Preparing a standing rib roast can be one of the easiest meals you can prepare. This foolproof recipe was one that my mother used almost every Saturday night when I was growing up. I have not found a better way than ‘the way Mom did it’. Takes ‘set it and forget it’ to a different level.
P.S. I recently saw this method used by Paula Dean. Don’t know my Mom’s source, but she was long before Paula Dean.
STANDING RIB ROAST
- 1 bone-in STANDING RIB ROAST
- FRESHLY GROUND BLACK PEPPER
or Fennel-Coriander Rub (optional)
- 1/2 CUP FENNEL SEEDS
- 2 TBS CORIANDER SEEDS
- 1 TBS WHITE PEPPERCORNS
- 1 TBS KOSHER SALT
- Leave meat out of the refrigerator for 2 hours before cooking. Preheat oven to 375. Place roast in shallow roasting pan, rib side down, fat side up. Season with salt and pepper (OR optional rub). Place in preheated 375 oven for 1 hour. DO NOT OPEN THE DOOR EVER! Turn off oven. (I usually do this around 11 in the morning, but you must have at least 3 hours before second cooking
- Second cooking: Before serving, turn oven on again to 375 (don't open the door!) and cook for 40 minutes. If roast is particularly small, cook only 35 minutes. Roast is medium rare every time. Let meat rest for 10-15 minutes before removing ribs and carving.
- Allow 1 rib for every 2-2 1/2 persons.
- Fennel-Coriander Rub: In a dry 10-inch skillet, toast seeds and peppercorns until lightly browned and fragrant. Remove and cool. Once cool, add salt and grind to a powder. Store in glass jar. You will have some left for another use.