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(Beef) Standing Rib Roast

beef ribs roast

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#1 Fezmid

Fezmid

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Posted 10 September 2012 - 07:47 PM

Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Contributor: stuckincincy

Ingredients:
Small-end, choice rib roast, 4 to 5 lb., 2 to 3 ribs
Kosher salt
Fresh-ground black pepper
Ground marjoram

Cooking Instructions:
A Standing Rib Roast is a very simple dish to prepare. It's hard to go wrong.

Before you purchase a standing rib roast (also known as prime rib), you must purchase a few products. If you don't want to do this, don't buy a standing rib roast. They are:

* A plastic container and lid large enough to hold the roast in the upright postion, that is, standing up on the ribs not the side.
* Kosher Salt.
* A meat thermometer - the probe type that you stick into the meat, either the one that stays in the oven or the type that connects to a temperature read-out device.

Going on...

The small-end standing rib roast is preferred, because it is a bit more fatted than the large end. It's a small matter - both are delicious and both are excellent choices.

BUT...Prime grade is normally not avaible to the consumer, so be sure to buy the Choice grade. Beware of sellers that try to market "Select" grades...that is the grade that is otherwise used for ground meats and processed beef products. Check your label!

A 4 to 5 lb roast will comfortably serve 4. That size has 2 ribs, maybe three.

Note: Rib roast meat is a notoriously poor candidate for left-overs...the large fat content results in a greasy, lard-like taste when cold. Eat your standing roast hot, except for the ribs, which are a unique treat when re-heated.

The process:

After purchasing the roast, unpackage it and scrape the sided with a table knife to remove oozed collections. Do this with any pork or beef, by the way - once you do it, you will see why.

Take your purchased plastic container and punch or drill several holes into the side. Put a pad of paper toweling on the bottom, and place the roast with the ribs on the bottom into the container and cover with the lid.

Then put it into the back of the refrigerator on a lower shelf, and let it stay there for at least one day, preferably 2 to 3 days. You are accomplishing what is known as "aging" beef. What happens is that moisture is being drawn out of the roast, and so flavor is concentrated. If any dried "leather" occurs, just cut it away when you are ready to cook and add it to the bottom of the pan.

Do NOT pre-heat the oven.

After aging, bring the roast out from the refrigerator, and allow it to get to room temperature - an hour at least.

Place the roast in a shallow roasting pan, resting on the rib bones or a rack if you like. Put a very small amount of marjoram in your palms and rub the sides and top. Put some fresh-ground black pepper in your palms and pat sides and top, and repeat with kosher salt. Resist any temptation to add any other condiments - they are fine for lesser cuts of beef, but if you want to slather your uncooked beef with worchestshire sauce, buy rump roast or strip steak instead.

Insert the temperature probe through the top into the thickest part of the roast (do not let the probe contact the rib bones).

Place on an oven shelf set in the middle position. Turn the oven on and set to 325 degrees F.

Total cooking time is variable. Cook until your inserted meat thermometer reads 130F to 135F, between 1 and 2 hours total - hard to predict. But the temp probe reading is the important thing.

Remove from oven. DO NOT remove temperature probe - if you do, the juice will spout out like a volcano. Cover the roast with an aluminum foil tent, and allow to rest for AT LEAST 15 minutes. The roast will continue to cook outside of the oven to attain the desired medium rare, and the juices will re-absorb back into the meat. This is a "must-do" step.

After resting, use a knife (an electric one works well), to remove the loin from the ribs, and put on a plate. Try to leave a quarter-inch or so of meat on the ribs as you remove the loin. Then slice the loin on another plate - half-inch slices minimum - and serve.

Save the juice in the slicing plater in a container and refrigerate, or use for making gravy or drizzling in the slices - I save it for the ribs, myself.

Now to the RIBS. Unless you want to gnaw on them after the roast, there is a better way...

Let them come back to room temperature, then seperate them with a knife and package them for the refrigerator.

To cook them:

Take the reserved juice and the ribs out of the refrigerator and allow both to come to room temp. Add a generous amount of table salt to the juice and drizzle onto the ribs. If you didn't save the juice, no matter - just salt the ribs.

Preheat the oven to 400F.

Cover the baking pan with foil and bake for 15 minutes or so. Remove the pan from the oven and uncover. Adjust the oven rack to the broil position. Turn the stove to broil, and put the pan in. In a short time, thanks to the large fat content of the ribs, they will sizzle and the outer fat will become what is known as cracklings.

Arm yourself with plenty of napkins and a salt shaker - these put pork ribs to shame!





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