I have the best recipe posted here on my blog.  My Mother-In-Law could make the best Yorkies in the world!

The below recipe works for a bone-in standing rib roast.  Go with 3 bones, which will net you about a 6 pound roast or so.  Make sure you have a nice fat cap on top to work with and keep it simple on the spices.  I like to use fresh cracked pepper and garlic salt.  Try using some herbs like rosemary or Thyme, but keep in mind that these herbs can burn in the oven and well, you know.. it doesn't really do much for the internal meat.  I rub down my roast the night before, cover it with plastic wrap and let it sit overnight before moving it out to the counter.  Let it sit for a couple hours to truly come to a nice room temperature and then start your oven. 

WARNING:  this method can create plenty of smoke, so try starting out with a clean oven and go ahead and shut off those fire alarms for the afternoon!

Standing Rib Roast
Serves Four

1 6 lb Standing Rib Roast with three ribs (you can also use a boneless rib roast, but roast it on a rack inserted into your roasting pan)
Cracked pepper
1/4 cup garlic salt

Preheat oven to 450F.  Move the rack to the lower middle section and start roasting the beef uncovered for 45 minutes.  Without removing the meat, reduce the oven temperature to 325F and keep roasting for about an hour.  Check the internal temperature of the roast.  It should be at 130 degrees for rare, but will continue cooking as it rests.  Remove the roast to a cutting board and cover with foil for at least 20 minutes.  To slice, turn the roast upside down with the fat cap down.  Slice the roast between the bones and serve.