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Standing Rib Roast From Ann Seranne

This recipe outlines the preparation of a classic standing rib roast, focusing on a simple yet effective method to achieve a tender and flavorful beef roast. It emphasizes proper seasoning and cooking techniques to deliver a magnificent main course suitable for any special occasion.
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Servings: 2 people
Course: lunch/dinner
Cuisine: british
Calories: 713.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • One 2- to 4-rib roast of beef weighing 4½ to 12 pounds
  • Flour
  • Salt & freshly ground black pepper
  • 1/2 to 1 cup beef stock or broth optional, if making pan gravy

Equipment

  • 1 Roasting Pan With a sturdy roasting rack
  • 1 Instant-Read Meat Thermometer Essential for accurate doneness
  • 1 Large Carving Knife
  • 1 Cutting Board With a juice channel

Method
 

  1. Remove the rib roast from the refrigerator at least 2-3 hours before cooking to allow it to come to room temperature.
  2. Pat the roast dry with paper towels. Score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
  3. Generously rub the roast all over with flour, then season heavily with salt and freshly ground black pepper.
  4. Place the seasoned roast, fat-side up, on a rack in a sturdy roasting pan.
  5. Preheat your oven to 450°F (230°C).
  6. Roast the beef for 15-20 minutes at 450°F (230°C) to sear the exterior.
  7. Reduce the oven temperature to 325°F (160°C) and continue roasting.
  8. Insert an instant-read meat thermometer into the thickest part of the roast, avoiding bone. Cook until the internal temperature reaches your desired doneness (e.g., 125°F for rare, 130-135°F for medium-rare, 140-145°F for medium).
  9. Remove the roast from the oven, transfer it to a carving board, and tent loosely with foil. Let it rest for at least 20-30 minutes before carving. The internal temperature will rise 5-10 degrees during this time.
  10. Slice the roast against the grain and serve immediately. If desired, use pan drippings to make a simple pan gravy by deglazing with beef stock or broth.

Notes

For a perfect standing rib roast, bring the beef to room temperature for at least 2-3 hours before roasting for more even cooking. Generously season with salt and freshly ground black pepper a day in advance if possible, allowing the salt to penetrate deeply and season the meat thoroughly. Consider a high initial sear (450°F/230°C for 15-20 minutes) to develop a beautiful crust, then reduce the temperature for the remainder of the cooking. The most critical step is resting the roast—allow it to rest for at least 20-30 minutes after removing it from the oven. This allows the juices to redistribute, ensuring a tender and succulent result. Do not skip this step.