Standing Rib Roast (MS)

Photo by Leslie D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Nothing says celebration like a grand beef roast at the center of the dinner table. Try this one from "All About Roasting," by Molly Stevens. Also try: Quick-Roasted Green Beans

  • The Martha Stewart Show, December 2011

  • Yield

  • Serves 12 to 16

  • Ingredients

  • One

    5-rib standing rib roast (10 to 12 pounds), sliced off the bone and tied back on at intervals between the rib bones (by the butcher)

  • Scant 2 tablespoons coarse salt

  • 1 1/2

    tablespoons dry mustard

  • 1 1/2

    tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary

  • Coarsely ground black pepper

  • Yorkshire Pudding, for serving (optional)

Directions

Season meat and bones of rib roast with salt. Rub mustard all over meat and sprinkle with rosemary and pepper. Place roast, rib-side down on a baking sheet. Transfer to refrigerator uncovered or loosely covered for 1 to 3 days; remove roast from refrigerator 3 hours prior to roasting. Preheat oven to 450 degrees with a rack set in the bottom third. Place roast rib-side down in a roasting pan just large enough to fit the roast (about 12 by 14 inches). Transfer roast to oven and position pan so that the bone ends are facing the oven door. Roast until outside begins to brown and sizzle, about 20 minutes. Reduce oven temperature to 325. Do not open oven. Cook until an instant-read thermometer inserted into the thickest part of the roast reaches 110 to 115 for rare, 120 degrees for medium-rare, and 125 degrees for medium, about 1 1/2 hours. If meat has not reached desired degree of doneness, cook 10 to 15 minutes more. Once roast reaches 95 degrees, the temperature should rise 8 to 10 degrees more for every additional 10 minutes cooked. Transfer roast to a carving board; let stand 25 to 40 minutes, loosely covered if desired. If you plan to make Yorkshire pudding, pour beef drippings into a glass measuring cup and set aside, along with the hot roasting pan. Cut strings and remove bones. Slice meat across the grain into 1/4- to 1/2-inch-thick slices and transfer to a warm serving platter. Pour any drippings from carving over meat and serve. Puffy Yorkshire pudding is a classic English accompaniment to roasted meats. This version comes from author Molly Stevens's cookbook "All About Roasting." 3 large eggs 1/2 teaspoon coarse salt 1 1/2 cups whole milk 1 1/3 cups all-purpose flour, sifted 1/4 cup reserved beef drippings (from Standing Rib Roast) Directions In a medium bowl, whisk together eggs and salt until frothy. Whisk in milk, followed by flour, until well combined. Cover and refrigerate batter 3 to 5 hours. Preheat oven to 450 degrees with rack set in center of oven. Add beef drippings to reserved pan from Standing Rib Roast and transfer to oven. Heat until hot and sizzling, 4 to 6 minutes. Remove batter from refrigerator and stir. Slide out roasting pan just enough to add batter all at once; batter should be very liquid and spread on its own without tilting. Bake for 12 minutes. Reduce oven temperature to 350 degrees; rotate pan and continue baking until pudding is puffy and nicely browned, about 15 minutes more. Cut into small squares and serve immediately.

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