How to cook a perfect medium-rare Standing Rib Roast

A Standing Rib Roast of Beef is Prime Rib that still has at least two of the bones still attached. An expensive (very expensive) cut of beef that none of us can afford to screw up, Haha. The Standing Rib Roast of Beef | Prime Rib I’m cooking today is a $120, 3-Rib, 8 ½ pound massive piece of beef that needs to be cooked to a perfect medium-rare. Not as difficult as it may sound, however, there are a few steps that must be followed for a perfect dinner of beautiful medium-rare Roast Beef.

No worries, I’ll walk you through the process of cooking a 3-Bone Standing Rib Roast with a creamy Dijon Horseradish Sauce and a simple Au Jus. Here we go, step by step.

As a child my first culinary education came from Julia Child and Jacques Pepin on Public T.V. As an adult, I attended a culinary school where Chef Jacques is currently the Dean of Special Programs. When it comes to culinary techniques, cooking times, temperatures or processes, I would bet the farm on what Jacques Pepin says. So that being said, I always use Chef Jacques time and temperature for Standing Rib Roast, it’s foolproof.

How you season the Standing Rib Roast is entirely up to you, the sky’s the limit. The crust can be flavored with mustard, horseradish, garlic, and any number of herbs and spices. I keep mine fairly simple using a dry brine of salt, black pepper, and fresh rosemary. But for perfect medium-rare roast beef, here are the time and temperatures that work.

Standing Rib Roast Time & Temperature

• Dry Rub: 12-hours before cooking, rub the beef with my seasoning mixture. By dry brining the beef, you allow the salt to penetrate deeply into the roast, flavoring not just the crust, but deeply into the center of the meat itself.
• Bring to Room Temperature: About 2-hours before roasting, bring the roast out of the refrigerator and allow to come up to room temperature.
• Preheat oven to 425°F: Insert a meat thermometer into the beef, careful not to touch the bones. Place the Standing Rib Roast bone side down for 30-minute
• Reduce Temperature to 400°F: Baste the beef with pan juices, roast until the internal temperature reaches 85°F, approximately 1-hour
• Reduce Temperature to 160°F: Open the oven door to let it cool quickly, close the door and let the roast rest uncovered inside the warm oven for 45-60 minutes. Until the internal temperature is 120°F for rare, 125°F for medium-rare.

Dry Brine for a Standing Rib Roast of Beef

Why bother with a dry brine? Sodium is hygroscopic, which basically means it absorbs moisture from the surrounding environment. The protein molecules inside the meat will draw the sodium inside and hold onto the moisture. As sodium does not want to let go of the natural juices inside the beef the result is a juicier more tender and flavorful piece of meat.

The flavor isn’t altered because you’re not adding anything different, you’re just giving the salt time to do its thing, and it is definitely worth the effort.

Rule of Thumb: For beef and chicken I have a really good rule of thumb that has never let me down. A ratio of 1:1, 1-teaspoon salt per 1-pound of meat

Rosemary Dijon Horseradish Sauce recipe

INGREDIENTS:

• 1 ½ Cups Sour Cream
• ¼ Cup Prepared Horseradish
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Chopped Fresh Rosemary
• 1 Teaspoon Black Pepper

PROCESS:

-Combine all, refrigerate until service

Dry Rub | Brine: This is an 8 ½ pound roast, I estimate the bones weigh about ¾ pound, so I reduce the salt by ¾ teaspoon.

INGREDIENTS:

• 8 Teaspoons Salt
• 1 Tablespoon Finely Chopped Fresh Rosemary
• 1 Tablespoon Black Pepper

PROCESS:

-12 hours before roasting, add all ingredients to a bowl and rub the roast on all sides, cover and refrigerate.

How to Cook a Standing Rib Roast of Beef

INGREDIENTS:

• 3 Bone Rib Roast
• 1 Recipe Dry Rub | Brine
• 1/2 Cup finely Diced Carrots
• 1/2 Cup Finely Diced Celery
• 1 Teaspoon Crushed and Chopped Garlic
• Sprigs Fresh Thyme
• 3 Cups Beef Broth
• 1 Cup Red Wine

PROCESS:

-Dry Rub: 12-hours before cooking, rub the beef with my seasoning mixture. By dry brining the beef, you allow the salt to penetrate deeply into the roast, flavoring not just the crust, but deeply into the center of the meat itself.

-Bring to Room Temperature: About 2-hours before roasting, bring the roast out of the refrigerator and allow to come up to room temperature.

-Preheat oven to 425°F: Insert a meat thermometer into the beef, careful not to touch the bones. Place the Standing Rib Roast bone side down for 30-minutes

-Reduce Temperature to 400°F: Baste the beef with pan juices, roast until the internal temperature reaches 85°F, approximately 1-hour

-Reduce Temperature to 160°F: Open the oven door to let it cool quickly, Add the chopped carrots, celery, garlic and thyme to the pan juices, close the door and let the roast rest uncovered inside the warm oven for 45-60 minutes. Until the internal temperature is 120°F for rare, 125°F for medium-rare.

A Simple Au Jus

-Remove the roast from the roasting pan and place on a cutting board and cover with foil

-Pour out the grease from the roasting pan and place the roasting pan on the stovetop over high heat

-Add red wine and bring to a boil while scraping the browned bits in the bottom of the pan

-Add the beef broth and bring to a boil, reducing by half

-Strain the mixture and discard the solids

-Serve warm

Thanks for visiting my Food Blog, I hope you enjoy my Standing Rib Roast of Beef | Prime Rib recipe! Please come back again soon! Cheers, Steven